The Sunday roast is an undeniable weekend staple, but orchestrating a flawless plate of shatteringly crisp potatoes, towering Yorkshire puddings, and perfectly cooked meat is no easy feat. Timing is everything, and balancing temperatures while juggling multiple pans can easily overwhelm even an experienced home cook.
To help you conquer the kitchen and elevate your weekend dinners, top chefs from across the UK have opened up about the indispensable tools they rely on for roast-dinner perfection. From clever prep gadgets to plating essentials, here is the professional equipment you need to serve up a masterpiece.
1. A Reliable Knife Sharpener
A dull blade is a chef’s worst enemy. According to Taz Sarhane, head chef at London's Cycene, a straightforward honing tool like a ceramic steel is non-negotiable for smooth prep. "Cooking with a dull knife takes more effort and control, making prep slower and less safe," he explains. A quick sharpen before you start ensures clean, precise cuts—an absolute must for confidently carving up a centerpiece leg of lamb.
2. A Heavy-Duty Cooking Press
When tackling hefty cuts like an on-the-bone ribeye steak, John Chantarasak of AngloThai recommends searing the meat and vegetables in a pan before transferring them to the oven. To get that mouth-watering, caramelized crust, he relies on a stackable chef's press. Weighing the protein down maximizes its contact with the hot pan, resulting in faster cooking and superior flavor.
3. An Oven-Safe Serving Platter
The secret to keeping your hard-earned feast warm once it hits the table? Pre-heated porcelain. Bart Stratfold, executive chef for Edinburgh's Timberyard, Montrose, and Haze, champions the use of a massive oval serving platter. Not only does family-style sharing minimize the dreaded post-dinner washing up, but a heavy, pre-warmed plate ensures the food stays piping hot. "A longer lunch is a more enjoyable lunch," Stratfold notes.
4. A Knife-Friendly Chopping Board
Even the sharpest blade will degrade quickly on the wrong surface. Sebby Holmes, head chef at London’s Farang, urges home cooks to ditch hard plastic in favor of a specialized wood-core soft chopping board. While it’s a bit of an upfront investment, its forgiving, rubberized surface will protect your expensive knives from premature blunting.
5. A Durable Drum Sieve
The holy grail of any roast dinner is the crispy potato. Executive head chef Ben Boeynaems of abc kitchens swears by a heavy-duty stainless-steel sieve to achieve spud perfection. After boiling his potatoes until they are nearly falling apart, he shakes them vigorously in the sieve to rough up the edges. This technique creates a fluffy exterior that, when roasted in beef or duck fat, turns incredibly crunchy.
6. Classic Butcher's Twine
It might seem like a minor detail, but natural cotton butcher’s string is vital for a uniformly cooked joint. Chef Nathaniel Mortley, founder of 2210 by NattyCanCook, points out that tightly trussing and tying your meat guarantees that everything roasts evenly from edge to center, making for a much prettier and tastier final product.
7. A Handy Fat Separator
You cannot serve a stellar roast without phenomenal gravy. Using a specialized fat separator allows you to effortlessly siphon off rich, flavorful pan drippings while leaving the heavy cooking oils behind. The result is a smooth, intensely savory sauce ready to be poured generously over your plate.