We are proud to use our local Butcher 'Mel Broome and Son' on Smith Street for our meat that goes into the Sunday roasts here at the wild boar.

The produce is always of the very best quality and really beautifully prepared. Then we add the finishing touches, rosemary, thyme, red onion, celery, mint, and the most important ingredient of all, time; 6 hours to be precise. As you can see lot of love goes into our Sunday roasts. 

Don't worry, all that wine isn't going to waste! It creates a rich stock, full of flavour to make the perfect gravy for your choice of meat. See more @wildboarchef

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