Behind every plate is a commitment to proper, traditional roasting and top-quality meat you can trust. All of our meat is supplied by Sykes House Farm, a third-generation family business and one of Yorkshire's premier catering butchers, trusted to supply top restaurants, hotels and the local community across the region.

Our chefs treat that quality with the respect it deserves, roasting each joint low and slow in the traditional way to lock in flavour and keep every cut tender and succulent. The beef is basted throughout cooking and rested properly before carving, so every slice stays juicy right to the last bite.

Our Yorkshire puddings are made fresh in-house, and the gravy is prepared the traditional way, using the roasting juices to build real depth of flavour rather than a quick shortcut. It's this attention to detail, paired with genuinely great Yorkshire produce, that gives our Sunday roast its reputation.