Host the Perfect Sunday Roast
Get inventive with your place settings. Tie napkins with leather ties for a simple yet sophisticated touch and pair with an aromatic sprig of fresh rosemary. For a really rustic feel add lush green foliage along the middle of table.
When it comes to the playlist, add a little refinement, a little elegance to underpin the casual mood. Something jazzy halfway through keeps things loose.
(add the old playlist)
ON THE MENU
Scottish born Andy Young has worked in the hospitality industry for 20 years in hotels, restaurants and private members’ clubs in London, New York, Hong Kong and Florida. Andy’s perfect roast would be served on a bare wooden table top with crisp linen napkins, chunky white candles, and a burning log fire (if it’s cold enough!).
Start with champagne and canapés, steamed artichoke with hollandaise, accompanied by a rose wine. Then roast beef, with crispy roast potatoes, cauliflower cheese, roasted parsnips, peas and mint with lots of butter. Goes well with a good red wine like a big Bordeaux. Finish with banoffee pie (banana, toffee, nod to the Iron Lady!), and a vintage port like Dow’s or Taylor’s. After dinner – a cheese plate aligned with a good single malt – his favorite is Caol Ila or Bowmore. Throw the cork in the fire!
HOW TO CARVE UP A JUICY JOINT
Aarik Persaud, chef at Butchers Club restaurant in Hong Kong, gives his top tips:
- Get a carving tray with some grip,
- Hold it in place with tongs (easier than a carving fork)
- Carve with a long sharp knife (sharpen it before with a sharpening steel),
- Take the bones off first in one cut,
- Slice it boneless for a good straight carve.
DECANT THE WINE
Expert advice from Katie Daniels at Berry Bros & Rudd:
Wines with heavy deposit need to be decanted. This deposit is quite natural and formed during the ageing process of many good red wines. Some young wines benefit from the aeration that occurs by being decanted, though this can be done as easily as swirling the wine in a glass. Note that “airing” a wine by opening a bottle some time before being served does absolutely no good at all! Too little of the wine is in contact with the air for it to have any effect.