Five finalists have now been chosen, beating hundreds of operators, for their take on one of the nation’s favourite dishes, and are one step closer to winning the ‘Best British Roast Dinner Week’ title:
Sam and Barbara Price, The Craven Arms, Cheltenham
It’s rare that there are any Sunday lunch leftovers at The Craven Arms but when they are Sam and Barbara are quick thinking and put on some delicious roast dinner baguettes for their customers the next day, which always go down well. With a range of choices each week, including beef, turkey or mushroom roast, there’s a roast dinner for everyone.
Susan Moiser, South Causey Inn, County Durham
For the last five years, the South Causey Inn has prided itself on using the best local produce and vegetables to create their customers highlight of the week – a traditional roast dinner with all the trimmings. Whether they opt for waiter service or carvery, its team of chefs deliver delicious roasts that don’t disappoint.
Danielle Wild, The Phoenix Inn, Hampshire
The Phoenix Inn prides itself on using fresh produce to deliver great-tasting roast dinners. From homemade horseradish – of which its hot taste comes with a caution – to mint sauce using leaves from the inn’s own garden, The Phoenix offers a truly delicious roast dinner. It also serves roast dinners with a difference: whole roast chickens are served on stands to encourage families and friends to come together to enjoy a ‘homemade’ roast dinner, away from home.
Fiona Gilchrist, The Spotted Cow, Derby
To create the roast dinners that her customer loves, Fiona calls on her local greengrocer and local butcher to produce the best quality fresh vegetables and meat. Serving up to 200 roast dinners each Sunday, Fiona’s says her varied plates with four different vegetables, two different types of potato and giant Yorkshire puddings would sometimes be too much for the average stove at home.
Peter Reed, Aston Villa Football Club’s Restaurant VMF, Birmingham
Since opening in October 2010, Restaurant VMF has been a real hit, offering a delicious locally-sourced traditional roast dinner with a spectacular view of the Villa Park pitch. Headed up by executive chef Peter Reed, much of the produce is grown from VMF's allotment, which is located just half a mile away from the stadium.
Each of the finalists will now receive a visit from British Roast Dinner Week’s mystery diner expert to be secretly scored on everything from the promotion of their roast dinners to how much gravy they serve.
Sarah Branagan, Knorr category manager for sauces, said: “People are very passionate about how they like their gravy served, so it’s no wonder 90% of consumers think it’s vital to a great roast dinner.”
The first ever ‘Best British Roast Dinner’ winner will be rewarded with a certificate and bespoke logo to use throughout its outlet and on marketing materials.