01/03/2026
Well I don’t often cook a roast professionally. I did for many years! I find it a tricky thing, roasts. Same goes for breakfasts. Everyone has their own way they like things done. Like their mother did it, like the way it’s ‘supposed’ to be. Some like their gravy thick, some like their roast potatoes extra crispy, some like their carrots boiled, some like topside, some like well done - too many variables and none are strictly wrong (maybe the well done…). I can never make your mum’s roast. I can never make ten guests equally happy as they will always compare it with home, and the feeling that comes with that. So I’m starting on the back foot.
However, this was a roast at The Grange, and I love cooking there, so I said yes, and gave it a good go!
The guests were so gracious and loved it. And a Crème Brûlée for the birthday boy - by special request. On a ‘Sur le Plat’ dish, of course, so you could have the crispy caramel with every single bite. And one extra, for the chefs.
