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The Best Sunday Roast In London | Best Of The Best

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Sep 14, 2019

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The Best Sunday Roast In London | Best Of The Best
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  • Ju Shardlow: No Sunday in Britain is complete
  • without a full, gravy-covered roast.
  • Mm. Oh, wow, it's so good.
  • Harry Kersh: Hey guys, it's Harry and Ju.
  • Ju: And today we are on the hunt
  • for the best roast dinner in London.
  • So, as usual, we've trolled through
  • local recommendations, TripAdvisor,
  • and social media to try and find the best of the best.
  • Harry: So, we've narrowed it down to four places,
  • all of which put their own unique spin on the roast dinner.
  • And we're going to go and order the most popular thing
  • on the menu and pick our favorite.
  • Ready to eat? Ju: Yeah, I am.
  • Harry: Let's go.
  • For those of you who don't know,
  • the Sunday roast is a traditional British meal
  • served on a Sunday.
  • Ju: What we will be looking for on our plate
  • is some succulent roast meat,
  • well-seasoned roasted potatoes,
  • thick, tasty gravy, and fluffy Yorkshire puddings,
  • which are a savory batter cooked in a cupcake-style mold.
  • Harry: Our first stop is The Jugged Hare,
  • a restaurant which specializes in game.
  • Rob Els: Our roast is the best because it's freshly made
  • and the meat is very high quality.
  • Beef is put on, we slow-rotisserie it
  • for three to four hours.
  • Potatoes are then roasted in the oven
  • along with the Yorkshire puddings,
  • and then that all comes together on the plate,
  • which is carved by,
  • with the meat, which is carved by our saucier
  • who is on sauce at the time.
  • Customer: Yeah, yeah, it's delicious, yeah.
  • You're not getting, like, a huge, big plate of veggies,
  • but everything that's on the plate
  • is, like, perfectly cooked and worth coming for.
  • Harry: So I think, just in terms of, like, presentation,
  • the way it's plated up, it's kind of like a
  • more of a fine-dining feel than maybe you're used to
  • from, like, a classic pub roast dinner.
  • But hopefully they've found a way to kind of, like,
  • elevate things, and it will taste really good.
  • Ju: Time to tuck in?
  • Harry: Time to tuck in.
  • I think we go for the meat first.
  • I'm not sure I've ever had beef that tender.
  • Ju: No. That's so juicy.
  • Like, it's very succulent.
  • It's just, I think the way that it's been presliced
  • as well, like that, it's not, you know,
  • a big, hearty slab of beef.
  • It's, like, it's very fine, it's very thin,
  • but it's just the right texture
  • and just the right thickness.
  • Harry: All right, so I think we should try it with some of
  • this horseradish cream.
  • Ju: Yeah.
  • Harry: Ooh.
  • Ju: It's so smooth.
  • Harry: It's not overpowering, either.
  • It's quite, like, a fairly gentle horseradish taste.
  • It's not that kind of, like, burn that you're used to
  • from like, a wasabi or something.
  • Try some potato?
  • So, if I'm being honest, it's probably not
  • the best roast potato I've had.
  • I think it's like...could be crispier on the outside.
  • They've gone for quite a light, golden-brown coloring
  • as opposed to maybe the darker coloring
  • that you're used to from roast potato.
  • But credit to them in that the inside is really good.
  • It's very, very light and fluffy on the inside.
  • Go for the Yorkshire? Ju: Should we go for this
  • Yorkshire, yeah.
  • Harry: Sounds crispy.
  • Ju: That is a crunch right there.
  • The top is slightly chewy, but not too much.
  • It's just crispy enough.
  • I think it's extremely light.
  • Harry: I want a bit of chew in a Yorkshire.
  • I don't want it to just kind of crack and crumble.
  • A bit of chew is good.
  • Ju: Yeah, it's just the right amount, I would say.
  • Overall, this whole plate has a slight sweetness to it.
  • And very light, very delicate balance of flavors.
  • On to our second stop, Blacklock.
  • It can take up to two months to get a reservation
  • at this popular restaurant.
  • Gordon Ker: The best-selling roast dinner that we do
  • is the All In.
  • It's an opportunity to try all the different
  • roast meats that we sell.
  • So, beef, pork, and lamb all on one plate
  • to share for the whole table with lots of trimmings.
  • Unlimited gravy, a real feast.
  • We start about a week beforehand making the gravy.
  • The Yorkshire pudding mix gets put together on a Thursday.
  • We then take large joints of beef, pork, and lamb
  • and cook them whole over the open charcoal grill,
  • and so the meat, we feel, gets more flavor
  • cooked as a large piece.
  • Yorkshire puddings are, and roast potatoes are
  • roasted in the oven in duck fat.
  • The meat will all get presented on the plate
