A Bristol restaurant renowned for its roast dinners has been refurbished and has new Head Chef Alan Broadhurst in charge of the kitchen.

The Carvery Company, near the Vue Cinema at the Venue, Cribbs Causeway has been serving set-price carvery food with a choice of three roast joints every day since it opened in July 2006 and now has a regular clientele of lovers of traditional roast meals.

Alan Broadhurst, who for 12 years worked at the prestigious New Connaught Rooms in London rising from Sous Chef to Executive Head Chef is bringing his expertise to the restaurant while keeping the elements regulars love.

“People talk about the “humble roast” but in fact the traditional English dinner is a magnificent, healthy meal and there is an art to ensuring that a carvery counter is as good for the last customer who comes along as it is for the first meal of the day.


“The restaurant has always sourced its supplies locally with daily deliveries of fresh vegetables and like all chefs I am keen to find the freshest and best ingredients.”

One thing Alan has changed immediately is the Yorkshire Puddings, switching from bought-in puddings to ones cooked on the premises.

He said: “I believe the Yorkshire Pudding is one of the vital elements of a traditional English carvery and so we have had the cooks here experimenting and we believe we have come up with a pudding that people will be proud to put on their plate.”

Alan Broadhurst has worked for top hotels and for catering agencies and is enjoying the challenge of keeping the Carvery Company fresh and exciting.