Nothing says quintessentially British quite like a traditional Sunday roast – we’re famous for it across the globe. Roasting meat became popular during the Tudor era and gave rise to the moniker ‘beefeater’, used since to describe a Yeoman of the Guard, or royal bodyguard. The roast we know and love today was conceptualised in the 19th century as a means of breaking fast after church, when families and communities would take advantage of the bakeries’ Sabbath break and use their ovens to roast meat.
Today, Charlie’s is the place to be for a leisurely Sunday roast with loved ones. Celebrate this time-honoured tradition in the capital’s oldest hotel and the home of the first public dining room, with a two or three-course lunch all served in elegant, welcoming surroundings. Choose from Lake District beef, Herdwick lamb, baked Cornish hake or mixed Brassicas in a warm aged Gouda dressing with smoked almonds, complemented by all the trimmings you’d expect, and finish with a luscious dessert or mouth-watering cheese plate.