The Great British Sunday Lunch
Google ‘Sunday roast’, and you’ll discover that in a recent ‘audit of Britishness’, it topped the tables as the most iconic thing about this country.*
Dig a little deeper, and you’ll find conflicting theories as to why it has become such a very potent symbol of this sceptred isle, ranging from medieval serfs being rewarded for their service with a roast ox on a Sunday to the hard-pressed working families of the Industrial Revolution needing a good-tempered meal that could be bunged in the oven and left to its own devices while they went off to church.

It even landed us an enduring nickname across the Channel: les rosbifs. In his wonderfully comprehensive and informative Penguin Companion to Food, the late, great food writer Alan Davidson tells us with typically dry humour: “Roasting meat was something at which the British were, indeed are, supposed to excel. An 18th-century visitor to England from Sweden, Per Kalm, remarked that ‘the English men understand almost better than any other people the art of properly roasting a joint’.

“Admittedly, he qualified the compliment by observing that the English art of cooking did not extend much beyond roast beef and plum pudding, but still it was a compliment; and the French term rosbif for Englishmen may be taken as including at least a touch of affection, although usually derogatory.”

Whatever the real history, there’s no doubt that the classic combination of a juicy joint of meat, crisp roast potatoes, and clouds of golden Yorkshire pudding is hugely popular – it’s one of the dishes most in demand in our private dining room on the first floor of the Pipe and Glass.

And James is particularly proud of his Yorkshire puds, saying: “Yorkshire pudding is the first recipe that I ever made. I was about five or six years old, and I can remember cracking the eggs and whisking like mad, and my mum saying, 'Carry on, they need more air' – although I think this was just a ploy to keep me occupied and had nothing to do with her recipe! The recipe is simple and it uses an excessive amount of eggs which creates the biggest Yorkshires that you have ever made.

“I made my Yorkshire puddings with Kirstie Allsopp for her Channel 4 programme. She was amazed how simple the recipe was and described them as the best Yorkshire puddings she’d ever tasted.”

If you want to try those Yorkshire pudding, excessive eggs and all, you can find James’ recipe for them and for cold smoked salmon with hot smoked salmon scotch egg and pickled fennel, and rice pudding with cider, apple and bramble compote and cinnamon doughnut on the following pages.

We hope you enjoy making them as much as James and Kate's children, Toby and Molly, do. They love Sunday lunch and with their help it becomes a real family affair - but it's also the perfect meal for entertaining at any time of year.

*We know you’ll be curious, so here are the top 20 things in the 2016 survey, commissioned by a major UK tea company:
  1. A roast dinner
  2. Fish and chips
  3. The BBC
  4. The Union flag
  5. Wimbledon
  6. A cup of tea
  7. The Underground
  8. The Royal Family
  9. Only Fools & Horses
  10. The Beatles
  11. The NHS
  12. The City of London
  13. Buckingham Palace
  14. Red London buses
  15. Winston Churchill
  16. HM the Queen
  17. Queuing
  18. A cream tea
  19. James Bond
  20. Stonehenge

To find out more, or book a private dining experience call 01430 810 246 or email: private@pipeandglass.co.uk or click the link below



PUBLISHED :March 2018
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food served
Please see below for Christmas opening hours

monday *
closed all day
tuesday
12 – 14.00 / 18.00 – 21.30 pm
wednesday
12 – 14.00 / 18.00 – 21.30 pm
thursday
12 – 14.00 / 18.00 – 21.30 pm
friday
12 – 14.00 / 18.00 – 21.30 pm
saturday
12 – 14.00 / 18.00 – 21.30 pm
sunday
12 – 16.00 pm
(TUES-SAT 2-5pm: afternoon savouries
menu served in the bar area)

BAR OPEN
Please see below for Christmas opening hours

monday *
closed all day
tuesday
12 - 23.00 pm
wednesday
12 - 23.00 pm
thursday
12 - 23.00 pm
friday
12 - 23.00 pm
saturday
12 - 23.00 PM
sunday
12 - 22.30 PM

* open bank holiday mondays
Booking is advisable in the restaurant.
Bookings not taken for tables in the bar.


Interested in a career at the Pipe and glass ? CLICK HERE

DIRECTIONS

pipe and glass
west end
south dalton
beverley
east yorkshire
hu17 7pn



Christmas opening times - food served

MONDAY 17TH
12 – 14.00 / 18.00 – 21.30 pm
TUESDAY 18TH - SATURDAY 22ND
12 – 14.00 / 18.00 – 21.30 pm
SUNDAY 23RD
12 – 16.00 pm
MONDAY 24TH (CHRISTMAS EVE)
12 – 14.00 / 18.00 – 20.00 pm
TUESDAY 25TH (CHRISTMAS DAY)
NO FOOD SERVED
WEDNESDAY 26TH (BOXING DAY)
12 – 16.00 pm
THURSDAY 27TH - SATURDAY 29TH
12 – 14.00 / 18.00 – 21.30 pm
SUNDAY 30TH
12 – 16.00 pm
MONDAY 31ST (NEW YEARS EVE)
12 – 14.00 pm / TICKET ONLY DINNER IN THE EVENING
TUESDAY 1ST JAN (NEW YEARS DAY)
12 – 15.00 pm
WEDNESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN FRIDAY 18TH JANUARY 2019
(TUES-SAT 2-5PM: AFTERNOON SAVOURIES MENU SERVED IN THE BAR AREA, EXCEPT CHRISTMAS DAY, BOXING DAY AND NEW YEARS DAY)

Christmas opening times - BAR OPEN

MONDAY 17TH
12 - 23.00  pm
TUESDAY 18TH - SATURDAY 22ND
12 - 23.00 pm
SUNDAY 23RD
12 - 22.30 pm
MONDAY 24TH (CHRISTMAS EVE)
12 - 22.30 pm
TUESDAY 25TH (CHRISTMAS DAY)
12 - 14.00 pm
WEDNESDAY 26TH (BOXING DAY)
12 - 18.00 pm
THURSDAY 27TH - SATURDAY 29TH
12 - 23.00 pm
SUNDAY 30TH
12 - 22.30 PM,
MONDAY 31ST (NEW YEARS EVE)
12 - 17.00 PM / TICKET ONLY DINNER IN THE EVENING
TUESDAY 1ST JAN (NEW YEARS DAY)
12 - 15.00 PM
WEDNESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN FRIDAY 18TH JANUARY 2019
Interested in a career at the Pipe and glass ? CLICK HERE