Sunday Roast is made for the damp November afternoons of the British Isles and combines mustard seeds, garlic, pepper and nutmeg with the richness of Brazilian Rappee. It is made for Roast Beef and all of its trimmings such as Yorkshire pudding, gravy, root vegetables and potatoes.
Mouth-watering, it adds depth to the traditional Sunday afternoon roast and can carry a conversation with both British Ales and French Clarets. Sunday Roast is also a friend of thick-cut steaks grilled on an open flame and I habitually sprinkle some of this snuff on my pre-scored meat as seasoning. A California Cabernet, a porterhouse steak and a pinch of “Sunday Roast” make any evening a resounding success.
Mouth-watering, it adds depth to the traditional Sunday afternoon roast and can carry a conversation with both British Ales and French Clarets. Sunday Roast is also a friend of thick-cut steaks grilled on an open flame and I habitually sprinkle some of this snuff on my pre-scored meat as seasoning. A California Cabernet, a porterhouse steak and a pinch of “Sunday Roast” make any evening a resounding success.