RULE THE

ROAST

Combining comfort, theatre and strong commercial potential in a single plate, the roast dinner is one of hospitality’s most reliable crowd pleasers. But in 2026, how are operators elevating the nation’s favourite meal?



The ‘Sunday roast’ is steeped in our island’s long history, starting in the Tudor period with King Henry VII’s ‘beefeater’ guards and steadily trickling down into regular households, when families would pop a cut of meat in the oven (or borrow their local bakery’s) and collect it, juicy and aromatic, after church service.

Today, the roast dinner remains one of the UK’s most popular meals and a reliable revenue driver for pubs, restaurants and hotels. Its customisable format, premium spend potential and enduring place in consumers’ hearts have helped it stand the test of time.

“A roast that delivers for everyone can elevate a venue from local favourite to destination dining spot”


FOOD FOR ALL THE FAMILY

After nearly 50 years, their Sunday roast remains the meal that consistently brings people together, whether to celebrate a special occasion or to simply enjoy each other’s company. With its broad appeal, the roast dinner remains one of the few dishes capable of attracting customers across generations, regions and social groups.

A RECIPE FOR PROFITABILITY

Cost-effective base ingredients can help to keep budgets under control while maintaining strong perceived value. Alongside the meat and vegetables that form the backbone of a great roast, humble staples can work even harder with a little creativity.

NEXT-LEVEL DINING

Sometimes, even a fresh approach to presentation can add a sense of occasion. Layering components high on the plate, introducing tableside carving or showcasing seasonal ingredients can transform a familiar favourite into a memorable dining experience, proving that even the most traditional roast can still offer something new.

A LESSON IN COMFORT FOOD

A well-balanced roast is a great way to provide a filling lunch that supports energy and concentration throughout the day. We also find they’re a perfect opportunity to encourage children to try a wider variety

of vegetables, particularly when they are served alongside familiar favourites such as roast potatoes.

THE GREAT GRAVY DEBATE


Thick or thin? How much is too much?
It turns out the UK has strong feelings about their gravy…


97%

of Brits think gravy is a Sunday roast essential (even beating roast potatoes, meat and

Yorkshire puddings)

94%

want a gravy boat on the table, and 83% would be more likely to return to somewhere that allowed them to pour their own.

67%

prefer a thick and glossy gravy, while 33% favour a thinner, more pourable consistency

31%

admitted to having drunk

leftover gravy straight out

the jug

RUSTIC ROAST RECIPES

DUCK FAT ROAST POTATOES

Duck fat roasted potatoes bring a rich, indulgent twist to a classic favourite. Roasted until beautifully golden and crisp  on the outside while remaining light and fluffy inside, the  duck fat adds a delicious depth of flavour and irresistible crunch. Perfect as a premium accompaniment to roasts, seasonal dishes or as a standout side on any menu.

VIEW THE RECIPE

TRUFFLE CAULIFLOWER CHEESE

Truffle cauliflower cheese takes a much-loved classic to the next level. Tender cauliflower is coated in a rich, creamy cheese sauce, finished with the distinctive earthy aroma and luxurious flavour of truffle. Comforting, indulgent and full of flavour, it makes a sophisticated side dish for roasts, seasonal menus or as a delicious vegetarian centrepiece.

VIEW THE RECIPE VIEW THE RECIPE

TRUFFLE CAULIFLOWER CHEESE

Truffle cauliflower cheese takes a much-loved classic to the next level. Tender cauliflower is coated in a rich, creamy cheese sauce, finished with the distinctive earthy aroma and luxurious flavour of truffle. Comforting, indulgent and full of flavour, it makes a sophisticated side dish for roasts, seasonal menus or as a delicious vegetarian centrepiece.

VIEW THE RECIPE

HERB-CRUSTED ROAST SIRLOIN OF BEEF

Herb-crusted roast sirloin of beef is a classic centrepiece with a deliciously aromatic twist. Tender, succulent sirloin is coated in a fragrant blend of herbs before being roasted to perfection, creating a beautifully savoury crust while keeping the beef rich and juicy inside. A premium choice for Sunday roasts, special occasions and impressive seasonal menus.

VIEW THE RECIPE

Ready for the Full Menu?

View the complete issue of Infuse: Autumn 2026

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