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Where to Get a Great Sunday Roast in Bury St Edmunds

Nothing soothes the British soul quite like a tasty Sunday roast. Tender meat, crisp roast potatoes, homemade Yorkshire puddings and a rich gravy can lift even the heaviest of spirits on a cold winter’s day. 

Whether you’re looking for hearty and heart-warming or classy and refined, here’s our guide to top Sunday roasts in Bury St Edmunds. 

Pub perfection 

For many of us, the pub is our destination of choice when seeking a textbook Sunday roast. The good news for visitors to Bury St Edmunds is the town is blessed with more than its fair share of outstanding historic pubs serving superb Sunday roasts.

The perfect roast with the perfect pint

The multi award-winning One Bull on Angel Hill is reopening on 1st February 2018 after refurbishment. The pub is a relaxed yet stylish gastropub praised for its Sunday roasts. Suffolk beef sirloin (served pink) and Blythburgh free range slow-reared pork loin and belly are regularly on the menu with seasonal vegetables. Pescatarians and vegetarians can enjoy fish battered with in-house Brewshed beer batter or dishes such as brie and red onion tart (with crisp pastry and ripe creamy Brie). 


Their Brewshed beer is brewed locally: choose from Pale Ale, Best Bitter, American Blonde or changing seasonal brews. If wine is your preferred lunch tipple, ask for the award-winning wine list, which includes familiar names as well as some more unusual choices. Cap off your meal with homemade ice cream and a handpicked pudding wine or a selection of British cheeses and a glass of vintage port.
   
Beer-lovers will also want to visit the Old Cannon Brewery on Cannon Street, where huge stainless-steel brewing vessels create a striking feature in this Victorian brewpub and restaurant. As well as Old Cannon Best Bitter and Gunner’s Daughter, visitors can try changing seasonal brews alongside a range of guest ales.

Beer even makes its way onto the plates here on Sundays in the Yorkshire pudding batter, alongside locally sourced vegetables and a choice of two meats. In autumn and winter, you’ll also find dishes such as venison, redcurrant and ale casserole, while their perennially popular Gunner’s Daughter sausage and colcannon mash is available all year round. Save room for the homemade puddings, which include a gluten-free sticky toffee pudding, or a cheeseboard with three seasonal cheeses and Suffolk sticky pickle. 

Greene King’s flagship pub

It’s not just microbreweries and freehouses brewing and serving high-calibre beers and food in Bury St Edmunds. The historic The Masons Arms on Whiting Street is Greene King’s official flagship pub, and visitors here can be among the first to try exclusive new beers from the brewer which has been brewing in Bury St Edmunds for over 200 years. The menu includes locally-sourced roast topside of beef or leg of lamb with red wine gravy, Norfolk turkey with white wine gravy, or Suffolk pork hock with crackling and cider gravy. Crispy roast potatoes, homemade Yorkshire pudding and seasonal vegetables accompany all roasts. 

Greene King also owns The Bushel on St John’s Street, a 15th Century coaching inn serving a choice of Sunday roasts with seasonal fresh vegetables, as well as hearty portions of other traditional pub grub. The Dog and Partridge on Crown Street, which has been a pub for over 200 years, and The Fox Inn on Eastgate Street, another 15th century inn, are two more good value Sunday roast options owned by Greene King. 



Gastronomic Sunday roasts

If you prefer elegance to epic portions, Bury St Edmunds has a number of top-notch restaurants certain to satisfy your epicurean desires.     
At the Eaterie at the Angel Hotel, the kitchen is headed up by the 2016 Suffolk Chef of the Year, ably assisted by the 2017 winner. Take a seat in the AA 2-rosette restaurant within this ivy-wrapped Georgian hotel, and enjoy three courses of delectable seasonal delights.

Locally sourced beef with a proudly crisp Yorkshire pudding or Dingley Dell pork loin with apple sauce are accompanied by seasonal vegetables from local market gardeners, while vegetarians and non-red meat eaters will appreciate dishes such as butternut squash with pearl barley, pumpkin seed and goat curd, or fillet of hake with sea herbs. Desserts are exquisite at the Eaterie and not to be missed: examples include raw pannacotta coffee granite with coffee syrup, or poached figs with chocolate & Frangelico sorbet, crème fraiche and meadowsweet meringue. 

The Northgate is another exemplary hotel with an excellent restaurant. Relaxed yet refined, the stylish restaurant in this boutique Victorian hotel has been creating a buzz since opening in 2016.  Expect fresh locally sourced ingredients, crunchy roast potatoes, succulent meat and thoughtful vegetarian and fish options (such as hay baked English onion with goat’s curd, or lemon breaded coley with warm tartare sauce). The desserts are just as good. We recommend the Bramley apple soufflé with toffee apple sauce, and the lemon tart with pine nut crumble and verbena.  

You can also enjoy a very fine Sunday lunch in the Garden Restaurant at the Priory Hotel. The peaceful restaurant in this listed Georgian hotel overlooks the hotel’s landscaped gardens where a priory stood in the 13th century. Locally sourced meat – including lamb from the nearby Denham Estate – is the star of the show at this AA rosette restaurant, alongside carefully prepared seasonal vegetables. You won’t want to pass on dessert either: choose from tempting treats such as the Priory ‘St Edmunds’ pudding with crème Anglaise or poached pear in red wine with crumbled Binham Blue and walnuts. 

Farm to fork
For ingredients of exceptional quality, book a table at Ben’s Restaurant, where the farm to fork ethos has been taken to a whole new level with wonderful results. This restaurant has its own livestock, slow-reared outside to the very highest welfare standards to create the very finest meat. Owner Ben rears rare breed pigs, sheep and poultry on his farm in the village of Ixworth. 


At this rustic-chic restaurant with painted mismatched tables and chairs, and butcher charts on the wall, Sunday lunch diners can choose from a roast loin of Ben's rare breed pork or a roast leg of Jacob lamb from his own flock. Suffolk beef and wild venison provide further choices, alongside the fish of the day and a delicious ‘Chef’s vegetarian option’. Starters and the desserts here are also heavenly, not least the homemade cheesecakes. 

Roll on Sunday, you’re in for a treat!