On loan from the Brits, perfected by the “Saffas”

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On loan from the Brits, perfected by the “Saffas”

Zuurberg-logoChef John Besh once said of a carvery,
“The tradition of a Sunday feast
accomplishes more than   just feeding us, it nurtures us.”



Just like gran used to make it

This is one statement we can wholeheartedly agree with, seeing as Zuurberg Mountain Village’s Sunday Roast is somewhat legendary, if we do say so ourselves. Guests make their way from afar to celebrate the culmination of this delicious gourmet experience. A guest once rightly commented (after lunch, of course) that Zuurberg is the place where golden starch, tender meat and succulent greens come together.Zuurberg_Sunday_Roast

Why Henry, you old rascal

We decided to take it upon ourselves to investigate how this traditional gastronomical institution came to pass and why it has remained relevant and stood the ultimate test of time. It is widely believed that the English people’s love of beef began during the reign of King Henry the VII in 1485. His Yeomen Warders – the royal guard – would dine on fresh roasted beef every Sunday after church, and this became such a ritual that the guards were affectionately referred to as “beefeaters”.

After church, we eat

Throughout the Industrial Age, almost every household would pop a roast on before heading to church on a Sunday. It had become an all-inclusive act with a kind of religious and social importance to it. No doubt in those times this was the best meal anybody had all week (which may explain why they ate it over and again as leftovers in stews, pies and as cold cuts), and why the Sunday roast became such an important part of the week.

Family feasting festively

Zuurberg Mountain Village aspires to good honest family values and our offering remains intrinsically family-centered. This surely contributes to the fact that our Sunday carvery is deemed so popular. In both instances the values are sincere, the experience noteworthy and the encounter treasured.