Current Sunday Roast availability

[Scout]

I wonder if reservations are needed at Nancy’s ?

[joelle]

I wonder if reservations are needed at Nancy’s ?

If you mean Nany's cafe we have never made a reservation, but you can always book a table via Messenger to be sure

[thecolonel]

I wonder if reservations are needed at Nancy’s ?

If you mean Nany's cafe we have never made a reservation, but you can always book a table via Messenger to be sure

She only has one small table inside now(air con) and 3 outside in the sweltering heat.

So yes I'd say book



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[404cameljockey]

I wouldn't call Nit's roast fantastic but it's OK. The Yorkshire puddings are too "cakey" for me but I can eat them. For a "normal" price Sunday Roast then Nany's is about the best (along with Bistro 88) although the quality at Le Pub and Rafferty's is better if you are willing to pay more. I am not keen on the buffet style serving at Andreas and I have not tried the roast at restaurant 99 or the two Irish restaurants in town for a few years.

It's funny, because I'd favour somewhere that does really stodgy YP. My mums was made in a shallow 12" Pyrex dish, a little risen around the edge and a good third of an inch layer of pudding at the bottom. It's called 'pudding' right?

Perfect cold for tea later, spread with a little jam, or even beef dripping. I'm still around decades later and my cholesterol's fine.

PS - Raffery's gets my vote, apart from the stupid kitchen woman who told me at 11.45 am on a Sunday that they weren't accepting bookings any more, and when I returned at 12.15 the table I needed (yes, needed) was occupied
having been pre-booked. I didn't eat there although the two very nice guys at the table offered for me to join them, but I couldn't do company at that time, no matter how friendly. I haven't been back since actually, I just thought I'd try dining alone to see how it went, but screw it, I'm OK without it.

[Benroon]

Been to Raffertys Sunday Roast several times, always ok, went to Harry's yesterday.

Harrys is better imo. The lamb is UK quality and the mint sauce perfect, not the usual riddled with fat you frequently get here when you ask for lamb.

[HarryVardon]

Gary has always had the best Sunday Roast at the various restaurants he has worked. He has now moved to Sabai Sabai in Soi 102 and once again has the best Sunday Roast in Hua Hin. Just like my mother used to make.

[caller]

Gary has always had the best Sunday Roast at the various restaurants he has worked. He has now moved to Sabai Sabai in Soi 102 and once again has the best Sunday Roast in Hua Hin. Just like my mother used to make.

But compared to what? What are the places you are comparing his roast, to?

Im sure he does a very good roast, I plan to try it myself soon, and I have heard others speak well of it, but just reading this thread suggests others might not agree.

To be honest, just being good is good enough.

[huahin4ever]

What's so special with Sunday roast? I'm used to roast whatever any day of the week so I'm a bit curious what is so special? Or this is purely some British thing?

YNWA

[dtaai-maai]

What's so special with Sunday roast? I'm used to roast whatever any day of the week so I'm a bit curious what is so special? Or this is purely some British thing?

YNWA

My [uninformed] answer would have been that it is indeed basically a 'British thing', probably originating mid 20th century, maybe post WW2, when most families could only afford one decent joint a week, but I took a look in Wiki, which tells a completely different story:

https://en.wikipedia.org/wiki/Sunday_roast

The Sunday roast originated in the British Isles particularly Yorkshire as a meal to be eaten after the church service on Sunday. Eating a large meal following church services is common to most of Europe, but the Sunday roast variant developed unique to the British Isles. On Sundays, all types of meat and dairy produce are allowed to be eaten; this is unlike Fridays, where many Christians of the Roman Catholic, Anglican and Methodist denominations traditionally abstain from eating meats, so ate fish instead.[2][3] Likewise, it is traditional for Anglicans and English Catholics to fast before Sunday services, with a larger meal to break the fast afterwards. These Christian religious rules created several traditional dishes in the United Kingdom.

Only eating fish on Friday resulted in a British tradition of 'fish Fridays' which is still common in fish and chip shops and restaurants across the United Kingdom on Fridays, particularly during Lent.
To mark the end of not being able to eat meat the Sunday roast was created as a mark of celebration.

There are two historical points on the origins of the modern Sunday roast. In the late 1700s, during the industrial revolution in the United Kingdom, families would place a cut of meat into the oven as they got ready for church. They would then add in vegetables such as potatoes, turnips and parsnips before going to church on a Sunday morning. When they returned from the church, the dinner was all but ready. The juices from the meat and vegetables were used to make a stock or gravy to pour on top of the dinner.[4] The second opinion holds that the Sunday roast dates back to medieval times, when the village serfs served the squire for six days a week. Then, on the Sunday, after the morning church service, serfs would assemble in a field and practise their battle techniques and were rewarded with a feast of oxen roasted on a spit.

