Sunday roasts, served every week using top local meats and fish from St Leonards / Hastings

Our roasts are served from every Sunday, with sittings from 12-4pm.

We use the highest quality local meats, sourced from organic farms. Cuts can vary, but you’ll usually find the option of rare roast beef from Montague Farm in Pevensey, perhaps alongside slow-roast Salt Marsh lamb or tender Sussex pork with crackling. We also always offer a creative plant-based roast that’s no after-thought and a local roasted fish option, still served with all the trimmings.

We also offer large roasting joints to share, including whole chickens for 2-3 and whole slow-cooked salt marsh lamb shoulder for 4-5. These are available by pre-order only – book by Thursday to eat on Sunday.

Our roasts come with all the trimmings, including roasties, Yorkshire puddings, seasonal local veg and bottomless red wine gravy.

Extras and add-ons which will change weekly usually include truffled cauliflower cheese and rich roasted bone marrow with garlic and thyme.

Oysters and an array of starters, along with decadent puds and our homemade ice cream complete the Sunday Lunch package.

The below is a sample menu only and subject to change.


Sunday roasts at Farmyard, Hastings (roast beef, with added bone marrow)
Rare roast beef, sourced from Holmes Farm in Bexhill
Truffled wild mushroom strudel (with mushrooms foraged in battle Woods) – one of our vegan and veggie roasts

Proper family-style puds such as seasonal fruit crumbles round things off.