There are few British rituals as deeply ingrained as the Sunday roast. As a meal that has survived centuries of change, outlasted fads and fleeting dining trends, the roast remains one of the country’s most comforting constants. It began as a post-church gathering, a chance for families to share the week’s best cut of meat. Today it still carries that same sense of occasion, serving as a pause before Monday begins again.
According to recent research from the AHDB, nearly two-thirds of Britons still sit down to a roast on Sundays, whether at home or out, and the number of people choosing to eat theirs in restaurants has risen steadily since 2020. It’s become as much a social ritual as a meal, the kind of thing people now book tables for days in advance, especially in London, where kitchens compete to perfect the art of the roast.
Yet, in Mayfair, the tradition takes on a different hue. Here, it’s about refinement rather than reinvention, the perfect marriage of crisp Yorkshire puddings, deeply roasted meats and polished service. Within its glossy pubs and hushed dining rooms, chefs aren’t rewriting the rulebook, they’re quietly elevating the familiar.
Here are five Mayfair kitchens proving there’s still art in the Sunday roast.
Maze Grill Mayfair
Gordon Ramsay’s Maze Grill sits on Grosvenor Square, its polished oak and soft light feeling closer to a private dining club than a neighbourhood steakhouse, yet Sundays here are firmly about comfort.
The Sunday Set Menu, which is part of Ramsay’s “Roast Revolution”, brings together classic British comfort and elegant dining, offering two or three courses to suit the occasion. Starters include a velvety Celeriac Velouté with pickled walnuts, crisp Buffalo Fried Chicken with spicy ranch dressing and Gambas Pil Pil with chilli, garlic, grilled sourdough and lemon. The highlight, however, is the traditional Sunday roast, which is a feast of Yorkshire pudding, perfectly crisp roast potatoes, crushed root vegetables, hispi cabbage and rich roast gravy. Guests can choose between Dry-Aged Rare Breed Roast Beef with horseradish cream or Roast Cornfed Chicken with classic bread sauce, each carved and served with care.
The Audley Public House
At the corner of Mount Street, The Audley Public House has been given a new lease of life by Artfarm, which is the team behind Hauser & Wirth. The pub is home to stunning hand-painted ceiling art by the celebrated Phyllida Barlow and, true to the Artfarm ethos, design and striking artwork are woven throughout the space, while the food has become a central reason for its widespread acclaim.
On Sundays, diners can savour an exceptional selection of roasts, available until 5 pm. Choices include braised Durslade Farm lamb shoulder for two, half a Devonshire chicken with bread sauce and stuffing, roast sirloin of beef with horseradish cream or succulent roast pork belly with apple sauce and pork stuffing. Each dish is accompanied by roast potatoes, Yorkshire pudding, leek and cauliflower cheese and a seasonal selection of greens.
The Guinea Grill
Tucked away on Bruton Place, The Guinea Grill is one of London’s oldest steakhouses, serving prime cuts since the 1950s, and the Sunday roast remains its masterpiece.
Dating back to 1742, The Guinea Grill stands as one of London’s most celebrated pubs. In the 1950s, it earned the distinction of being the city’s first steakhouse, originally catering to Americans living in post-war London, a beginning that sparked a long-standing love affair with beef. Its dedication to quality has not gone unnoticed: last year, it was named among the Top 100 steak restaurants worldwide.
Throughout the week, diners flock to enjoy prime steaks, hearty pies and classic British fare. On Sundays, attention turns to traditional roasts, including the signature Roast Fore Rib of Godfrey’s Grass-Fed Dry-Aged Beef with horseradish sauce and Yorkshire pudding, alongside succulent pork belly and sirloin joint, all accompanied by roast potatoes and seasonal vegetables. Jay Rayner, one of Britain’s most respected food critics, has called the Guinea Grill his favourite spot for a roast dinner, which is a glowing endorsement that evidences its reputation.
The Barley Mow
The Barley Mow, perched neatly on Duke Street, feels like a nod to the past but is firmly built for the present. Reopened by Cubitt House, it’s a pub that manages to feel both elegant and relaxed.
Sunday is its best day and the roast menu showcases a celebration of classic British flavours, each dish crafted with care. Highlights include Haggis and Rosemary Stuffed Lamb Breast, Pork Belly with Weston’s Cider and Apple Mustard Sauce and Mustard-Cured Angus Beef Rump with horseradish. Roast Chicken with Sage and Truffle Bread Sauce also brings a timeless comfort, while the Woodland Mushroom and Autumn Truffle Croustade lands a high note as a vegetarian option.
For gatherings of four or more, roasts are served family-style — a convivial feast to be savoured together. Every plate arrives with Yorkshire pudding, golden roast potatoes, rich Madeira gravy, seasonal greens and heritage carrots.
The Connaught Grill
Tucked within one of London’s grandest hotels, The Connaught Grill approaches the Sunday roast with the seriousness of a ceremony. As the seasons turn, The Connaught Grill retains its timeless appeal, continuing to serve one of Mayfair’s most distinguished Sunday lunches.
Guests can tuck into Hereford beef or organic chicken, carved at the table from the restaurant’s original silver trolley and presented with all the proper trimmings. The menu champions the best of British comfort cooking, with seasonal dishes and the freshest catch of the day, while the wild seabass en croûte, which is encased in golden pastry and carved tableside, offers a touch of old-school Connaught theatre.
In a world where dining trends come and go, the Sunday roast remains a reassuring constant, a meal that still manages to bring people together in the same spirit it did generations ago. In Mayfair, that ritual has simply evolved: the ingredients are finer, the presentation more polished. It’s proof that in London’s most refined neighbourhoods, this tradition still has pride of place at the table.
