When it comes to menu items the Sunday roast is legendary, standing proud on most pubs menus and proving a big drawer to round off the week in style.
But with escalating product costs pushing prices ever higher, are we in danger of pricing customers out? And where is the innovation when it comes to roast dinners.
The Lock In podcast team explore the opportunities and challenges around roast dinners, taking a look at the supply situation with Aubrey Allen’s Lucianne Allen, and New Covent Garden Market’s Tommy Leighton - where are the hotspots and how can you navigate the commodity sector amid escalating costs.
We also chat to a couple of operators - the Tamil Prince’s Glen Leeson and the Chalk Freehouse’s Tom De Keyser - about how they’re shaking things up when it comes to the traditional roast.
And of course, Heath shares his true feelings when it comes to Yorkshire puddings...
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