Derbyshire Sunday Roast: Recreating The George's Roast Pork in Ruby's Kitchen

 

A Rainy Sunday in Derbyshire & Recreating The George’s Sunday Roast at Home

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A wet Sunday noon in England's Derbyshire.Wet, because of a gently pattering rain since morning  , which refused to budge. Returning from the medieval town of Bakewell, we decided to have lunch at Emily Brontë's favourite inn, The George. Lucky me, it was a Sunday, so roast was one of the special dishes on the menu (a special in most restaurants across England). Roast has always been at the top of my favourites list since my childhood days. I remember enjoying stuffed chicken roasts prepared by my granny. So, when I saw Sunday special roast on their menu card, I opted for 'Roast Pork Loin' served with red cabbage, maple-glazed root vegetables, duck fat herb roasted potatoes, cauliflower cheese, Yorkshire pudding and proper gravy.

Back home, I try to recreate any culinary preparation that satiates my taste buds. Enter my companion, my head chef, who prepares it in Ruby's Kitchen. She thoughtfully curates the dish based on what is locally available.  For instance, duck fat can be hard to source or store; so the version here, therefore,adapts the potatoes using ghee or clarified butter, which achieves almost the same deep, rich, glass-like crunch on the outside while keeping the dish accessible for home cooking!

Here is our homage to that memorable rainy afternoon in Hathersage: a complete, step-by-step guide to bringing a classic British Sunday Roast to your own dining table.

The George Hathersage

Roast Pork Loin platter at The George

Tips on preparation for getting a perfect roast: 

• Always bring the meat to room temperature before beginning.
• Preheat oven to 230 degree C
• Rub roast with salt and pepper and place on a rack in the hot oven
• Cook for 15 to 20 minutes and then lower the temperature to 150 degree C
• Baste the meat with glaze ingredients two to three times while roasting 
• Suggested glaze mixtures normally used: 2 tbsp Maple syrup or honey;1 tbsp melted ghee or butter; 1 tsp Wholegrain mustard or Dijon mustard; a dash of soy sauce or Worcestershire sauce

Recipe Card 👇

Hathersage Style Sunday Roast Feast

Ruby's Kitchen Special • Inspired by The George at Hathersage

Prep Time: 30 mins | Cook Time: 1 hr 15 mins | Servings: 4–6 | Style: Sunday Roast

1. The Roast & Basting Glaze

• 1.2 kg Pork Loin or Chicken Leg Quarters
• 3 tbsp Softened butter or ghee + 1 tbsp Olive oil
• 4 cloves Garlic (minced), fresh rosemary, thyme, salt & black pepper, brown sugar, wine vinegar
• Caramelising Basting Glaze: 2 tbsp Maple syrup/honey, 1 tbsp melted ghee, 1 tsp mustard
• Pan Bed: 1 onion (thickly sliced) & 1 cup chicken/vegetable stock

2. Complete Hathersage Sides & Bread Alternatives

• Ghee-Crisped Herb Potatoes: Parboiled potatoes tossed in hot ghee with herbs; roasted at 210°C until glass-crisp.
• Maple Glazed Root Veggies: Carrots and parsnips tossed with maple syrup, olive oil, salt, and pepper.
• Rich Cauliflower Cheese: Cauliflower florets baked in a creamy cheddar-mustard sauce until bubbling.
• Spiced Braised Red Cabbage: Shredded cabbage slow-simmered with red wine vinegar, butter, and cinnamon.
• Bread Choice: Traditional Yorkshire Puddings OR soft buttered Bakery Pav / soft garlic naan or kulcha/ flaky paratha to mop up the gravy.
• Proper Pan Gravy: Rich pan drippings combined with a butter-flour roux and stock, whisked until glossy.

3. Cooking & Basting Instructions

1. Season & Roast: Rub herb butter over the meat. Arrange on onion slices and stock in a tray. Roast at 200°C (400°F).
2. Glaze & Baste: Mix maple syrup, melted ghee, and mustard. 10 minutes before the roast is done, brush generously with the glaze. Remove from oven, brush once more with pan drippings and remaining glaze, tent with foil, and rest for 15 minutes.
3. Roast Sides: Parboil potatoes, rough up edges, and roast in hot ghee with herbs alongside maple-coated root veggies at 210°C until golden. Bake cauliflower cheese until bubbling.
4. Serve: Make proper gravy from pan juices. Serve sliced glazed roast with crispy ghee potatoes, veggies, cabbage, and warm buttered pav or Yorkshire puddings!

Crafted for Ruby's Kitchen • Bringing the Peak District Roast to Your Table!