Description: Having arrived in Wheatcroft at the Old Granary we decided that since it was Sunday we would like to get a pub carvery dinner. We talk to Martin and Amanda and they had a few suggestions. The first one we called was only serving until three thirty and it was 2:45 so they suggested the Bear Inn. Martin started to give me the directions; they were so detailed and lengthy that I decided I had better right them down. It is a very good thing I did. It was one of our real adventures; we had to go through several one lane roads, up hills so steep the wheels spun, down hills so steep it took our breath away. It took us about 45 minutes to ride less than 10 miles. Was the ride worth it? Oh my yes.
We knew as soon as we pulled into the huge parking lot that was very close to filled with capacity at 4:00pm when service ended at 5:00pm. Entrance is at the rear of the building and you walk up the hall to the front right of the building. This is where the carvery is set up. It is very popular, we made reservations, I suggest that you do the same. You will be assigned a table number. You take your seat and then you go to the bar and order your drinks. You can pay for them right away or put them on your tab. You then get in line to get your food.
The first thing you do is to choose which one of the joints you would like sliced for you. There was a large beautiful but for Al a little too well done roast beef (Paul the cook told us that the meat is rarer earlier in the day so if you want rare come at noon); a juicy pork roast, perfectly cooked lamb and turkey breast. You can have one or all and the portions are as generous as you want.
You then move on to the accoutrements. There are three types of potatoes, boiled, roasted and mashed. You will also see a pan full of Yorkshire puddings, the individual sort. There were serving dishes filled to the brim with sliced carrots and parsnips, cauliflower au gratin, stuffing and green peas. Proceed to load your plate. Next you will find the appropriate condiments. Delicious beef gravy for the roast beef, mint sauce for the lamb, cranberry sauce for the turkey and applesauce for the roast pork.
Lastly pick up your silver-wear and head back to your table to have a feast. You may return to the buffet as many times as you like. Not only was the quantity of food astounding but the quality was excellent. Everything was homemade and tasted of fresh local products. Dessert is not included but if you are so inclined there is a board by the bar listing at least ten choices among which I noticed profiteroles and ice cream.
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