People say, that the Sunday Roast dates back to medieval times. Back then, village serfs (a kind of servant/slave) served and worked for the squire for six days a week. On the Sunday, after the morning church service, these serfs would assemble in a field and practice their battle techniques. After, they would be rewarded with a feast of oxen on a spit.

So, once you’re done with your sunday battle practice come along and feast down on what we believe is the Ultimate Sunday Roast. A whole oxen seems a bit excessive so for this instalment we’ll be cooking one of oldest breeds of piggy, the Tamworth.

Chris, as always, will demystify all the fallacies associated with nutrition through a series of short talks about food history and the ingredients we use. No need to feel guilty about that extra helping of cracking.

Nik, our resident sommelier will be selecting and presenting a selection of organic and biodynamic wines to match each course.

The recent Ultimate Sunday Roast was a winner,  click here to see the photos. http://www.funthyme.com/_blog/Funthyme/post/Unearthed_The_Ultimate_Sunday_Roast_Aug_6th/

You can see the menu below.

Canapés
Forest mushroom spoons, roast garlic puree and parsley oil
Roast butternut squash, chestnut and cashel blue tartlets

Starter
Smoked sprats, brown bread, horseradish and lemon

Main
Roast Tamworth, crackling, apple and black pudding stuffing, roasties, carrots, greens, Yorkshire and cider gravy

Dessert
Grapefruit posset, caramelised pistachios, lavender and poppyseed shortbread