Carvery

Carvery

Carvery is a type of restaurant where cooked meat is sliced to order for customers, often served with accompaniments such as potatoes, vegetables, and gravy. The term is most commonly used in the United Kingdom, Ireland, and Commonwealth countries.

History

The concept of a carvery dates back to the Middle Ages, when large cuts of meat were typically served at feasts. The modern carvery restaurant format, however, emerged in the mid-20th century in the UK and Ireland.

Format

In a carvery, the customer typically queues in a line and is served by a carver, who slices the meat from a joint. The customer can usually choose from a variety of meats, such as beef, pork, turkey, and ham. The meat is often served with a selection of side dishes, including potatoes, vegetables, and gravy. Some carveries also offer Yorkshire pudding and stuffing.

Variations

While the traditional carvery format is still popular, there are also variations. For example, some carveries offer a buffet-style service, where customers can help themselves to the food. Others offer a table service, where the food is brought to the customer's table.

See also

• Roast dinner
• Buffet
• Sunday roast

References

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