SUNDAY Best

THE CAULDRON

BRISTOL

Chef-patron Henry Eldon doesn’t believe in kitchen shortcuts at his St Werburgh’s restaurant. There’s no gas supply and everything is cooked in wood-fired ovens and charcoal pits. The gravy alone takes four days to make, in a 60-litre cast-iron cauldron called Bertha. The mixed Sunday roast includes one slice of each meat – smoke-roast sirloin of Angus beef, rolled saddle of Texel Cross lamb and slow-cooked pork belly – and is one reason why bookings are essential and the small neighbourhood restaurant serves 110 covers every Sunday lunchtime. Henry says: “Our roast stands out because of the smoky notes and charred textures that are only achievable in a kitchen fuelled by beech logs and charcoal. The 60-day, dry-aged sirloin of beef is slowly smoke-roasted in our wood-fired oven and our potatoes are crisped in smoke-rendered duck, beef and chicken fat. Our vegetables are all roasted till blistered and black.” Mindful of Bristol’s growing vegan army, the restaurant offers two vegan options on Sunday, too. thecauldron.restaurant

BRASSICA

BEAMINSTER, DORSET

Chef Cass Titcombe used to run London’s Canteen, an influential place famous for its roasts, and he continues this tradition at his Dorset restaurant. On Sundays, Cass serves a full à la carte menu alongside a roast option that alternates between