Hereford and York, Harvey Nichols

'Slow' fast food and the British roast take the spotlight at Harvey Nichols this summer

Champions of the classic British Sunday roast, Hereford and York have taken to the fifth floor of Harvey Nichols over the summer, making this nation-favourite meal available seven days a week. With all ingredients freshly prepared and cooked on site, Hereford and York have made an entire roast dinner as quick and easy as eating a sandwich by packaging the meat and sauces neatly inside of the Yorkshire pudding. 

The menu includes:  ‘The Roast Beef Yorkshire’ with watercress and horseradish cream;  ’The Breakfast Yorkshire’ with handmade sausages, smoked streaky bacon, watercress and tomato relish; ‘The Smoked Salmon Yorkshire’ with Oak smoked salmon, watercress and horseradish dressing; and the ‘Toad in the Hole Yorkshire’ with sausages, caramelised onions, watercress and fiery English mustard. All ingredients are locally sourced and farmed, including: farm-assured British topside beef, handmade sausages from Conisbee’s Butchers in Surrey, smoked streaky bacon from British farms, and free range Surrey Hills eggs.