During December we serve up over 20,000 roasties at our Christmas parties! Our chef Barrie has perfected the perfect spud - here’s how to recreate them for your Christmas dinner.
- Albert Bartlett potatoes
- Bay Leaves
- Salt & Pepper
- Roasting Fat
Peel the potatoes, cut in half and blanch in well-seasoned water by bringing to simmer from cold.
Add a sprig of thyme, bay leaf & a couple of garlic cloves, simmer for 5 minutes & then drain in a colander; allow to cool.
Pour plenty of very hot fat (from the meat you are roasting) in a heavy roasting tray - big enough that the potatoes only form one layer. Place in a very hot oven for 5 minutes for the fat to come back up to temp, then turn the potatoes, add some rough cut onion, crushed garlic cloves, a sprig of fresh thyme, bay leaf and roast on a high heat until crisp.
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