This is the place to keep up to date with news of special events, culinary innovations and new arrivals among our herds of deer.
Celebrate The Best of British with The Grazing Rooms Sunday Roast
The Sunday roast is a great British tradition that started several hundred years ago and is now part of the national identity. While various interpretations of a Sunday roast are increasingly enjoyed throughout the week in kitchens across the country, there is little that can beat the experience of a professionally created roast enjoyed with family and friends in a glorious venue.
The Sunday roast was first noted during the reign of King Henry VII in 1485. Even the royal bodyguards, The Yeomen of the Guard, earnt their nickname of “Beefeaters” during the 15th century because of their love of eating roast beef.
Recommended cooking methods for the traditional meat based roast have varied considerably over the centuries with William Kitchiner, author of “Apicius Redivivus: Or, The Cook’s Oracle” stating in 1871 that “the noble sirloin of above fifteen pounds” should be roast before the fire for four hours.
Today’s diners are looking for something a little more sophisticated and varied. Whether a vegan interpretation, for example The Grazing Rooms vegan Beetroot Wellington, or more traditional meats expertly cooked and partnered with locally sourced delicately flavoured vegetables and, of course, a Yorkshire pudding! Historically, the Yorkshire pudding was served as a starter dish with plenty of gravy, in the hope that diners appetites would be somewhat sated and they would eat less of the main course!
In The Grazing Rooms, we have something for everyone for Sunday lunch. Whether you prefer a traditional meat based roast, a vegan or vegetarian alternative, or market fish “fresh from the boat”, diners can come together and leave the Sunday cooking to our expert chefs. The challenge is to leave space for one of our delicious desserts!
The Grazing Rooms is open for Sunday lunch from 12pm to 4.30pm, and Wednesday to Saturday from 9am to 5pm. On Mondays and Tuesdays, a wide range of drinks, cakes & cold snacks will be available from 9am – 5pm as well as delicious take away food available from our Deli.
At Sky Park Farm we really love bees and honey! May is a busy time for beekeepers across the country. Our beekeeper, David, is nurturing 14 new hives in our new apiary situated beyond the Farm Experience car park. The […]
Calving season is nearly upon us! Our red, white and sika deer hinds will soon be giving birth to their calves, with their calving season starting early May and ending in June. Deer hinds have a 7.5 month (232 days) […]
Sky Park Farm is one of the South’s best new venues with the finest Butcher, Delicatessen, Farm Shop and The Grazing Rooms restaurant. With a strong reputation for premium quality produce, excellent service and a memorable experience. We’re recruiting for […]