Sunday roasts will never be the same. 

Cuts of tender meat, crispy on the outside and fluffy in the middle potatoes, carrot and swede, roasted parsnips all covered in lashings of heavenly gravy with the centre-piece and, if you ask us, the best bit: a Yorkshire pudding. Comfort food doesn’t get much better than that and there’s nothing like the smell of a Sunday. In a ever-changing world – nobody ever messed with the Sunday roast as we all know, in its humble form, it can’t be improved.

Or can it.

Enter Ma Boyle’s, a firm favourite in the independent scene in Liverpool for a drink with a view and some great pizzas. But they’re the talk of a town for a very different reason: The Sunday Roast Fondue. Intrigued? Us too. Imagine a huge platter of standard Sunday roast loveliness with the centre piece being a big bowl of the most delicious gravy to dip everything in.

We caught up with the guys behind it to find out more:

Hello Iain! What’s it like to be behind the latest viral sensation?

The Sunday Roast Fondue has been running at our sister site in Manchester for  9 months and a UniLad video taken of the Fondue Roast resulted in 9million views (and counting still)- with Sundays being booked up 2 months in advance. It proved so popular we continued the Sunday Roast Fondue on Mondays with Treat yourself Mondays, the Monday Roast Fondue. After much pressure from everyone this side of the M62 asking when this would come to Liverpool, we’ve brought it over as weekly kitchen takeover at my other site, Ma Boyle’s.

How did the idea came about?

The idea came about out of necessity really, we were already doing cheese fondue and sharing boards as our food option at Bøck, which is a Belgian Biere Cafe. We have a very small kitchen there and were very quiet on Sundays, wanted to do roasts but we were really limited with what we could do. So I wondered if we could do our version of a Sunday roast, but make it Fondue style. I asked our head chef with this, and the killer had to be the gravy, it had to be the most amazing gravy recipe to make the whole concept work. The meat is slow cooked for a minimum of 8 hours – and people have gone nuts over our Yorkshire pudding  waffles – rip them up and dunk them in. It’s been an amazing success with people travelling from all over the country for it.

What can people expect?

The roast consists of…

8 hour slow cooked beef brisket or roast chicken. Sautéed roast potatoes, waffle style Yorkshire puds with seasonal veg. To dip in hot red wine gravy lava (veggie/ vegan/ GF options available). It’s £15 per person.

You had us at waffle Yorkshire puds. How do we book?

To book your table 0151 236 0070 | | The Sunday Roast Fondue is available every Sunday including Mother’s Day.

The super awesome Ma Boyle’s have also said they’ll give 10% off to any Independent Liverpool cardholders who book for the fondue! Hooray.