WITH its generous and refined Sunday roast, Colchester's Castle Inn has the ability to dull any hunger and quickly put a smile on the face of even the weariest of weekend visitor. 

On this occasion, that's me.

Arriving at the spacious pub at 11.25am (better safe than sorry), I was in plenty of time for the roast.

Gazette: Quiet - Though there were several tables reserved for later, at around noon Castle Inn was quietQuiet - Though there were several tables reserved for later, at around noon Castle Inn was quiet (Image: Newsquest)

While speaking to the lovely, professional, and politely persuasive bartender, my eye was taken in by the striking Cruzcampo beer tap, a drink I had heard of but never had.

Perhaps it was the pretty glass it was served in, or how it was masterfully pulled, but I certainly think the softly sweet Cruzcampo is just a slither of a cut above the rest of other similar light beers such as the on-trend Madris.

Gazette: Delicious - I was glad I did not have my go-to shandy version of the Cruzcampo as it was very light already, perfect for rich foodDelicious - I was glad I did not have my go-to shandy version of the Cruzcampo as it was very light already, perfect for rich food (Image: Newsquest)

Having asked fervent questions about the meats they offered in the roast, I was more than happy to upgrade my meal to an ‘XL’ including three out of four meats, a mouth-watering combination of beef, lamb, and gammon.

I only had to wait for less than twenty minutes - which flew by - for my meal to come served on a classic white plate, sturdy enough to carry the heaped portions with my name on it.

Gazette: Hidden - Before any gravy, the green veg covered the impressive bacon-sausage and other vegetablesHidden - Before any gravy, the green veg covered the impressive bacon-sausage and other vegetables (Image: Newsquest)

Vegetables took centre-stage in the original leafy canopy presentation (tear off the broccoli for scrumptious surprises), reminding me positively of how Chinese restaurants adorn their own ‘three-roasties’ dishes.

The hidden small carrots and parsnips retained their true, sweet but not fake flavour, unlike the duck-fat smothered versions I end up making.

The gravy was rightly rich, meaning I did not need to pour all of it, and it worked with all the meat, with the gammon being my favourite.

Gazette: Sauce -I was grateful to have requested mint sauce as the garnish not only suits lamb, but in the same way a salsa verde goes with steak, it helped me demolish the final quarter of the mealSauce -I was grateful to have requested mint sauce as the garnish not only suits lamb, but in the same way a salsa verde goes with steak, it helped me demolish the final quarter of the meal (Image: Newsquest)

A heavier ale, unlike the thin Cruzcampo, would have been overpowering, and instead of dessert I chose to drink the inn's own delightful homemade orange juice. A wise move. 

Gazette: Fresh - In urban areas, many stores are increasingly offering juice from automatic machines, but here the oranges were hand-cut and so quality-tested Fresh - In urban areas, many stores are increasingly offering juice from automatic machines, but here the oranges were hand-cut and so quality-tested (Image: Newsquest)

Castle Inn’s roast will unite both traditionalists and modernists with their excellent whole-package service. 

The pub is equally as great as bougie roasts in other cities, and at £14.95 for a regular and £21.95 for an XL, is a relative bargain and quite gentle on the wallet.

Rating: 5 stars