By completely deconstructing every element of the roast, we are able to translate each plate into an informative, working model of flavour, texture, temperature and aesthetics.

1. Meat ★★★★★★★★☆☆ ( 8/10)
Marked on: seasoning, tenderness, colour, thickness, temperature, presentation.

2. Potatoes ★★★★★★★★★★  (10/10)
Marked on: exterior crispiness, interior fluffiness, oiliness, colour, choice of potato, size of cut, temperature, presentation.

3. Veg ★★★★★★★★☆☆  (8/10)
Marked on: variety, colour, choice of veg, size of cut, temperature, presentation.

4. Yorkshire ★★★★★★★★☆☆  (8/10)
Marked on: crispiness, colour, size, temperature, presentation.

5. Gravy ★★★★★★★★☆☆  (8/10)
Marked on: flavour, consistency, colour, amount, temperature.

6. Serving Size ★★★★★★★★★☆  (10/10)
Marked on: amount of meat in relation to veg, overall size, presentation.

7. Menu Variety ★★★★★★★☆☆☆  (7/10)
Marked on: Range of different roasts available

8. Atmosphere ★★★★★★★☆☆☆  (7/10)
Marked on: comfort of furniture, condition of utensils, ambient volume level, music volume level, supplied reading material.

9. Service ★★★★★★★☆☆☆  (7/10)
Marked on: attitude of staff, ability of staff to accommodate requests, time taken for food to arrive

10. Value for money ★★★★★★★★☆☆  (8/10)
Marked on: price in relation to overall experience

Total Roasting: (8.1/10)
Marked on: the combination of all above marks combined, presented as a score out of 10.

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