One of the best places for Sunday lunch on the Suffolk coast

29th November 2017

Sunday lunch is kind of a big deal, right? We wait all week to be able to sit down and enjoy that traditional roast dinner, so of course we want it to be perfect. Our Head Chef at The Westleton Crown, James Finch, has mastered the art of cooking, what we think, is the best Sunday roast on the Suffolk coast! That’s why we have spoken with James to find out all the best tips and tricks to preparing a delicious roast dinner.

To serve the best Sunday roast possible, we think that it should consist of exceptional quality meats and veggies along with homemade Yorkshire puddings. The Westleton Crown shows a great passion for Suffolk produce, with a locally sourced Sunday lunch menu of roast beef and pork belly. Our pork belly is from Blythburgh farm which is less than 5 miles from The Crown hotel and restaurant. This is slow-cooked in our kitchen and then served with mouth-watering roast potatoes, rhubarb purée, seasonal vegetables and gravy. Our beef is supplied by Jeremy Thickitt, owner of Emmerdale Farm in Darsham. Once cooked it is also served with freshly prepared traditional trimmings.

Head Chef, James Finch at The Westleton Crown
Head Chef, James Finch

Looking for something different? The Westleton Crown’s Sunday lunch menu also features two fish dishes and we always make sure that no vegetarian will go hungry and offer a delicious vegetarian option on our Sunday lunch menu.

Head Chef, James Finch, tells us that when cooking meat, you should always leave it to rest for half the time it took to cook before you carve it. James advises taking the meat out of the oven and covering in with a cloth before it is time to carve and serve.

Our traditional Sunday lunch dishes always include roast potatoes and a selection of seasonal vegetables. All the vegetables come from local farms and farm shops set only few miles away from our kitchen when possible. Here at The Westleton Crown, cauliflower cheese is a proven favourite among our guests so this is often one of the vegetables you will find served with your Sunday roast. During this colder time of the year, some of the seasonal vegetables that James and his talented kitchen team use consist of carrot and swede, red cabbage, Brussel sprouts and honey roasted parsnips.

The final ingredient to a perfect traditional Sunday lunch is homemade Yorkshire puddings. James tells us a little tip for cooking the best Yorkshire puddings, he says that rather than using your typically Yorkshire pudding tin, use silicone moulds as this way they will not stick and you can just pop them out once they’re cooked. 

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