Featured · Dining · August 2026
A Sunday Lunch in the Country
There is a particular kind of quiet that settles over a country house on a Sunday morning. By noon the dining room is filling, the kitchen is busy, and the roast is the busiest table of the week. A note on what makes a proper country house lunch — and why Sunday at The Charrington has become a Staffordshire ritual.
Our Sunday lunch is built around the seasons and the county's producers. The beef comes from a butcher in the next village, the root vegetables from a farm a few miles down the A38, and the gravy is made the way it has always been made — slowly, with the bones from the morning's prep and a glass of something from the cellar. Service runs from twelve until three, and the dining room looks out over the gardens and the 400-year-old cedar. Most tables stay for two hours. Some stay for three. There is no hurry — the room is warm, the wine list is generous, and the gardens are there for a walk afterwards if the weather is kind. We serve two or three courses, with a proper choice of roasts, a vegetarian option that is more than an afterthought, and children's portions for the smaller members of the party. Booking is wise, particularly through the summer and around the holidays, because Sunday is the one day of the week we are always full.
