Irish Times owners Thomas and Ronald Corley first served up the roast around six years ago – back then it was one of the only places, aside from high end hotels, offering such a meal in the area.
The roast, priced at B399 including a beverage, consists of roast lamb, pork, roast beef, ham and chicken, plus roast vegetables, soup, gravy, fresh bread, and, of course, Yorkshire puddings.
The roast is run by chefs Muk and Karn, and is available from 1pm to 8.30pm every Sunday. The Irish Times’ regular menu is also available during this period. Children aged 4 to 12 eat for half price, and under fours are free.
Thomas Corley says a regular Sunday roast attracts between 80 and 100 roasts.
“We get a lot of repeat customers, and a lot of people coming into town especially for the roast,” explains Thomas.
“It is popular with expats and some people drive all the way up from Rawai. We think it is very good value for money.
“Our soups are very good. Today is ham and pea soup but it changes every Sunday.”
Indeed the soup is very good, but top marks must go to the imported roast lamb. It’s a rare find and a great inclusion in this traditional Irish Sunday roast.
For more information visit irishtimespub-phuket.com