As the ‘ber’ months get closer, we start to think about cosy meals in rather than BBQs and picnics out. All hail the great British Roast Dinner – hero of dinner tables and pub menus - as it makes a triumphant return.

The history
Roast dinners originate from the reign of King Henry VII, when royal guards ate roast beef, hence the famous nickname ‘Beefeater’. The tradition of eating a Sunday roast developed in medieval times, when families would enjoy a large meal after church. Wealthy landowners gifted roast meat to their tenants at Christmas or during big feasts. The roast dinner as a major meal was firmly established in the 18th and 19th centuries and people related it to comfort, family and prosperity.

The main event
Whether it's a slice of tender roast beef, delicious pork with crackling, golden chicken dressed with bacon and surrounded by tiny sausages or a festive Christmas turkey, everyone has a favourite joint of meat. 

Roast potatoes – nearly as important as the meat
A mountain of golden roast potatoes, crispy on the outside and fluffy on the inside, is the perfect accompaniment to roasted meat. A roast dinner table looks undressed without the potatoes.

Vegetables
In Autumn we celebrate the hearty return of roasted roots such as carrots and parsnips and love-them-or-hate-them sprouts and cabbage alongside year-round staples broccoli and peas. Cauliflower cheese is another celebrated comfort dish.

Yorkshire pudding
Not a dessert but still a treat; nothing beats the exciting sight of a mound of glistening, golden Yorkshire puddings. Initially served as a starter, Yorkshire puddings were made from a simple batter and eaten before the main course with gravy. Now a non-negotiable side to the main event and often so big, the entire meal is presented inside one!

Sauces
Pools of rich gravy are essential and after that, it’s down to personal choice. Depending on the meat, condiments including mustard, horseradish, mint sauce, apple sauce and redcurrant jelly are popular and cranberry and bread sauces with turkey at Christmas.

Stuffing – a game-changer
The art of stuffing dates back to Ancient Rome, when cooks would use seasoning to flavour and preserve their meats. Embellished and adapted through the centuries, stuffing is now a vital partner to roast poultry. Favourite recipes include sage and onion, fruits such as orange or cranberry, nuts like chestnut or almond and sausage meat.

And we haven’t even started on desserts! Who doesn’t love an iconic fruit crumble or sticky toffee pudding?

We have the insider knowledge (and quite often, first-hand experience) of the best places to enjoy the great British roast dinner. Contact us today with your group requirements and we’ll share the joy! Or take a look at our gourmet tours for more inspiration and foodie tour ideas.

August 18, 2026