  • with a few little bits of crackling on top
  • and away it goes.
  • Ju: You've got to be kidding me.
  • (laughing)
  • Harry: Look at that.
  • Ju: Oh, my God.
  • Harry: Oh, my goodness. Wow.
  • Ju: This is certainly the most monster roast
  • I've ever seen.
  • Harry: Yeah, I've got to agree with you.
  • The size of this thing is enormous.
  • I think it's 20 pounds per person?
  • But you get so much food. That's incredible.
  • Ju: It's like a giant's feast.
  • Harry: Right, I'm getting some of this beef.
  • Ju: The first thing that hits you
  • is the flavor of that gravy,
  • and it's just a really sexy gravy. (laughs)
  • Oh, my God, it's just so luxurious
  • and such a strong flavor.
  • Harry: This is a very picture-perfect roast potato.
  • You've got that golden-brown exterior,
  • interior is looking nice and soft and fluffy.
  • I'm going to give this one a try.
  • Mm.
  • Oh, yeah.
  • Ju: It's really well seasoned.
  • Harry: Yeah. You've got a really good crisp
  • on that roast potato.
  • I think the duck fat, they cook it in duck fat,
  • which is, like, notorious for producing
  • a really, really good roast potato,
  • and it really does show.
  • That's a proper Yorkshire.
  • Ju: It's really good.
  • It's not too soggy at the bottom.
  • Like, it really retains its structure.
  • And it's wonderfully, like, wonderfully crispy.
  • The batter's risen just perfectly.
  • Harry: Really airy. Yeah, very light.
  • Ju: This is actually the sexiest roast I've ever had.
  • I'm going to continue to say the word sexy.
  • It's d--- sexy.
  • Harry: Next, we head to Oblix in the Shard skyscraper,
  • which offers a fine-dining alternative to the Sunday roast.
  • Marcus Eaves: For me, the best thing about Sunday roast
  • is the beef.
  • And of course, being an Englishman,
  • Yorkshire puddings as well.
  • The beef we're cooking today is a rib of beef,
  • and it'll be cooked in the Josper oven,
  • which is kind of like a big,
  • it's an indoor barbecue, basically.
  • Filled with charcoal. It gets up to around 350 degrees.
  • So you get a really kind of amazing caramelization,
  • a real, sort of, full-on sort of smoky flavor.
  • So the roast potatoes we're cooking today
  • have been boiled till they're just cooked,
  • in salted water, and then they have been
  • sort of roasted in the oven with some thyme,
  • some rosemary, some garlic, some rock salt,
  • and we use half duck fat and half beef fat as well.
  • We tend to do slightly larger
  • Yorkshire puddings than normal.
  • Side dishes we serve with the Sunday roast
  • is a mashed potato with garlic crisps
  • and broccoli with, like, a chili dressing,
  • with some preserved lemon on top as well.
  • Just helps keep that side dish, that vegetable
  • nice, light, and fresh as opposed to being heavy.
  • Ju: Wow, well talk about fine dining.
  • This looks exquisite.
  • Everything looks so beautifully put together.
  • Harry: The color on that beef is incredible.
  • It's so, so dark.
  • Even the fat is, like, really darkly colored.
  • Mm.
  • D---, that's good.
  • Ju: We both just, like, sat back,
  • we just said, "Oh, wow," at the same time.
  • It's just, like, juicy enough.
  • It's got flakes of salt over top as well;
  • I feel like it's just salty enough as well.
  • Harry: It's kind of, taste-wise and almost texture-wise,
  • closer to a steak than to, like, the classic roast maybe.
  • Also, just because of the way it's cooked on those coals,
  • you do get that kind of, like, char flavor on the outside.
  • Which is really, really good.
  • Ju: Yorky time.
  • Harry: Yorky time.
  • That's really good.
  • Ju: It's not very crispy.
  • And I wouldn't say that...it almost has a sweet taste to it.
  • And it just reminds you quite a lot of it being a batter.
  • It's almost, like, a little bit cakey in a way.
  • Harry: I get that a little bit. Yeah, I get that from it.
  • Ju: Mm. Oh, wow, it's so good.
  • That has just got the right amount of salt on it.
  • And the right amount of oil.
  • The garlic, you can really taste the garlic.
  • Our last stop takes us to northwest London
  • for a rather unique and portable take
  • on the traditional Sunday roast.
  • Henry Preen: I was doing some work with a friend of mine
  • in street food before, so I was doing that part time
  • for a few months and kind of realized,
  • from all the events we were doing,
  • there was nothing British, really.
  • And then the roast dinner was a thing that I thought was,
  • that we do better as a country than anything else.
  • And then just the whole
  • Yorkshire pudding, wrapping-up thing
  • just seemed like the best way to do it.
  • You don't want a knife and fork for taking stuff.
  • Customer: Checking out the menu in the Uber
  • on the way over here,
  • and this was the one thing that drew my eye.
  • I actually tried to make a Yorkshire pudding at home,
