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Roast To Go

Situated just by the entrance to the restaurant and in keeping with the restaurant, the ingredients for Roast To Go have been carefully researched. Head Cook Lawrence Keogh has been working with Peter Gott at Sillfield Farm, who has prepared a special maple cured circular streaky bacon rasher to fit the rolls being baked in the market by Flour Power.

Eric Reeve, formerly sausage maker to The Queen and now at Sillfields, has made a special rare breed pork sausage for Roast - a Lincolnshire with fresh sage sourced in the market from Booths.

Farmer Sharp has made a Pastrami from his Galloway cattle in Cumbria and there is salt beef too from Hensons, who tell us that salt beef was a very popular dish in London in the early part of the last century and was introduced to the US by Irish immigrants!