First, the name alone is a conversation starter. “Boathouse Function Suite” sounds like a secret spy headquarters for gravy lovers. But here’s the quirky part: it actually is a boathouse. Well, it used to be. The building originally housed rowing skiffs and life jackets. Now it houses steak knives and Yorkshire puddings the size of your head.
You can almost smell the history mixing with the roasting meat. Imagine Victorian oarsmen gasping at the sight of a cauliflower cheese bar. That’s the vibe: historic, but with more crackling.
The Carvery: A Tale of Three Meats
Let’s talk about the main event. The Sunday Carvery is a choose-your-own-adventure book written in grease. You walk up to a carving station manned by a smiling beef wizard. They offer you beef, pork, turkey, or—if you’re feeling rebellious—all three. The rule? Never say no.
But here’s the funny detail: the gravy boat is actually a tiny metal pitcher. It can hold enough gravy to drown a small duck. I’ve seen guests fill it twice. Twice. That’s not eating; that’s a commitment.
And the roast potatoes? They have a secret crunch. The chefs double-roast them in goose fat. One bite and you’ll forget your own name. The carrots are glazed with honey, which sounds fancy but is actually just an excuse to eat dessert before dessert.
