Please note: There are no parking facilities at The Jolly Sailor.

The Jolly Sailor are introducing Sunday Roasts to the menu again!

However, we will be offering something new, yet OLD, this time!

Firstly, instead of the usual sliced meats, we will be offering a choice of a marinated 5oz Braised Feather Blade Steak, a marinated 6oz Turkey Escalope or our homemade Lentil and Nut Loaf.

Secondly, our roasts will be served in a giant Yorkshire Pudding (made by a real Yorkshireman). Baked to perfection in an 8 inch tin, these are HUGE!

Our roasts will be packed with Duck Fat Roasted Potatoes (or our normal roasted potatoes with the vegetarian option), Carrot Batons, Broccoli, Red Cabbage with a hint of cinnamon and star anise, Honey and Mustard Parsnips and a jug of Rich Meaty Gravy (the meat juices are not used in the vegetarian gravy).

Smaller portions will be available for the light eaters and the younger generations (but the Yorkshire Pudding remains the same size!).

And if you aren't feeling the Roasty vibe, we will be offering a small selection from our main menu, alongside the Sunday Roast menu, such as Fish Pie, Chicken Tikka Masala or Boeuf Bourguignon.

All of this is served within the warm and welcoming environment of The Jolly Sailor's 500 year old beams.

Booking is recommended.

We take bookings from 12:00 until 14:00 but serve food until 15:00.

Fascinating Fact:

 Originally called Dripping Pudding, the Yorkshire Pudding (as it was renamed by Hannah Glasse in 1737) was originally cooked, in Northern England, over a fire with the meat roasting above it.

The fats and juices from the meat would drip into the pudding and provide the flavour and colour.

 Traditionally, the word “pudding” referred to homely and rustic desserts that were commonly eaten by the 'lower classes'.

It was served before the main meal with gravy. It was a cheap way to fill up a person before eating the meagre offerings they could muster up from the limited supplies they had in their cupboards.