Sally Abé’s Top Tips for the Perfect Pub Sunday Roast

Sunday roast at blue boar pub


What makes Sally Abé’s Pub Sunday Roast Perfect?

There’s something undeniably comforting about a classic British Sunday roast. The aroma of succulent meat, perfectly roasted vegetables, and crispy Yorkshire puddings wafting through the house is enough to make anyone’s mouth water. However, achieving the perfect Sunday roast requires more than just tossing ingredients into the oven.

Luckily, here at Blue Boar Pub, we have our award-winning Executive Chef Sally Abé on hand to let us know her top tips that will have your family and friends coming back for seconds (or thirds!).


Top Tips straight from London’s Best

1 Be Organised

Preparation is key to a flawless Sunday roast. Carefully planning your menu in advance, organising your kitchen and working out the cooking time of each component not only reduces your Sunday stress but also ensures a perfectly cooked meal every time. Sally’s top tip for timings – roast potatoes take longer than you think! They may need a little longer than expected to achieve that perfect ratio of fluffy inside and crispy, golden outside, so keep a close eye on them and allow for extra time when planning.

Sally and her team at Blue Boar Pub go one step further with their prep and make the Yorkshire pudding batter the day before. Not only does this save time and mean less prep on the day, but actually makes for a fluffier and more delicious puds. Speaking of yorkies…


2 Hot Hot Hot!

Yorkshire puddings are a quintessential part of any Sunday roast and getting them perfect is an art form in itself. To achieve those tall, airy, golden-brown yorkies, Sally’s tip is to make sure your oil and tins are scorching hot before pouring in the batter. Preheat the tin with a bit of oil in the oven until it’s smoking hot then pour in your batter and you’ll be rewarded with impressive puddings that’ll have your guests asking ‘how DID you do it?!’


3 Time to Rest

No, that doesn’t mean you! Resting the meat is a crucial step that often goes overlooked. Once your preferred meat is cooked to perfection, remove it from the oven and allow it to rest. Sally’s rule of thumb is to rest the meat for half the amount of time it was cooked, ensuring a moist, tender result when you carve. Cover your meat loosely with foil to keep it warm during this resting phase and use the extra time to prepare your gravy.


4 Don’t Cook!

One of the easiest ways to get a perfect roast every Sunday is simply – come to Blue Boar Pub and have it cooked by Sally herself! Sally and her expert team have spent years crafting the ultimate Sunday roast dinner, using the finest British ingredients, so why not leave it to the pros. With a choice of ‘Roast Rump of 56 day aged Cumbrian Beef’, ‘Loin of Berkshire Pork Belly’ or a ‘Veggie Toad in the Hole’ and sides like the mouthwatering Montgomery cheddar cauliflower cheese and seasonal veggies, you’ll never want to cook your own again!