– Rob discusses the all-important elements that make up The Maynard’s famous Sunday roast
We could not be more proud of our indulgent, comforting and tasty Sunday roast. In fact, we’d go as far as to say we think we’ve crafted the BEST Sunday roast in the Peak District!
Head chef Adrian and I have spent many evenings collaborating, deliberating and taste testing to bring the most flavoursome, home roasted Sunday roast that we know will blow your socks off!
It’s fair to say we’re a bit obsessed with creating the most sumptuous Sunday roast in Derbyshire.
Every attention to detail has been carefully crafted and only the BEST local suppliers have been brought on board to deliver such an important staple of The Maynard menu.
The Meat
We wanted the finest and freshest quality meat for our famous Sunday roast and so we called on our friends the Ginger Butchers, from New Close Farm to deliver the goods. The fourth-generation Armstrong farmers are famous in Bakewell for their high-quality meat and have been serving the village for over a decade.
They look after their animals on their farms, are the best in the business for their butcher skills and keep us supplied with the highest quality sirloin of beef, pork loin and chicken for your Sunday roast.
You can rest assured that when you tuck into your Sunday roast at The Maynard, you’re indulging in the best of the best from our Ginger Butcher friends.
The Veg
We use local suppliers, Winster Foods, for our fresh veg and fresh fruit.
We love the quality of the produce and love to serve the best, in-season and local fayre where possible.
In the winter you’ll find us serving up in-season produce like braised cabbage and local root veg whereas in the summer you can expect light summer greens in local butter.
We keep cooking oils to a minimum to ensure that our roasts are as healthy as possible but add some powerful ingredients to really make your roast tantalise your tastebuds.
We get our roast potatoes crispy with the help of duck fat, herbs and garlic and our root veg is roasted in local honey.
We are also a little (well, a LOT) partial to cauliflower cheese which is crafted using veg stock, white wine reduction with cheese and cream, served in its own little cast iron casserole dish.
The All Important Bits
No Sunday roast would be complete without the piece de resistance in the form of the world’s most delicious and to-die-for gravy and a light, fluffy Yorkshire pudding.
A LOT of love has gone into our gravy. We make is slow and steady to bring out the richness of every flavour. You can expect garlic, shallots, fresh beef and chicken stock and a red wine reduction that makes our gravy so moreish.
Also we think it’s vitally important to point out that we serve our light and appetising Yorkshire puddings with ALL our roasts. We’re not sure where that weird and disgraceful rule might have originated but rest assured whether you’re eating beef sirloin, pork loin, chicken or our vegetarian option, if you want your Sunday roast with a Yorkshire pud, then at The Maynard we provide!
For the vegetarian choice, we know you’ll love our root vegetable Wellington with summer greens, cauliflower cheese, roast potatoes and vegetarian gravy (V).
As I am coeliac myself, I know how important it is to provide a gluten-free option so we make sure our gravy is gluten-free. Watch this space on the Yorkshires – we are still trying to master GF puds to go with your roast.
If you have any further dietary requirements or allergies, please chat to your server who will be happy to help.
Children’s Sunday roast is served as a half portion.
To view the full Sunday lunch menu, please click here.
We serve our Sunday roast at The Maynard every Sunday from midday and served until we run out! (So get in quick!) To secure your table, please book online here.
We look forward to welcoming you on Sundays at The Maynard.
Rob Hattersley
Managing director | The Maynard