When going into our local pub for Sunday Roast, I did not really know what to expect. I was surprised, however, that it almost felt like Thanksgiving – consisting of potatoes, chicken (a personal choice instead of the lamb or beef), vegetables, stuffing, and of course, Yorkshire Pudding. The pub itself was very cozy, as well. When we got there, we were able to find a quiet spot on the second floor, where we got to socialize (and, coincidentally, enjoy some American 80s hits!) with one another while waiting for – and then eating our food together.
Obviously, as with anything, the Sunday roast has changed greatly over time. Dating back to 1485 (Elaine Lumm; The Spruce Eats), it was originally meant as lunch (“dinner” as it was called) on Sundays, and any leftovers were taken to work with the men over the week. This is also why folktales about encouraging kids to eat the Yorkshire pudding first – so the vikings would not come and take it – began. Another thing that has changed over time is the size of the plate. The diameter of the plate has grown one inch, which – in turn – has allowed the amount of food on the plate to expand, as well. Sunday roast was originally seen as one of the only (if not the singular) proper meals someone would have during a week, allowing for people to access a variety of vitamins, protein (which mainly came from the meat), and fiber, in addition to carbs from the potatoes, and is now seen as more of a social event, which is exactly how I had it. Historically, it makes sense why a Sunday Roast consists of so much food, but as someone who already does not eat a big lunch, I found it to be overly filling.
Now for the food. I personally opted for the chicken, despite the fact that it was one of the less “traditional” options. Along with the chicken, my plate came with vegetables, stuffing, duck fat potatoes, and Yorkshire Pudding. Of these items, the only thing that was really new to me was the pudding, so I was surprised as to the fact that it was more of a solid, than the creamier texture I am used to. The other thing that was somewhat new to me was the potatoes. Of course I have had potatoes before, but I had never heard of duck fat potatoes. I decided to try them – despite being unsure – and I was pleasantly surprised as to how much I enjoyed them. While I enjoyed all the food, the stuffing was my favorite part, although that is not uncommon. My least favorite part, shockingly, was the vegetables. I do not know whether I am just used to vegetables that are prepared differently, but I simply did not enjoy them very much.
Regardless of the fact that it felt like too much food for me, I enjoyed the Sunday Roast experience. It feels like an important history to British people and culture, and I am grateful I got to learn about – and enjoy it – with friends.