Roast

Roast is a busy and popular restaurant and bar restaurant drawing on the best of Britain's seasonal produce and cooking traditions set in a landmark building in London's Borough Market.

The 120-seat restaurant has been constructed on the site of Britain's oldest surviving food market, just by London Bridge.

The building has been given a stunning frontage in the form of the portico of the old Covent Garden flower market with the first floor restaurant offering diners views onto the market on one side and over into St Paul's Cathedral on the other.

Central to the menu offering at Roast is a large spit oven in which free range chickens, suckling pigs, birds and ribs of beef are among the rotating roasted offerings each day.
Head Cook is Lawrence Keogh, previously of The Avenue and The Goring. General Manager is Sergei Gubars.

The menu reflects the breadth and depth of British cooking from pies and puddings through to a wide display of seafood, lighter grills and salads. Foragers bring us wild leaves, herbs and vegetables which appear in many of our dishes. Menus change regularly to make the most of market availability but dishes likely to make regular appearances include Grilled Red Mullet with Gentleman’s Relish, Boiled Herdwick Mutton with Caper Sauce and Rhubarb and Apple Crumble with Custard.

Every Monday Roast offers a special rare and native breed menu.

The restaurant is open for breakfast from Monday to Saturday with offerings ranging from the mighty Full Borough through to Boiled Eggs with Marmite Soldiers and Mulled Fruits with Neal's Yard Yoghurt.

Our extensive wine list celebrates the many advances made by English vineyards in recent years and also features organic wines.

Our bar team has put together a cocktail list using British seasonal produce as well as specially chosen spirits. Look out for Jammy James - Gosling's gold rum with rhubarb and ginger jam with apple and rhubarb juice; or the Damson Flip – house made, spiced damson infused Tanqueray gin shaken with fresh lime juice and sugar; or the Orchard Spice – Talisker 10 year old single malt whisky, quince liqueur, pear and a pinch of black pepper.

We also have a range of special British beers including Hogs Back T.E.A., Samuel Smith's Taddy Porter and Harviestoun’s Schiehallion lager.
Our juices are organic, hand selected and farm pressed.

www.roast-restaurant.com