Getting back to basics is something we all need to do from time to time. As easy as it is to pop down the supermarket, sometimes it’s nice to know exactly where your food is coming from, how it’s produced and who’s handling it.

At Better Food Wirral, we decided to task ourselves with creating a classic Sunday Roast using only Wirral produce.

Want to know how we got on? Here it goes:

The Lamb


The name at the very top of our list was Bebington High School Farm. This innovative, school-managed farm rears sheeps and pigs, and we think it is one of the Wirral’s best-kept secrets!

If you’re after a lamb that is tastier and leaner than the majority you’ll find on the plates of Sunday Roasts across the country, then look no further. The meat has an unrivalled flavour thanks to the diet of fresh Wirral grass, combined with bundles of love and attention given by the school’s students, who truly care about their animals welfare.

Don’t just take our word for it though; some of Wirral’s top hoteliers, including Contessa Group, buy their meat from the farm.

The Veg


Claremont Farm was our one stop shop for all things veg. We thought long and hard about to include on our Sunday Roast, and we settled on the classics: cauliflowers, sprouts, cabbage and potatoes.

The farm shop stocks produce from over fifty local suppliers, and with a selection ranging from game to artisan bread, it makes finding everything you need in one place stress free and simple.

It’s a great feeling to know that all the produce you are buying has been grown on the farm, sometimes even pulled from the ground the previous day! Not only this, it helps support local businesses and the local economy, which can only be a positive thing.

The fresh seasonal veg not only retains all natural flavours, it also reduces the need for preservatives. Key for finding that rich, fresh taste we want on our Sunday Roast.

After being seduced by the smell of fresh veg at Claremont Farm, our team decided a bowl of Scouse from their Café was much needed (it was National Scouse Day after all) and it certainly didn’t disappoint!

The Dessert


Our team were all in agreement that for dessert we should poach local apples in Wirral Honey, but what we needed was something to go with our apples!

We decided to the place to pick up the missing ingredient was the famous Nicholls of Parkgate.

Delivering delicious ice cream to people since 1937, Nicholls is dedicated to producing fresh ice cream daily, so it’s no wonder why it’s so popular. It uses only the finest ingredients and the end result tastes out of this world! We went for classic Vanilla to go with our apples, but Nicholls offers a wide variety of flavours including Caramel Fudge, Tutti Frutti, and on special occasions it will even bring out unique flavours like Christmas Pudding!

What makes this ice cream unique is that it has been producing delicious ice cream with the same recipe for 75 years, you know you’re in great hands.

The Drink


Something a Little Stronger?

We know a large glass of red will usually accompany your Sunday Roast, but when was the last time you spotted a vineyard on the Wirral?

We had to think on our feet and come up with an alternative, so on the hunt for our final piece of the jigsaw we nipped into Brimstage Brewery to pick up a few bottles of their award-winning Trapper’s Hat. We wanted something to go compliment our grass-fed lamb, and we were sure its sweet orange and grapefruit undertones wouldn’t disappoint.

The Result

 Can you argue with a table of satisfied guests? Three generations of the same family (and a number of more than willing friends) declared it the best and tastiest Sunday Roast they’d ever had!

Naturally we’d like to take this as an acknowledgement of the teams fantastic cooking skills- but we know it’s more likely down to using the finest local produce created by some of Wirral’s most dedicated and talented producers!

Hebe Goddard