Roast Beef " We trim the meat , remove any sinew and the chain , which is a bit gristly , take some of the fat off the back of the sirloin , and then sear it off in a hot roasting tray . Then we roast it in the oven , normally taking it up to 40 degrees which will keep it nice and pink . You can only do that with whole pieces of meat , though . That ’ s very important . If it ’ s a bone and roll piece , you must take it higher , cooked fully ."
Roast Potatoes " We always use Maris Piper because they crisp up nicely . We roast them in duck fat . We blanch them first and warm the trays with the duck fat in , drain all the water off to get them nice and dry then roll them in the duck fat , salt and pepper , and cook them at about 180 °."
Gravy
" We make a veal stock using veal or beef bones , normally shin bones for the gelatine . We make a stock over two days , and pass the stock off to remove all the bone . Then we reduce it by about two thirds . The gelatine in the meat will thicken and give it a nice body . If you want , you can add red wine or a little bit of butter in there . If I were doing that at home , I ’ d have the sauce nice and hot , remove the meat from the tray and drain off all the oil , and I would put that sauce into the roasting tray and shake it around to get all the sediments and flavour into the sauce . Let it come back to the boil and strain it ."
Roast Pork and Chicken
" We do roast loin of pork – rub it with salt and roast it in a hot oven at about 200 degrees . That will give you a nice crisp crackling . We also do roast chicken with bread sauce and a sage and onion stuffing . We get our chickens from Creedy Carver in Devon . They ’ re free-range and fabulous . We ’ ve been working with them for over 30 years ."
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Chewton Glen ' s roasts come on this magnificent silver trolley and are carved at your table by a chef www . menu-dorset . co . uk