[HarryVardon]

I have tried all the Sunday Roasts in Hua Hin that I am aware of. For me Gary is the best. I always eat Sunday Roast at the earliest time when I know everything is fresh (usually 12:00). The meat, Yorkshire puddings and roast potatoes are always perfect. He serves it with 6 vegetables including roast pumpkin and cauliflower cheese. On top of this he makes the only genuine apple crumble in Hua Hin (NOT in a pie). My mother always used to serve Sunday lunch at exactly the same time every week. The whole family (except my mother) used to sit and listen to a comedy program on the radio (Clitheroe Kid, Round the Horn, Navy Lark, etc.) then, just as Family Favourites started, we would sit down for lunch. Even now, whenever I hear Ella singing "With a Song in my Heart" (the theme tune for Family Favourites), my mouth still waters. I, like so many others, will always compare a Sunday Roast to the one made by my mother. Gary comes very close to that.

[Dannie Boy]

Sounds like a good recommendation!!

As for Sunday Roasts, the origins clearly pre-date even the oldest of the Forum members, but almost without exception, the Brits on here would have grown up in a household where mum (not dad) would have cooked the Sunday Roast with all the trimmings. Back in those days, Yorkshire Puddings we’re almost exclusively the reserve to have with roast beef - leftover beef and lamb were often turned into cottage/shepherds pie on a Monday, or cold meat with mash, chips or often with “bubble and squeak”. Also, there was never (that I’m aware of), meat served rare and pink in the middle - it was cooked within a degree of cremation temperature!! And don’t forget the fat and meat juices that were put in the fridge (assuming you had one) for bread and dripping later in the week.

[Big Boy]

On top of this he makes the only genuine apple crumble in Hua Hin (NOT in a pie).

Slightly off topic, but I suppose it is part of a good Sunday Lunch. I've had what I thought were good Apple Crumbles in Hua Hin, but have never been to Gary's place for food. My question to you is what constitutes a 'genuine apple crumble' please?

[HHTel]

From memory, the crumble is made up of flour, sugar and butter. Baked atop the apples forms a crumbly crust.

[Big Boy]

Yes, I know how it's made, but what I'm interested in is what sets Gary's crumble ahead of the rest? What is the element that sets aside as the only GENUINE crumble in Hua Hin?

[huahin4ever]

What's so special with Sunday roast? I'm used to roast whatever any day of the week so I'm a bit curious what is so special? Or this is purely some British thing?

YNWA

My [uninformed] answer would have been that it is indeed basically a 'British thing', probably originating mid 20th century, maybe post WW2, when most families could only afford one decent joint a week, but I took a look in Wiki, which tells a completely different story:

https://en.wikipedia.org/wiki/Sunday_roast

The Sunday roast originated in the British Isles particularly Yorkshire as a meal to be eaten after the church service on Sunday. Eating a large meal following church services is common to most of Europe, but the Sunday roast variant developed unique to the British Isles. On Sundays, all types of meat and dairy produce are allowed to be eaten; this is unlike Fridays, where many Christians of the Roman Catholic, Anglican and Methodist denominations traditionally abstain from eating meats, so ate fish instead.[2][3] Likewise, it is traditional for Anglicans and English Catholics to fast before Sunday services, with a larger meal to break the fast afterwards. These Christian religious rules created several traditional dishes in the United Kingdom.

Only eating fish on Friday resulted in a British tradition of 'fish Fridays' which is still common in fish and chip shops and restaurants across the United Kingdom on Fridays, particularly during Lent.
To mark the end of not being able to eat meat the Sunday roast was created as a mark of celebration.

There are two historical points on the origins of the modern Sunday roast. In the late 1700s, during the industrial revolution in the United Kingdom, families would place a cut of meat into the oven as they got ready for church. They would then add in vegetables such as potatoes, turnips and parsnips before going to church on a Sunday morning. When they returned from the church, the dinner was all but ready. The juices from the meat and vegetables were used to make a stock or gravy to pour on top of the dinner.[4] The second opinion holds that the Sunday roast dates back to medieval times, when the village serfs served the squire for six days a week. Then, on the Sunday, after the morning church service, serfs would assemble in a field and practise their battle techniques and were rewarded with a feast of oxen roasted on a spit.

Thanks! That explains a lot

YNWA