From The Ashes

Sunday Roasts with From The Ashes at The Five Points Courtyard

Jan 10, 2024

From Saturday, the 28th of January, supremos of smokehouse fare From The Ashes will launch their highly anticipated Sunday Roasts at The Five Points Brewing Company's Taproom & Courtyard.

Menu items include Smoked Rump, Porchetta with smoked apple sauce, Pit Roasted Squash, and large sharing platters to enjoy among friends and family featuring Whole Smoked Chicken, Whole Picanha and a Short-Rib Rack. All roasts are served with roast potatoes and veggies, Yorkshire pudding, cabbage and gravy.

You can also start your meal with Pork Adobo Tacos or Focaccia with Whipped Symplicity 'Nduja Butter, and opt for a rich Hazelnut Ice Cream with Beef Fat caramel and Sticky T.

Here's a sample menu of what to expect.

This is the Sunday Roast Menu by From The Ashes. Here are the contents of that menu. To Start: Del Piero Doughnut with smoked pork, 'nduja, chilli jam - £10, Pork Adobo Tacos (2 per portion) - £9, Foccacia with whipped Symplicity 'nduja butter (vegetarian) - £4. Dessert: Sticky T, Beef Fat Caramel and Hazelnut Ice Cream - £7, Popped toasted rice Frozen Mezcalita (vegan) - £7. Extras: Cauliflower cheese (vegetarian) - £5, Veggies - (vegan) - £3.50, Yorkshire Pudding (vegetarian) - £1.50, Roasties - £3.50. Roasts: Smoked Rump with horseradish - £21, Porchetta with smoked apple sauce - £19, Half Smoked Chicken with stuffing - £19, All In Roast with rump, porchetta, 1/4 chicken, all the trimmings - £26, Pit Roasted Squash with Dukkah (vegetarian) - £18. Sharers (Preorder): Whole Smoked Chicken, 2 People - £40, Whole Picanha, 3-4 People - £80, Whole Rack of Short Rib, 3 People - £70. All roasts are served with roasties, seasonal roasted veg cabbage, Yorkshire Pud and gravy.

Be sure to book ahead, especially if you are preordering one of the sharing platters!

Our From The Ashes Sunday Roasts are only available for a limited time during the colder months. We'll be enjoying some more summery smokehouse fare on Sundays from early May, so get in before they're gone!