The Sunday Roast Redefined
Time-honoured tradition, seasonal ingredients, and a touch of the Green Dragon magic.
There’s something deeply comforting about a Sunday roast. The slow pace, the warmth of the kitchen, the laughter of friends and family over a hearty meal – it’s one of the great British rituals. And here at The Green Dragon, we like to think we do it justice – with a few special touches of our own.
Nestled in the heart of Herefordshire’s lush countryside, our kitchen celebrates the best of what the Wye and Frome Valleys have to offer. Our Sunday roast is no exception. Each week, we bring together carefully sourced, seasonal ingredients and timeless cooking techniques to create a feast worth gathering for.
From Farm to Fire
We start with the stars of the show: our meats. Whether it’s Hereford beef, free-range chicken, or succulent pork belly, every joint is selected from trusted local farmers who share our passion for quality and sustainability. We slow-roast our meats until tender, basting them in their own juices and layering in flavour with herbs picked fresh from our garden.
For vegetarians and vegans, our nut roast – packed with lentils, root veg, toasted seeds, and earthy mushrooms – is every bit as rich and satisfying. Served with a vegan red wine jus and all the trimmings, it holds its own at the centre of the table.
All the Trimmings (and Then Some)
We don’t cut corners on the sides. Think crispy-on-the-outside, fluffy-on-the-inside roast potatoes, parsnips roasted with honey and thyme, buttered seasonal greens, and vibrant glazed carrots. Our Yorkshire puddings rise tall and proud, golden and airy, the perfect vessel for soaking up our house-made gravy – lovingly simmered with roasted bones, wine, and garden herbs for over 12 hours.
Gluten-free options? Of course. Dairy-free? Absolutely. Our team is happy to accommodate dietary needs without sacrificing flavour or satisfaction.
The Sunday Slowdown
There’s no rush on Sundays at The Green Dragon. We invite you to linger a while. Start with a pint of local ale or a Bloody Mary by the fire, and finish with one of our seasonal puddings – perhaps a rhubarb crumble with custard, or a sticky toffee pudding with clotted cream ice cream.
Better still, make it a proper escape. Book a night in one of our countryside rooms, enjoy a stroll through the local lanes, and let Sunday become part of your weekend retreat.
Bookings are highly recommended – Sunday is one of our busiest days of the week.
We look forward to welcoming you, carving up something delicious, and raising a glass to the simple joys of great food, good company, and the rhythm of the seasons.
Eat well. Drink deeply. Stay a while.
– The Green Dragon Team
