Wood fired, homegrown and made for sharing, Sunday roasts are back at BANK

Sunday roast season has returned to BANK in Bristol, with homegrown vegetables now featuring on the grill, alongside meat sourced within a 30-mile radius. Having been named in the Top 10 of the UK’s best Sunday Roasts by @RateGoodRoasts earlier this year, the Totterdown-based neighbourhood restaurant has also extended its Sunday hours due to popular demand. Sunday roasts are now served from 12pm - 7pm, reducing waitlists for a table.

Head chef and co-owner, Jack Briggs-Horan’s new Sunday menu offers a choice of roasts and sharing roasts, all accompanied by produce harvested from the restaurant’s own veg plot. Roast options include Middle White Pork Belly, Black Garlic & Miso; Smoked Celeriac & Wild Garlic Crumb; Salt Marsh Lamb Shoulder & Green Harissa; and Smoked Short Rib & Wasabi Mustard, with Sharing Roasts featuring a Whole Butter Roasted Chicken with Crispy Sage & Shallot; and a 20oz Hereford Cross Sirloin with Braised Beef Shin & Shallot.

Joints, veg and trimmings all go over the flames, bringing fire grilled flavour to the Sunday centrepiece. The menu is completed by a selection of Snacks and Desserts for those longer, lazy lunches. Little roasts are available for children, and for bigger people, the Sunday aperitif list includes a BANK Boulevardier and a Jalapeno Aquavit Bloody Mary.

BANK’s Sunday roast menu is available every Sunday from 12pm - 7pm. With extended hours from autumn onwards, BANK is also open from Tuesday to Thursday 6pm - 10pm, and Friday & Saturday from 12pm to 10pm. Diners can book via www.bankbristol.com.