One culinary tradition that absolutely represents British culture is the Sunday roast. Imagine a table complete with savoury roasted meat, crispy potatoes, various seasonal veggies, and, of course, a generous pour of rich, flavourful gravy.
This hearty meal is not just a feast that Englishmen truly enjoy. It’s a cherished tradition that brings families and friends together week after week. The Sunday roast has been part of the British life for centuries, evolving year after year but still remains a beloved cuisine for all.
At Black Ivy, we honour this tradition by offering our guests a taste of this quintessential British experience. Let’s explore the history of the Sunday roast and see why it continues to be a favourite for those seeking comfort, community, and culinary delight!
Origins of the Sunday roast
The Sunday roast started in 1485, during the reign of King Henry VII. In this time, the royal guards, also known as Yeomen of the Guard, earned their nickname “Beefeaters” because of the large quantities of roast beef they consume. These guards would usually cook the meat every Sunday morning before attending mass.
This practise was completely adapted during the 19th century. Women will go to their village’s oven to leave the meat to cook so they can pick it up roasted right after mass.
And that’s how Sunday roast became a staple in British households. It was a celebration and a time for families to gather and enjoy each other’s company. Families would attend church on Sunday mornings and return home to a hearty feast, which had been roasted to perfection. This tradition has been a great way to reinforce family bonds and community spirit for years.
Cultural significance of Sunday roast
Culturally, the Sunday roast represents prosperity and abundance. Before, not everyone had the money to afford a large meat or fireplace for a Sunday roast. That’s why a lavish roast was a mark of affluence and hospitality. As this tradition evolved, British Sunday lunch started, and this hearty meal can now be enjoyed in pubs and restaurant throughout the UK.
Today, the Sunday roast continues to be a cherished tradition, bringing families and friends together to enjoy a comforting dining experience.
Evolution over the centuries
This beloved tradition has seen remarkable changes since its humble beginnings in the 15th century. Let’s discover how the Sunday roast has transformed. We’ll see its changes in ingredients, regional differences, and the creative twists modern chefs and restaurants bring to this classic dish.
Changes in ingredients
The ingredients of the Sunday roast have completely changed over the years, reflecting broader social and economic shifts. Food historian Seren Charrington-Hollins provides a detailed timeline of this evolution that showcases how this cherished meal adapted through the decades:
| YEAR | EVOLUTION |
|---|---|
| 1920s | Meat was considered as food for the rich. However, boiled potatoes, cabbage, and broad beans were already part of British household. |
| 1930s | Boiled potatoes and cheaper meat cuts were more sought-after. Suet puddings, lamb necks, and offal were considered as dinner highlights. |
| 1940s | Since this was during the war, Yorkshire pudding and roast vegetables were not available due to food rationing. |
| 1950s | Beef became popular along with Yorkshire pudding and roasted potatoes as the food rationing ended. Pigs in blankets were also introduced in the menu. |
| 1960s | As fridges become known, households now store bigger portions of vegetables and gravy. Red meats were also expensive, so chicken began to be an alternative. |
| 1970s | Due to potato shortage, canned potatoes are gaining back their popularity. Potato alternatives like Leek Gratin were also used. Aside from that, braised meats became popular. |
| 1980s | Roasted vegetables were preferred over boiled. Meals were served high instead of neatly placed next to each other. Another popular ingredient is short cuts. |
| 1990s | Vegetarian options became popular, and larger portions of servings were preferred. The popularity of Broccoli and French beans are high. |
| 2000s | Meat portions are now popular. The servings for roast vegetables and Yorkshire pudding have become bigger. There’s a rise of seasoning and different marinades, as well as mashed potatoes. |
| 2010s | Sunday roast has become an ultimate mix and match meal. Yorkshire puddings are now served with different meats. Every meal involves lots of sauce and gravy. Finally, more vegetarian and vegan options are getting popular. |
Regional variations: Edinburgh’s unique take on the Sunday roast
Sunday roast is a beloved tradition throughout the UK, but regional variations add a delightful twist to this classic meal. In Scotland, particularly in Edinburgh, this feast incorporates local flavours and ingredients that make it uniquely appealing.
Scottish influence
Traditional Scottish meats like lamb and beef are popular choices for their Sunday roasts. Aside from those, you’ll also find unique offerings such as venison, which reflects Scotland’s rich hunting heritage.
Locally sourced ingredients
Edinburgh’s Sunday roasts frequently feature locally sourced ingredients. Root vegetables like carrots and parsnips, potatoes, and seasonal greens are staples, often roasted to perfection.
