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Three Pools Sunday Roast: Farm to Fork Triumph

After years of anticipation, our Three Pools Sunday Roast has finally come to life! The first instalment of the Sunday Roast series serves as a showcase for our farm-raised pork, sheep, and beef. What better way to share our produce than on the very farm where our animals have been nurtured?


In this edition, we proudly presented our pork and hogget, both originating from our own bred livestock. Our Large Blacks, a rare native breed of pigs, have been thriving on our farm for the past three years. Their integration into our agricultural system has been beneficial for the entire farm, and the taste is exceptional. The pork was slow-cooked in a water bath for 24 hours, ensuring irresistibly succulent meat with the perfectly crispy crackling. Additionally, our pork took centre stage in the creation of our Three Pools sausage rolls.


Moving on to our Badger Faced Sheep, a Welsh heritage breed, we showcased the hogget—a sheep aged between 1 and 3 years. Having raised sheep on our farm since 2017, we've perfected various cooking techniques. For the roast, we slow-braised the hogget shoulder in a blend of onions and stock for 5 hours at 150 degrees, revealing the exceptional tenderness of this cut.


The cauliflower cheese stole the spotlight with its raving reviews. Our secret? Finishing the cauliflower with toasted panko breadcrumbs and cripsy onion, adding a delightful crunch that beautifully complemented the rich, creamy cheese sauce.


The success of the roast exceeded our expectations, with a complete sell-out. Due to popular demand, we're excited to announce that the Three Pools Sunday Roast will return regularly later this year, running from October until April.




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