Cow

We roast ribs of beef every Sunday lunch time at the pub. This is a great cut of meat because it holds so much flavour and has a fabulous texture. We have a traditional Sunday lunch on the menu too, as I think it’s still one of the best meals you can eat and I pride myself on making fantastic Yorkshire puddings - the recipe was one of the first that I ever made. I remember my mum’s inspirational ‘Yorkies’ being baked in huge tins and coming out of the oven soggy in the middle with enormous crispy edges. I used to go straight for the crispy edge and my sister would always prefer the softer middle bit. There were never any complaints on a Sunday in our house. Nowadays, my son Toby is always in the kitchen as we finish lunchtime service on Sunday and can often be seen chomping his way through a Yorkshire pudding using his fingers. When I was growing up we would have ‘Yorkies’ as a starter, and then again with our beef course, and then afterwards I remember my uncle David always spooning golden syrup on top of any leftover puds for his dessert.