  • failed miserably. But this one, absolutely incredible.
  • Henry: So, the beef wrap
  • starts with a giant Yorkshire pudding.
  • So we get that toasting off on the grill
  • so it's all nice and crispy.
  • And then, as that happens we start to build it.
  • So, there's a sage and onion stuffing, goes on the bottom,
  • followed by garlic and rosemary roast potatoes.
  • Then today we've got a bit of spinach that will go onto it.
  • Then the braised beef.
  • A bit of red-wine gravy.
  • Horseradish, and then all wrapped up.
  • And then there is your beef Yorkshire burrito.
  • Ju: Thank you.
  • Harry: Mm.
  • Ju: Wow, that is a mouth full.
  • I just bit into some lovely, really soft beef,
  • and then straight through a crispy roast potato.
  • And those are the kind of textures that you really want
  • in a great Sunday lunch.
  • Harry: Horseradish is a classic pairing with beef
  • in the UK with your roast dinners
  • 'cause it just kind of gives you a bit of, like,
  • it's kind of a heat, isn't it? Like a bit of a heat,
  • but it just kind of really cuts through
  • what can be quite rich meat, especially when, like this,
  • it kind of had that braising effect in the red wine.
  • Ju: Yeah, I was worried, actually,
  • about the roast potatoes because they're deep-fried
  • instead of being, like, classically roasted.
  • I was a little bit worried about them.
  • Harry: So, I mean, just to talk about the Yorkshire itself,
  • it's not like a normal Yorkshire I've had,
  • it's not hugely kind of fluffy.
  • I think the way they've kind of made it,
  • obviously because it has to have a bit more structure
  • and integrity to hold all this liquid in,
  • so it's a little bit, sort of,
  • chewier than I was expecting,
  • but I think in kind of the grand scheme
  • of the whole dish, it's kind of necessary.
  • Ju: Yeah, it's not a classic Yorkshire pudding.
  • But I'm really enjoying it.
  • Harry: Now it's time to decide
  • which is the best of the best.
  • Ju: So, we've had four roast dinners in London,
  • and now it is time to reveal what we thought
  • was the best of the best.
  • Now, I really, honestly don't know what you picked, Harry.
  • Harry: No, I don't know what you've picked,
  • but I'm excited to find out.
  • Should we reveal on one?
  • Ju: OK. Harry: Countdown?
  • Ju: OK. Harry: Let's go at it.
  • Both: Three, two, one.
  • Ooh!
  • Ju: Division!
  • Harry: We've got a disagreement, OK.
  • Ju: OK, I'm actually, you know what?
  • I was about to write Oblix.
  • I was about to write Oblix, I mean,
  • why did you pick Oblix?
  • Harry: So, for me it was kind of a two-horse race
  • between Oblix and Blacklock.
  • I went for Oblix because it was more of an experience.
  • Maybe for someone who's coming from outside of the UK
  • and wants to try a roast dinner,
  • I think the fact that you get to go up the Shard,
  • and just the quality of the food,
  • and the atmosphere in there was fantastic.
  • And I just really, really enjoyed it.
  • Ju: Actually, for exactly the same reasons
  • I would have picked Oblix.
  • The reason why I picked Blacklock is because for me,
  • it redefines what the idea of a classic Sunday roast is,
  • which is a little bit more messy,
  • you kind of get in there, it's very meaty,
  • very hearty, and just the portion sizes,
  • I thought it was a fantastic value for money.
  • And there's just something a little bit more,
  • kind of, like, charmingly rough-and-ready about it.
  • It's like, it's just getting stuck in there
  • and with gravy everywhere,
  • and with the amount of meat you get.
  • I think that Oblix was fantastic for fine dining,
  • but for me, the idea of a Sunday roast
  • is a little bit more rough, I think.
  • Harry: You know what, Ju, pass me the pen.
  • Ju: (gasps)
  • Harry: I'm gonna back down.
  • I'm gonna agree with you.
  • Like I said, it was a two-horse race.
  • There wasn't a lot between it, and I think maybe
  • for the more, sort of, authentic roast-dinner experience
  • in terms of, like, the quantity and getting
  • your hands a bit dirty,
  • I think Blacklock maybe just edged it.
  • So, sorry, Oblix, Blacklock's the winner.
  • So, there you have it.
  • We've crowned Blacklock as the best roast dinner in London.
  • Did we miss anywhere that you like?
  • Let us know in the comments below.
  • Harry: Hey guys, it's Harry and Ju.
  • Ju: And my phone's ringing, sorry.
  • Harry: Blooper reel.
  • Ju: Sorry, I'm switching it off.
  • Sorry, sorry, sorry, sorry.
  • There we go, sorry, sorry, sorry, OK.

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Description

INSIDER went to the highest-rated and talked about restaurants in London that serve up a Sunday roast, but which one is truly the best of the best.

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The Best Sunday Roast In London | Best Of The Best