Making the most of your roast!

By Ed Bedington

- Last updated on GMT

The Morning Advertiser Lock In Podcast 55

Related tags Roast dinner Sunday roast Roast Meat Food Chef Gastropub Pub Supply chain

A great roast dinner is the cornerstone of many pub operations, and a cultural touchstone for many - but why is that? And what we are getting right or wrong when it comes to the classic dish. The Lock In team take a deep dive into the world of roasts, with a little help from some friends.

Giant yorkies? Beef or chicken? Should you ever braise cabbage? Should carveries be allowed? Roasts for dogs? These are just some of the fundamental, life changing questions asked in this episode of the Lock In podcast. The team chat to a range of guests, including The Bull and Last's Ollie Pudney, Queen o T’owd Thatch head chef Kirsty Cheetham, Tom Casson of Rate Good Roasts, Russ Allen from Aubrey Allen, Tommy Leighton from New Covent Garden Market, Maria Harris of the Stag Hotel, Lyndhurst, and individual free spirit of the food industry, Paul Dickinson.

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