With Autumn in full swing and the crisp bite in the air, The Arundell is bringing back The Sunday Roast. Roast Dinners at The Arundell are fully adorned with all the trimmings and truly scrumptious.
The Arundell Kitchen team believe the Sunday Roast should include prime sirloin beef, in fact nothing but the best Devon ruby red, Yorkshire pudding, succulent cauliflower cheese, roasted root vegetables, seasonal greens, roasted potatoes and rich red wine gravy.
The gravy recipe is something The Arundell has become renown for, and involves quite a process. From chunky celery, garlic, browned off in vegetable oil, de-glaced with red wine, beef bones roasted off for 30 minutes, then bones to veg and red wine, and water and simmered for a further 24 hours with rosemary and thyme. The liquid should be drained and reduced to a sticky, glorious gravy, that really is the foundation of the meal.
Our gravy not only tastes delicious, but it’s also good for your body! By consuming bone broth gravy you’re actually consuming natural collagen which not only helps your skin but also your joints, ligaments, gut, and immune system. Bone broth gravy has been called ‘nature’s multivitamin’ due to its immense health benefits.
Start or finish your The Arundell Roast off with exploring the countryside nearby.
The Sunday Roast is available as a two or three course meal in the Restaurant. View our Menu.
