When Hoxton’s new Sunday Roast residency appeared on our radar,
Claire Gratzke was intrigued to see the East London take on the humble roast.
Bacchus Sundays recently launched in Hoxton’s, offering traditional Sunday roasts to the discerning East London diner, one day a week, promising unpretentious and friendly service, relaxed surroundings and simple menus with honest prices.
The new permanent residency is no pop-up, but an offshoot of the original Bacchus Pub & Kitchen, Formerly of 177 Hoxton Street. The Pub & Kitchen entertained diners with food and cocktails 7 days a week, and now the team behind Bacchus Sundays are offering a Sunday roast that needs to be savoured.
When we arrived to sample our meal, we were impressed by the sheer “East London-ness” that was Bacchus. Situated in an old warehouse that resembled a loft style art gallery, all the cool kids (and their dogs I must note) seemed to have gathered to spend a hungover Sunday feasting on hearty food, with strong cocktails providing hair of the dog (luckily we found no actual hairs of dogs in any of our dishes).
It has been described as boasting the perfect ambience in which to meet with friends, read the Sunday papers, slurp on a ‘Mug of Mary’ and devour their delicious roasts – and we have to agree. The laid back atmosphere and wonderfully friendly staff made this a place to spend hours, with board games on offer too. The stifling heat was our only complaint, as London’s summer has just begun and unfortunately Bacchus had only prepared with one or two fans.
The starters were pleasant, and I enjoyed my asparagus with poached egg, while my guest devoured his pate and, sadly, singular slice of crusty bread. The mains however were truly scrumptious. Being a vegetarian always proves difficult when seeking a roast dinner, but the nut roast was a delight, accompanied by roast potatoes, veg and a yorkshire pudding the size of my head. My partner is a carnivore and I have to quote him when he exclaimed:”This is the best beef I have ever eaten!” The menu changes each week and it’s just £25 for three courses.
Sustainability and simplicity is everything to the Bacchus team when sourcing supplies and creating menus. The foodies behind the brand have perfected the Sunday roast concept. Beef is cooked for 9.5 hours at 52 degrees to ensure it’s as tender as possible, while the team make Yorkshire pudding mix 24 hours in advance to guarantee soft centred big Yorkshire puddings. They have a secret roast potato recipe and the tasty gravy is made from scratch. Steamed, seasonal vegetables perfectly complement each and every dish. We were so stuffed that we had to share the beautiful lemon posset between us.
Sunday Lunch is served alongside a selection of 3- 4 house cocktails, which change weekly but always include the classic ‘Mug of Mary’. Count us in again next week!
12-18 Hoxton Street, London, N1 6NG