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News and Review: Introducing ‘Host the Roast’ at Raglan Road Irish Pub and Restaurant (Plus New Desserts!)

We recently gave you all the details about Raglan Road’s brand new Rollicking Raglan Sunday Brunch.

And today, we’re back with more great news from our favorite Irish pub in Walt Disney World’s Downtown Disney!

Raglan Road debuted their awesome new “Host the Roast!” feast on February 3rd, and it’s available every Sunday going forward.

Created to honor the custom of Sunday Irish lunch, “Host the Roast!” is a full traditional meal, centered around premium signature roasts. And this is an option that’s priced for groups of six, which means this should definitely be on your list for your next family reunion in Disney World. (Note that if you’re not interested in Hosting the Roast while you’re there, you can always stop into Raglan Road on Sunday to enjoy the Sunday Brunch!)

Master Chef Kevin Dundon

Are you intrigued? I was! Guests can choose from several roasts, but you need to book at least 48 hours in advance!:

The Roast Rib of Beef, Yorkshire pudding, horseradish cream and rosemary jus, Balsamic glazed carrots, Green beans, roasties and pomme au gratin plus family style dessert.   $55 per person

Beef Rib Roast -- Up Close

The Roast Pork loin, pork crackling, cider port jus, apple sauce & apple chutney, Balsamic glazed carrots, Green beans, roasties and pomme au gratin plus family style dessert.   $47 per person

The Roast Leg of New Zealand Lamb, stuffed with sage & onion, mint sauce and red wine jus, Balsamic glazed carrots, Green beans, roasties and pomme au gratin plus family style dessert.   $45 per person

The Roast lemon thyme Chicken, Bread sauce, red wine jus and a family style Chicken & Wild Mushroom Pie with Balsamic glazed carrots, Green beans, roasties and pomme au gratin plus family style dessert.   $35 per person

All roasts include a family-style dessert! Choices are:
Gran Marnier Fruit & Custard Trifle or Baked Strawberry & Apple Crumble (gluten free option available)

But enough talking — time to see some pics!

How to “Host The Roast!”

So here’s how it all works: you book your “roast” with Raglan Road (at least 48 hours in advance), then show up at the correct time on Sunday afternoon. And the fun begins!

The roast is carved table-side (very fun), so the carving cart is wheeled out to the head of your table.

Carving Cart

Next, servers bring out an enormous cart laden with the roast and all the trimmings. At our gathering, we were fortunate to have two different roasts: the Beef Standing Rib Roast and the Bone-In Pork Roast.

Each roast is accompanied by many of the same items, but there are a few differences in side dishes and sauces (see the menu listing above for details). Horseradish Cream and Rosemary Jus perfectly accented the beef roast and its side dishes.

Beef Standing Rib Roast Host the Roast Platter

The Pork Roast comes with a Cider Port Jus as well as Gravy. The cider-port jus was fantastic.

Pork Roast Host the Roast Platter

Once you’re surrounded by goodies, you get your very own chef who carves the roast for you and your fam!

Chef Carving the Pork Roast

The guest designated as host is then tasked with serving the plates of carved roast to each of his or her guests. And that’s really the fun of this gathering — YOU “host” the roast, but Raglan Road does all the hard work!

Bone In Pork Slice from Host the Roast

I had a cut of each of the meats, and they were both perfectly prepared. I’d give the slight edge to the beef roast, but that might just be because I’m partial to good prime rib. This melted in your mouth.

Side Dishes and Sauces

As I mentioned, there are some subtle differences in the side dish offerings, befitting each of the roasts.

The beef roast was accompanied by Yorkshire Puddings, and I sampled one with the cider-port jus. The sweet-savory sauce and tender pastry melded together very well.

Popovers from the Beef Roast Platter

On the pork roast team, you’ll find a hearty helping of Pork Cracklings. Similar to cracklins or pork rinds in the U.S., these are heavy and crunchy, and tasted like a bacon-flavored cracker. Very good, and I could have eaten several more.

Pork Cracklings from the Pork Roast Platter

Here you can see the pork roast sauces up close. I tried the darker one, but the lighter sauce — I believe it’s applesauce — got away from me  before I had the chance to taste, unfortunately.

