THREE DAYS. ONE GLORIOUS GRAVY. 🤎
There are no shortcuts to really good gravy.
Ours begins with pork bones, gently bubbling away for 24 hours, surrounded by onions, carrots, garlic, parsley stalks, rosemary and thyme — slowly giving up every last drop of their deep, savoury goodness…..
Then comes the next stage…..
Chicken bones are added, bringing another layer of richness to the stock, while onions and mushrooms are cooked down until soft, dark and intensely savoury…..
Red wine….more rosemary and thyme….all slowly reduced until glossy, concentrated and deeply flavoured…..
A beautiful stock, reduced, and coaxed over three days into the rich, velvety gravy…. generously poured over your Sunday roasts….
This is what happens behind the kitchen door at The Great Western….We cure, brine, marinate, roast, reduce, bake and make from scratch…. Our sauces, puddings, accompaniments and stocks are created with skill, patience and a real love of good food.
Three days for the gravy….. And absolutely worth every minute. 🤎
Book your Sunday table:
thegreatwestern.pub
01926 422422
