Updated April 6, 2026
The Sunday roast tradition and the slow weekend cooking that fills the kitchen with a smell like a promise.
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Chef Thomas
Brisket, brined for days in salt and spice, then poached so gently the kitchen barely notices until the smell fills every room. Carved thick, with whole carrots and a parsley sauce that earns its place.
Chef Thomas
A whole chicken pressed flat, rubbed with mustard and herbs, and roasted hard until the skin crackles and the kitchen smells like the kind of evening you want to sit down to.
Chef Thomas
A whole bird rubbed with butter, stuffed with lemon and thyme, roasted until the skin crackles and the kitchen smells like the kind of evening you want to sit down and stay in.
Chef Thomas
A bone-in leg of lamb studded with garlic and rosemary, roasted until the fat goes golden and the kitchen smells like the kind of Sunday you'd cancel everything for. Mint sauce, new potatoes, and the quiet satisfaction of doing one thing properly.
Chef Thomas
A whole roast goose, the skin burnished and crackling, the meat dark and rich beneath, with a sage and onion stuffing that smells the way December should and enough rendered fat to see you through to spring.
Chef Thomas
Fat sausages cradled in risen Yorkshire pudding batter, golden and billowing at the edges, with a slow onion gravy that smells of patience and butter and the kind of evening where nobody is in a hurry.
Chef Thomas
A pork loin roasted until the skin crackles and snaps, served with a sharp Bramley apple sauce and gravy made from the tin. The kind of Sunday dinner that makes the whole house smell like home.
Chef Thomas
A hen pheasant draped in bacon and roasted until the skin goes golden and the kitchen smells of thyme and game, served with a bread sauce that has no business being as good as it is.
Chef Thomas
A cheap, forgiving cut of lamb, stuffed with herbed breadcrumbs and slow-roasted until the fat renders to nothing and the outside turns golden and crisp. Thrift cooking at its most satisfying.
Chef Thomas
A whole duck roasted slowly until the skin shatters and the fat renders to gold, served with a bitter orange sauce that cuts through the richness like a cold wind through a warm room.
Chef Thomas
A patient, thrifty joint of topside surrendered to a low oven for hours, resting on a bed of root vegetables until the kitchen smells like the kind of Sunday that makes Monday bearable.
Chef Thomas
A rib of beef roasted on the bone until the fat renders to a deep, savoury crust and the meat blushes pink all the way through, carved at the table for the kind of evening that deserves it.
Chef Thomas
A properly roasted Christmas turkey, buttered under the skin with sage and thyme, rested until the meat gives willingly, and served with gravy made from the dark, sticky truth of the roasting tin.
Chef Thomas
A boneless pork loin butterflied and rolled around a stuffing of slow-cooked onions and garden sage, roasted until the crackling shatters under a knife and the kitchen smells like every good evening you can remember.
Chef Thomas
A rolled brisket buried in root vegetables and braised slowly in a covered pot until the meat yields and the kitchen smells like the kind of evening you want to stay in for.
Chef Thomas
A pork shoulder rubbed with fennel, garlic, and salt, then given to a low oven for five or six patient hours until the meat surrenders and the kitchen smells like the kind of day you want to hold onto.
Chef Thomas
A rib of beef roasted until the fat crisps and the kitchen smells like every good Sunday you can remember, with billowing Yorkshires, proper gravy, and horseradish sharp enough to make your eyes water.
Chef Thomas
A slab of pork belly given hours in a low oven until the fat has rendered to almost nothing, the meat pulls apart, and the skin cracks like thin ice underfoot. An evening's patience, well repaid.
Chef Thomas
Duck legs, slow-roasted until the fat renders and the skin turns to glass, served with a dark, glossy sauce of port and sour cherries that tastes like winter at its best.
Chef Thomas
A whole chicken, lidded and surrendered to the oven with dry cider, smoky bacon, leeks, and tarragon, until the meat falls from the bone and the pot holds a sauce worth bread.
Chef Thomas
A lamb shoulder rubbed with anchovy and rosemary, surrendered to a low oven for four hours until the meat gives way and the kitchen smells like the kind of evening you want to fall into.
Chef Thomas
A whole gammon simmered until tender, then roasted with honey, English mustard, and demerara until the scored fat turns sticky and golden and the kitchen smells like the kind of evening you want to walk into.
Chef Thomas
A simmered and roasted gammon with a mustard glaze, served with a proper parsley sauce made from the cooking liquor. The kind of meal that turns a Sunday into a memory.
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