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The history of the classic Sunday Lunch

Everyone is aware of the traditional British Sunday roast. This hearty, comfort dish is one which is has been a tradition in many families for since they can remember. And as it is coming towards winter, most will agree that nothing quite beats a Sunday lunch. It has been the favourite meal of the week for Brits for a long time now. But how has this classic dish become the nation’s favourite?

 

Where did the ingredients originally come from?

 

So we thought we would take a look what actually makes this dish stand out and where the ingredients came from…is it really is British favourite?

 

A Sunday lunch goes great with any kind of meat, however, if you want to keep to the tradition, then the roast beef is the only option! Just like our ancestors had during the reign of King Henry VII back in 1485. His royal guard would also eat beef every Sunday after church, giving them the popular name of the ‘Beefeaters’. Therefore, this tradition soon spread across the country to become a classic.

 

The crispy roast potatoes that we as a nation love, weren’t quite as loved back when the Sunday lunches were becoming popular. In fact, Britain didn’t like to eat these ‘foreign vegetables’. The Spanish brought them back from Peru, but it wasn’t till another 250 years later that Britain decided to consume them. And this was after the Agriculture board promoted and advertised a campaign to get the British into try these beloved component of our Sunday lunch.

 

However, one thing which is truly British is the classic Yorkshire Pudding. Originally eaten as a starter. They were originally cooked underneath the joint of beef as it was cooking, in order to capture the juices.

 

After all this, we finally have the traditional Sunday Lunch which we love today. Here at William De Percy we offer what we believe is the best Sunday lunch in Northumberland. With locally sourced ingredients, the food is hearty and delicious ready for you to enjoy. Click here to view our Sunday Lunch page.