YouTuber Harrison Webb decided to put two Sunday roast carvery meals to the test to see if you really do get what you pay for, and was left blown away by the differences
The Sunday roast is a staple of British cuisine. It turns any dinner into a special event while being simple enough for almost anyone to whip up.
But there’s also the unique joy of piling your plate high at a carvery. YouTuber Harrison Webb set out on a quest with a twist; he aimed to determine if there’s a discernible gap between a no-frills Toby Carvery meal costing a mere £6, and an opulent £165 feast.
Harrison identified specific nuances and trade-offs within each option to consider, tips that ardent carvery fans might want to think about before making their next reservation. The vast Toby Carvery chain stretches across the UK, boasting close to 160 restaurants from Aberdeen down to Plymouth, establishing itself as a nationwide favourite.
Harrison took advantage of a promotional deal that offered up a hearty Sunday roast for just £6. Opting for the economical route certainly didn’t mean skimping on quantity, as Harrison remarked: “I’ve loaded the plate it’s practically falling off…I managed to get turkey and gammon, and the Yorkshire is about half the size of the plate.”
Toby Carvery, self-described as the “home of the roast”, received a mixed review from Harrison.
Though he praised the meats and the gravy, Harrison felt let down by side dishes such as the cauliflower cheese and was puzzled by the “very American” touch of mac and cheese.
However, the roast potatoes were a particular disappointment – lacking that essential crispy texture.
Yet, this tale of two dinners took a turn for the luxurious at London’s The Ned, where a premium £165 carvery experience awaited. Set amid the historic grandeur that is The Ned, once the Midland Bank headquarters, guests can enjoy an extensive selection of dishes, including oysters, avocado roast, and devilled eggs.
Patrons are serenaded by live jazz tunes with the bonus of unlimited Champagne refills.
The quality of the Sunday Roast here was flawless, he said. Crispy roast potatoes and mouthwatering meats won Harrison’s approval.
He was especially enamoured with the pork and beef, declaring, “They really know how to cook a bit of pork and a bit of beef here,” The pigs in blankets also made a considerable impression – “chunky” and festive enough to get him “excited for Christmas”.
And finally, the moment of redemption for the initial flop: the cauliflower cheese at The Ned, which Harrison proclaimed vastly superior to its Toby Carvery counterpart, describing the latter disparagingly as “trash”.
Still, there was a catch – diners had just two hours to enjoy the seemingly endless spread, and time flew by.
That’s why Harrison shared a valuable nugget of advice on how to make the most out of a carvery trip, stressing it’s not just about what you pile onto your plate but also savvy time management.
He specifies: “We should have spent longer on the dessert section, If you come here make sure you allow 30 minutes just for desserts.”
He marvelled at the variety, saying: “The selection is absurd – there’s everything. Brownies., cookies, cakes, cheesecake, Eton Mess, cheeses, grapes, the lot! “.
