This isn't any Sunday roast...this is Loxleys' roast ribeye of beef.
What does this really mean? We take you behind the scenes with Head Chef Paul to find out why our Sunday roast is so special.
Our board gives you the signs... but what really goes into the perfect Sunday roast?
Head Chef Paul and his team start preparing the Sunday lunchtime service by 9am every Sunday.
Everything is made from fresh, locally-sourced ingredients, on the day.
The 28-day aged ribeye of beef has been especially selected by Paul and ensures a wonderfully tender, melt-in-the-mouth roast beef with a great depth of flavour. It is hand carved to order.
The team prepare the creamiest, cheesiest cauliflower cheese, goose fat-roast potatoes and fresh, streamed seasonal vegetables to accompany the roast ribeye along with a rich, smooth, delicious gravy.
Finally, no roast lunch would be complete without a great Yorkshire pudding and Paul's secret recipe ensures the best, huge Yorkshires every time. The crowning glory to the finished dish.
Loxleys' roast ribeye of beef.
That really says it all.
