I bloody love a Sunday roast. So much so my next project (after World Gin Day), is dedicated to my love of all things Sunday – old man pubs, roast dinners, and brunches. But more on that later.
For today, we’re all about the Sunday roast, and all the trimmings, after me and Mr GFB visited the Albert Square Chophouse for a lazy Sunday afternoon lunch. Bliss.
The Albert Square Chophouse is the third and youngest of all the chophouses in the city – and I must admit to a certain fondness for it. I’ve been to numerous events upstairs in their event rooms (even first thing over a bacon butty), and downstairs to tasting events, and for dinner a time or two.
That said, it’s been a little while since I last visited, so the invitation to visit met with a resounding yes. And fresh from the gym, I had an appetite.
First must is the sourdough. The bread is fresh from the oven and served with roasting juices for dunking. Even if you have to skip a course (or do like we did and take half of it home for Monday morning breakfast, I mean waste not want not right?), it’s still totally worth it.
We then decided to go the whole hog and opted for a starter too – when the options include crispy pig fritters, and sweetbreads, how can you resist?
The fritters look like little like scotch eggs, but instead they are deeply crunch balls of soft, rich pork meat. The richness works really well with the apple puree and pickled quails eggs, as their acidity cuts through whilst keeping the porky flavour.
Now I appreciate sweetbreads aren’t to everyone’s tastes, but I was always taught that if I’m going to eat meat/fish I should honour the animal and use the whole thing. These are tender, creamy fit well with the buttery sauce and fresh sweetness of the peas, baby broad beans and pea shoots.
Then came the main event. As well as usual options on the menu, there are always specials to choose from, and that’s where we went, the rib of beef for two, cooked medium rare, and served with all the trimmings. It’s a thing of beauty.
Yes please. The beef is that perfect blend of rich charring on the outside, tender soft pink beer in the middle. The roasties and crunchy, yet fluffy enough to soak up the gravy, the Yorkshire puds hold up well to their usual drowning in gravy (you know, so the inside gets soft with meat juices, but the top is still crispy), the gravy itself delicious enough to make your lips sticky.
It was good. Very good.
We made a very satisfying dent in the whole thing (and took the last of it home, because zero fucks given and I’m not wasting good food).
Somehow we had space for dessert. At least to share, and there was no doubt, given the glorious sunshine we’ve been enjoying, what it was going to be.
Meringue filled with Chantilly cream and strawberries. Sweet, but light, creamy, but not too heavy and the meringue managed to be both crisp and chewy.
Whether you’re recovering from the night before, or spending the afternoon with the family, Albert’s is not only a lovely venue, the staff are great, and this Sunday roast is pretty damn good.
Roll on my next Sunday off.
This meal and accompanying drinks were supplied for free by Albert’s. As ever, this doesn’t guarantee a positive review (if anything, I tend to be a harsher critic).
I’m pleased to say that the food is still as good as I remember (if not better) the service is fabulous and I’d happily, happily go again.