Whisky-infused gravies and sauces
Scotland’s national drink finds its way into the Sunday roast through whisky-infused gravies and sauces. These rich, flavourful additions provide a distinctly Scottish flair that enhances the overall dining experience.
Cosy pub atmosphere
Enjoying a Sunday roast in Edinburgh often means savouring the meal in one of the city’s many historic pubs. These cosy, welcoming environments add to the charm of the Sunday roast tradition, offering a perfect blend of history, culture, and culinary delight.
Modern-day adaptations: Restaurants in Edinburgh offering Sunday roast with a twist
In Edinburgh, the Sunday roast tradition is alive and well, but modern chefs and innovative restaurants are adding their unique flair to this classic meal.
Tattu
Tattu is an independent restaurant known for their quality and innovative take on Chinese cuisines, and they’re now adding this twist to the traditional Sunday roast. Their Imperial Roast Menu displays their unique take on this classic British lunch.
Meat options:
- Aromatic roast duck: A succulent duck roasted with a blend of aromatic spices to offer a delightful fusion of traditional and Asian flavours.
- Chinese BBQ chicken: Tender chicken marinated and roasted in a rich, tangy Chinese BBQ sauce to create a perfect balance of sweet and savoury.
- Char Siu pork: Marinated and roasted juicy pork in a classic Char Siu glaze to provide a deliciously sticky and flavourful bite.
- Caramel soy bavette steak: A tender cut of beef, roasted with a caramel soy glaze that adds a rich, umami depth to the dish.
Non-meat options:
- Satay cauliflower: A delicious vegetarian option for the satay ribeye dish that features cauliflower roasted in a creamy satay sauce.
- Mock caramel soy beef: A plant-based version of Tattu’s classic caramel soy beef fillet, delivering the same rich flavours in a meat-free format.
Side dishes:
- Soft and fluffy steamed buns
- Fresh and vibrant pak choi
- Crispy shallots
- Ginger and salt and pepper roast potatoes
The Botanist
The Botanist is a botanical-themed bar in Edinburgh where you can enjoy a modern twist on a traditional roast along with its beautiful atmosphere.
Meat options:
- Roast rump of beef: Served with a traditional Yorkshire pudding and horseradish sauce, this classic roast is a favourite among beef lovers.
- Roast chicken: Juicy and tender roast chicken paired with a Yorkshire pudding, offering a comforting and familiar taste.
- Slow roast honey glazed pork belly: This dish combines the sweetness of honey with the rich flavour of slow-roasted pork belly, accompanied by a Yorkshire pudding and apple sauce.
Non-meat option:
- Celeriac, mushroom & pearl barley wellington: A delightful vegetarian wellington filled with a creamy cashew nut and porcini sauce, encased in puff pastry, and served with vegan gravy.
Black Ivy
If you’re looking for a Sunday experience, you should definitely not miss out on Black Ivy. This boutique hotel offers different variations of Sunday roasts that can cater to every palette. Enjoy this hearty meal along with the lively atmosphere of this place.
Meat options:
- Scottish striploin of beef: A beautifully roasted striploin of beef, cooked to perfection and served with all the traditional trimmings, including a rich gravy and Yorkshire pudding.
- Chicken supreme: Tender and juicy, this roast chicken supreme is a comforting classic, paired with Yorkshire pudding and a savoury gravy.
Non-meat option:
- Black Ivy Nut Roast: A hearty and flavourful nut roast, offering a satisfying vegetarian alternative, served with all the traditional accompaniments and vegetarian gravy.
Side dishes
- Cauliflower cheese
- Mac & cheese
- Blackened bacon sprouts
Starters menu
- Duck liver pate
- Homemade haggis bon bons
- Roast pepper and tomato soup
- Three cheese bread and butter pudding (cheese toastie)
Celebrating the Sunday roast tradition
From its historical origins in the reign of King Henry VII to the modern-day twists seen in Edinburgh’s finest restaurants, the Sunday roast continues to evolve while maintaining its core values of comfort, community, and culinary delight.
For those looking to experience a Sunday feast like no other, Black Ivy offers the perfect blend of tradition and modern flair. With mouth-watering options, your taste buds are in for a treat.
So why wait? Come and join us at Black Ivy for an unforgettable Sunday roast experience. Book your table today and become part of a beloved British tradition that continues to warm hearts and fill stomachs across the nation.
Make your Sunday truly special with us!
