There is something about enjoying a sumptuous Sunday roast in December, with that anticipation of Christmas festivities yet to come ,that is beyond special.
Feature by Jean Hill
Believe in Christmas and celebrate with a beautiful feast you can enjoy with family and friends.
It was the day after whirlwinds and scary storms that kept everyone indoors. The world was abroad again and we were making slow progress down the Strand on our way to Greenbank Park.
We could feel the cosy, warm, welcoming pull of The Watering Can. It is a glorious vision with garlands of foliage and Xmas baubles, strung from the ceiling. The restaurant itself is a marvellous invention; part exotic potting shed, part never-ending elegant conservatory. It lives within a vibrant park: surrounded by beautiful plants, that somehow edge their way, beautifully, inside the restaurant. It makes you feel thankful to be alive. Warm and cosy, we were ready to enjoy ourselves.
The menu is an artistic and culinary masterpiece. The menu itself is a work of art: check it out online (intricate, beautiful flower border). There is a certain precision in the provenance of ingredients, particularly how meat is sourced. The beef is salt-aged Hereford rump. The turkey is Norfolk Black, free range: and the pork is rare breed porchetta.
You could start with: ‘picky bits’. I know, such a technical term for Plattsville bread, olives and croquettes. Starters follow with: black pudding and Scotch egg; king prawns with tomato, garlic and chilli and other delights.
On to the mains: the salt aged rump of beef; Norfolk Black, free range turkey, porchetta with Cumberland sausage stuffing, apple sauce and Yorkshire pudding. The roasts came with all the trimmings: maple glazed carrots, roast potatoes, Yorkshire pudding, selected vegetables and either meat or vegetable based gravy. The truffle cauliflower cheese was an additional item and totally moreish. For vegetarians there is wild mushroom and nut roast with butterbeans, hazelnut, chestnut and cranberrty. The Yorkshire puddings were epic and yet had great flavour. The gravy was substantial, rich texture and came in its own gravy boat.
On to desserts. All this and puddings too. I chose Baileys tiramisu that is fortified with Marsala with vanilla mascarpone and dark chocolate. Works for me: tiramisu drenched in a suble alcoholic haze/glaze. The sticky toffee pudding, a dark, rich slab of comfort food came with a lovely salted caramel sauce: perfect match.
We loved our festive lunch. The staff were really friendly and really efficient. I will be making the cauliflower cheese with truffle and Parmesan (smooth and ever so slightly spicy). Turns out that our editor does like cauliflower if it is cooked this way. Listen and learn.
Festive Sunday lunch comes totally recommended.
https://www.thewateringcanliverpool.com
From the archives: The Watering Can’s Festive Sunday Lunch Has Landed.
