Sunday Roast Lunch in Looe, Cornwall

I thought I’d take two minutes to tell you why we think our Sunday lunch at Polraen is so special and such fantastic value for money at only £8.95 per person.

The Main Course

The key hallmarks of our Sunday roast are that we use only Cornish reared meat from a local butcher – full ribs of beef, shoulder or leg of pork and only free range chickens. The lovely root vegetables – carrots, parsnips, swede, potatoes, cabbage or sprouts are sourced locally, usually from the farm shop and all hand peeled and prepared at Polraen. Martin’s roast potatoes are Maris Piper from a local farm and we part boil to get them nice and fluffy, using either goose fat or beef dripping to get the flavour – wondefully crisp and golden brown. We use minimal salt in our cooking but our rich gravy is  flavoured with a liberal dose of Marsala wine.

The Welcome

We welcome folks into Polraen with the chance to get a drink in the bar before being taken to your table.  And on cold winter days, what a sight to see a lovely blazing real fire!! Then with the help of our waitresses, Ruby, Amelia, Emma and Lucy, supported in the kitchen by Lydia and Antoine, we aim to ensure that our guests enjoy a lovely meal in a warm and friendly atmosphere, served in the conservatory overlooking the garden. It is not a carvery. It is not a preplated meal. Your meal, with separate vegetable dishes, will be served individually to your table so you can help yourself to as much or little as you choose. We are happy to make alternative gravy for celiacs and will endeavour to satisfy special dietary requirements with advance notice. Although we serve only a Sunday Roast dinner, we are happy to prepare a vegetarian meal if ordered in advance.

The Puddings

And then of course there are the puddings from £4.95. Wonderful home made yummy puddings!! In the crumbles, we use apples from Polraen’s award winning garden – we’ve had the best crop ever this year from our two apple trees. And the lovely wholemeal and porridge oat topping is courtesy of a Delia Smith recipe. Pavlovas – for which we have gained quite a reputation over the years – are usually strawberry and kiwi fruit but sometimes I ring the changes with a fresh pineapple. Martin takes the credit for all the main course but I am queen of the pavlovas! But I must thank the lady who used to own Polraen Country House for sharing her secrets with me. Then of course Bread and Butter Pudding! Over the 12 years we have been at Polraen, we have got to know that certain of our puddings are so popular that we can’t take them off the menu. So I make no apology for promising that Martin’s brioche bread and butter pudding will be back each Sunday – flavoured either with Grand Marnier/Cointreau or Whiskey and Ginger Marmalade.

Hope I’ve tempted you!!   When word gets round that we’ve started serving Sunday roasts, we can get well booked up in advance so always best to ring and book a table if you can on 01503 263956 but we’ll always try to squeeze you in on the day.

The aroma of apples and plums simmering in the kitchen is currently filling the house as we prepare for our first Sunday lunch of the 2013 winter season – November 10th.  So hope you can join us one of these Sundays!

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