What do top chefs enjoy and recommend for Sunday lunch? Alan Jones, Tristan Welch, Bruce Wilson and Mickael Weiss let The Artful Diner know how they do it and share some brilliant tips…

Alan Jones at Almeida

What do you enjoy eating for Sunday lunch? “It has to be roast, usually pork belly.” 

Your Sunday menu ranges from grilled mackerel to traditional roast meats – what is your favourite dish and why? “Spiced butternut squash velouté. It’s simple but packed with luxury and flavour, and at this time of year it gives you a lovely warm glow inside.”

Do you have a vegetarian alternative to the traditional roast? “We serve wild mushroom and truffle risotto with shaved parmesan and pea shoots. It’s a real luxury and very tasty, plus it’s not too heavy but you feel that you have had a treat. Sunday is the day you should treat yourself.” 

See Alan’s recipe for perfect roast potatoes.

Mickael Weiss at Coq d’Argent

What makes up a typical Sunday lunch at Coq d’Argent? “Classic dishes such as smoked salmon, roast rib of beef and chocolate fondant.”

What was Sunday lunch like at home in France? “I always loved Sunday lunch as it was a time when the all family was together. I remember the summertime especially, as we would collect fresh vegetables from the garden with my mum and have a plate of crudités (grated carrots with strong mustard dressing, tomato and basil, fresh lettuce etc). We would also have a bit of charcuterie from the pig we had prepared before the winter, then a lovely roast with roasted potatoes and overcooked French beans in garlic and parsley. I would make a strawberry sponge or a tart and lunch would last three hours minimum.”

Do you have any vegetarian suggestions for Sunday lunch? “Something like a spinach, caramelised red onion and camembert tart with honey and mustard-glazed parsnips.”

Bruce Wilson at Paternoster Chop House

What do you enjoy eating for Sunday lunch? “We often eat roast chicken, because it’s very versatile and goes a long way – you can use the carcass for soup. For me, though, it's all about the company, being around a table sharing, talking and enjoying the meal together. This is how it is on Sunday lunches here in Paternoster.”

What is your light alternative to the traditional roast? It doesn’t have to be heavy and meaty. You could do a whole sea bass roasted with lemon thyme, fennel and dry vermouth – a lovely dish to share with others.”

What is a typical Sunday lunch at Paternoster? “Something to share – roast beef and pork or roast chicken served to the table whole and carved. We do apple pie with custard. We welcome families and tables of ten or more.”

Bruce’s tips for roast chicken (see picture, above): For a 1.5kg chicken (as per the picture), take the chicken out of the fridge about an hour before you intend to cook it, add herbs, thyme, season well and layer on top some fat in the form of streaky bacon or butter, if you prefer. Cover it in tin foil and place in the oven at 140ºC for 30-40 minutes, effectively steaming the chicken. Now, take off the foil, turn the oven up to 200ºC and roast for 20 minutes. Most importantly, leave the chicken, covered in foil, to rest for half an hour before carving.

Further information:

Coq d’Argent, Launceston Place, Paternoster Chop House and Almeida open every week for Sunday lunch. Click on the links in the text to find out more.