Thomas Cubbitt - Pub Roast of the year HIGHLY COMMENDED
Pub background: The pub opened last year and serves an average of 1,000 covers per week. The wet:dry split at the Thomas Cubbitt is 50:50. Average food spend per head is £15 in the bar and £30 in the dining room.
Roast offer: Organic Norfolk pork, 42-day air-hung Scotch Sirloin, braised shoulder of Welsh lamb.
On the Sunday menu: Starters and desserts can be ordered from the main menu
and include soup of the day, warm truffled potato salad, poached duck egg, aged balsamic vinaigrette; rare seared tuna, grilled asparagus and green bean salad, ginger
pine nut dressing and wild mushroom and devilled kidneys on hot buttered toast.
Desserts include lemon tart, buttermilk ice cream and ginger tuile, warm home-made scone, English strawberries and vanilla clotted cream, and summer fruits with vanilla and mint syrup.
Roast accompaniments: Roast Maris Piper potatoes, roasted vegetables (parsnips,
carrots and red onion); Yorkshire pudding, horseradish créme fraîche. Pork is stuffed with apricot and pork mince.
Roast price: £12.50 for one course
Time offered: Sundays all day
Average roasts sales per week: 100
Best-selling roast: Sirloin of beef
Secret of good gravy?: Veal jus prepared from stock. A reduction sauce made from red wine and shallots.
On the judges' menu:
Starters: Cured meats platter with watercress and baby gem lettuce, Stilton, balsamic pears and roasted pine nuts
Desserts: Lemon tart and warm home-made scone with English strawberries and vanilla clotted cream.
Judges' comments: "Exceptional value for money for location"; "Excellent presentation"; "Good attention to detail"; "Something for everyone on menu"; "Puddings to die for."
