The History of Sunday Lunch

The concept of the Sunday Lunch, often called a "Sunday Roast", dates to the 15th century during the reign of King Henry VII. It is thought to have originated to celebrate the Sunday sabbath with a hearty meal after church.

Sunday Lunch quickly became popular among households, creating family communion and togetherness. This Sunday celebration blends relaxation, connection, and great food, creating moments to treasure between loved ones.

For years after the event's conception, no strict food items were associated with Sunday Lunch. People mainly enjoyed a mix of bread, fish, pies and available leftovers. The Sunday Roast took centre stage as the centrepiece of the traditional Sunday Lunch at the beginning of the 18^th century.

A classic roast dinner typically features roasted meat, such as beef, chicken, pork, or lamb, accompanied by crispy roast potatoes, seasonal vegetables, and Yorkshire puddings. These are served with gravy and sometimes condiments such as horseradish or mint sauce. This selection of hearty British food was perfect for maintaining Sunday Lunch's status as an event to be cherished without financial strain.

Sunday Roast continued to gain popularity leading into the 20^th century, which is regarded as the establishment of Sunday Roast as a key tradition in British culture throughout WW1 and WW2. The event's likely peak popularity was between the 1950s and 1960s when family traditions and home-cooked meals were central to daily life.

Leading into the 21^st century, the tradition of home-cooked Sunday Lunch began to diverge from its historical roots. Busier lifestyles, dual-income households, and a growing dining-out culture have led more people to seek out Sunday Lunches at restaurants rather than preparing them at home. Venues across the UK embraced this shift, as they began offering Sunday Roasts and a plethora of other food options as an alternative.

Click here for all the best Sunday Lunch venues in the UK.