Seconds Carvery is back at Freight Island. If you’ve not tried Seconds before, think of it as a carvery turned up a notch. Head Chef Steve Midgley has taken the bones of a Sunday roast and rebuilt it with better produce, bigger plates, and the joy of unlimited trimmings. It’s less about polite portions, more about piling it high and going back for more.
The mains set the tone: grass-fed Cheshire beef roasted medium-rare in a mustard salt crust, Shropshire chicken with lemon and thyme stuffing, or honey and mustard glazed bacon loin. You can stick with one, mix and match two, or go for all three. That’ll set you back £20–24 plus you can have Yorkshires and sides until you can’t move.
There’s always a vegan option too. One week it might be a mushroom and chestnut wellington, the next a beetroot and lentil loaf or roast squash and butterbean terrine – all served with vegan gravy.
But the real draw is the trimmings. Roast potatoes crisped with thyme and garlic, sage and onion stuffing, maple-glazed root veg, sticky braised red cabbage, seasonal greens – all bottomless. XL Yorkshire puddings keep rolling out of the kitchen, and you can drown the lot in gravy or cheese sauce on tap.
If you’re feeling extra, bolt on pigs in blankets or triple-cheese cauliflower for a fiver each. And to finish, everyone gets a cone of Hello Dezato soft serve – the reset button you need after a couple of trips back up.
“It’s about taking the heart of a traditional Sunday roast and reimagining it for today,” says Steve. “Familiar, but with more choice, more generosity, and plenty of personality.”
Seconds Carvery runs every Sunday until 30th November, serving from 12pm until 8pm.
Tags:
Sunday Roast
