• GOUGH’S ON GOUGH LAUNCHES A NEW SUNDAY ROAST EXPERIENCE BY EXECUTIVE CHEF CARY DOCHERTY

    Upgrading the Quintessential British Roast Tradition

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     <<21st November, 2018 Hong Kong>> Gough’s on Gough, a proud upholder of quintessential British culinary traditions, has launched an all-new Sunday Roast experience. Curated by recently joined Executive Chef Cary Docherty of ex-Little Social fame, the new roast menu has delighted brunch-goers with stunning British cuts of meat and an affordable price tag of only HK$398+10% per guest. A warm and welcoming feast for the coming winter months, the menu is available all day from 12pm – 7:30pm on Sundays only, and offers the perfect way to wrap up a weekend.

    New Sunday Roast Brunch Menu by Executive Chef Cary Docherty

    The Sunday Roast is believed to have had its origin from feudal times when families would tuck into a hearty roast meal after church on Sundays. Today, the Sunday Roast continues its legacy as a beloved staple meal among British households. Experience this time-honoured British tradition with a modern twist at Gough’s on Gough, a restaurant which has long prided itself on serving the city’s finest roast. Tuck into a jet-fresh Prawn Cocktail appetiser, followed by a choice between four mouth-watering options of mains. For those who fancy something closer to tradition, the Roast Rib of Hereford Beefis sure to tug on some heartstrings, served with duck fat potatoes, Yorkshire pudding, roasted parsnips, creamed spinach, cauliflower cheese, beef gravy and horseradish sauce.

    The intensely juicy Roast Loin of Dingley Dell Pork is served with sides of black pudding, duck fat potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese, pork gravy and apple sauce. Roast Leg of Lake District Lamb features tender lamb from Cumbria, northwest England, served with lamb sausage, duck fat potatoes, Yorkshire pudding, braised carrots, mushy peas, cauliflower cheese, lamb gravy and mint sauce. For those who wish to opt for a vegetarian main, the delectable Grilled Celeriac Steak will appeal to all tastes, served with olive oil crushed potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese and celeriac “gravy”.

    Round off the meal with modern British desserts, with a choice between Pear Trifle with pear compote, Poire William cream, poached pears and poached jelly; Apple Crumble with Bramley apples, almond & hazelnut crumble and custard; or the traditional British cheese spread of Colston Basset Stilton served with grapes, figs, celery and oat crackers.

    The Sunday Roast Brunch menu, available only on Sundays and priced at a valued HK$398+10% per person, also has an additional free-flow alcohol package option starting from HK$268.

     

    Sunday Roast Experience
    HK$398+10% per guest

    *Menu available on Sundays between 12pm-7:30pm

     

    Prawn cocktail

     

    Roast loin of Dingley Dell pork

    Black pudding, duck fat potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese, pork gravy and apple sauce

    Roast leg of Lake District lamb

    Lamb sausage, duck fat potatoes, Yorkshire pudding, braised carrots, mushy peas, cauliflower cheese, lamb gravy and mint sauce

    Roast rib of Hereford beef

    Duck fat potatoes, Yorkshire pudding, roasted parsnips, creamed spinach, cauliflower cheese, beef gravy and horseradish sauce

    Grilled celeriac steak

    Olive oil crushed potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese, and celeriac “gravy”

    Dessert

    Pear trifle

    Pear compote, Poir William cream, Poached pears, & pear jelly

     

    Apple crumble

    Bramley apples, almond and hazelnut crumble, & custard

     

    Colston Basset Stilton

    Grapes, figs, celery and oat cakes

     

    Coffee or tea included

     

    About Cary Docherty, New Executive Chef at Gough’s on Gough

    Cary Docherty kicked off his colourful career at Maze Restaurant, a 1-Michelin-starred signature venture by celebrity chef Gordon Ramsay in London. In 2008, Cary began his first tenure at 3-Michelin-starred Restaurant Gordon Ramsay as junior sous chef under the direction of Chef Clare Smyth. A defining moment in his career, Cary approached chef and restaurateur Jason Atherton, who happened to be opening a new French-inspired British bistro in London at the time. Cary was promptly asked to helm the kitchen at Little Social, and as the executive chef and partner, led the restaurant to achieve an astounding 3 rosettes and 6/10 in The Good Food Guide – rocketing the restaurant to the top 5% in the UK.

    <<ENDS>>

    Restaurant Details

    Address – 15 Gough Street, Central, Hong Kong

    Contact Number – 852-2473-9066

    Contact Email – hello@goughsongough.com

    Website – www.goughsongough.com

    Facebook Page – https://www.facebook.com/Goughs-on-Gough-205822856591698/

    Instagram Account – @GoughsonGough

    About Gough’s On Gough

    Gough’s on Gough is a modern British restaurant that exudes style, craftsmanship, hospitality, and charm. Customers will enjoy an unparalleled experience in the captivating and generously appointed dining room and bar, with a menu by Executive Chef Cary Docherty, that revisits classic British styles using fresh seasonal ingredients of select provenance, including a raw bar with fresh British seafood, and a selection of bespoke crafted cocktails, fine champagnes and wines.

    Gough’s on Gough is the first restaurant by Timothy Oulton.