How To Serve A Great Carvery Sunday Lunch? Top Tips From The Team At Portmore
22nd June 2015
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Here it goes!!  The ideal carvery should do all this and more:

Impress Customers 

First impressions count!  Shiny, clean equipment and chefs in smart, pristine whites are a must have.  The impact of a sparkling set of whites is huge.  If customers are impressed on their first visit, there’s a very good chance they will return.

Choice Of Meat 

It’s always been the biggest priority at Portmore, to buy local and have traceable sources for their meat and food from their kitchen.  

Their beef comes from Exmoor and lamb and pork from North Devon, with spuds from Griggs at Eastleigh, veg from Simmonds, South Molton and eggs from Landkey by the 14th green!  

They have always had a choice of 3 meats on a Sunday lunchtime and there is always a choice of 4 veg, plus potatoes and all the condiments to choose from.


Warm plates are important, but they have some cooler plates available from children.  They also have clean serviettes and tea towels on hand for changing over and adding freshly cooked items.


Whether they serve you at 12.10 or 14.50, the carvery is well stocked and topped up in small batches so that the food is fresher, hotter and tastier.


Don’t forget this essential part of a traditional Sunday Roast.  They are all home made with a choice of 2 from the pastry chef.

If you would like to find out more about their Sunday lunch carveries or are interested in this as an option for your party at Portmore, call and speak to Mandy on 01271 309297.

About the Author

Sarah E

Member since: 10th July 2012

I'm Sarah and I live just outside Barnstaple near Umberleigh.
I love sport especially rugby, cricket and golf and want to hear your thoughts on the site and add events and blogs on subjects that interest...

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