Sauces from the Host the Roast Pork Platter

I suppose it goes without saying that these Cheesy Potatoes, with a hefty dose of Dubliner cheese, were incredible.

Cheesy Potatoes

Mam’s Roasties were really unique. They seemed to be whole potatoes that had been deep fried. They looked amazing!

I did find the outside to be a little tough, and they benefited from a sprinkle of salt. Still, they were very enjoyable.

Mam's Roasties

The Sweet and Sour Carrots were the sleeper hit of my plate! Normally, I’m not a big fan of carrots, but whatever magic they performed on these had me asking for seconds! (Note to self: get that recipe.)

Sweet and Sour Carrots

And with that, the savory portion of the meal drew to a close, and we were presented with our dessert menus.

Dessert

Dessert, served family style is included in the “Host the Roast!” price. However, at the time of our event, those details were still being settled and the dessert offering was presented a la carte.

With the “Host the Roast!” package, the host can choose from two family style desserts: a Grand Marnier Fruit and Custard Trifle or a Baked Strawberry and Apple Crumble (which can also be prepared gluten-free).

Strawberry and Apple Crumble

But on this day, we were ordering from the regular dessert menu — and making a choice wasn’t easy.

Dessert Menu -- Click to Enlarge

I noticed a couple of “new to me” desserts. Normally we stick to the heavenly Ger’s Bread and Butter Pudding, but I was looking to branch out on this visit.

Over cups of delicious coffee our table decided to order three desserts and all sample a bit of each.

The Fluffy Lemon Clouds captured our notice and imagination with its whimsical name. The menu mentioned meringue and I was a bit concerned that it would include meringue cookies or a pavlova. But when the dessert arrived we found a crown of toasted meringue.

Fluffy Lemon Clouds

A rich butter crust held the thick lemon curd, which inspired the perfect amount of pucker.

Fluffy Lemon Clouds -- Cross Section

The Trifle Sinful has been on the menu for a bit, but I had never tried it.

Trifle Sinful

I loved the beautifully thick whipped cream and custard, and the fresh berry compote lightened the otherwise heavy components.

Trifle Sinful -- Inside

The real punch of flavor came when I tasted the jelly roll itself. It was moist and full of the raspberry jam. I really enjoyed it, and nestled in its little Mason jar, it was definitely share-able.

Trifle Sinful -- Up Close

Others at the table shared some the famous Ger’s Bread and Butter Pudding.

Ger's Bread and Butter Pudding with Butterscotch and Custard Sauces

But there’s always more going on at Raglan Road…

Entertainment

Regarding entertainment, guests will enjoy live music and traditional Irish dancing from noon to 4 p.m. each Sunday.

The talented musicians and dancers have worked hard to condense their normal nightly offerings into four hours, so you’ll see lots of variety — and costume changes!

Another Costume Change!

Traditional Broom Dance

Booking Details

Where: Raglan Road Irish Pub and Restaurant
When: Sundays, 11 am – 4 pm
How to Book: Guests must call 48 hours in advance to make arrangements; 407 938 0300

Host the Roast! is destined to become a fantastic Disney tradition, both for families traveling to Disney World as well as locals. The combination of home-cooked, traditional fare prepared expertly, and the incredible entertainment that you’ll experience while feasting will make this a memorable event. You’ll savor the memories that you make around that table for years to come.

Remember that if you’re not interested in Hosting the Roast while you’re there, you can always stop into Raglan Road on Sunday to enjoy the Rollicking Raglan Sunday Brunch!

Will you be booking your own “Host the Roast” event in 2013? Let us know in comments!

Brooke B. Fehr is a staffer and writer here at Disney Food Blog. With a strong culinary background, she was the perfect journalist to cover this yummy event!

Note, DFB received complimentary admission to this event from Raglan Road. Of course, we were not obligated to report on the event — or to give it a favorable review. We always strive to give you our honest opinions at Disney Food Blog! Read more about our disclosure policy here.

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9 Comments

  1. Jessica says:

    That looks yummy all the way from start to finish!! I like how you describe the different choices of meat you can get!! Must add to list when I go in 2015!!

  2. Emma says:

    I may be spending my entire time in Raglan’s now!

  3. Galloping Gourmand says:

    Roasties are roasted potatos. They get that fried taste and look by covering them with fat. They are typically done with smaller potatoes, like yukons, or halved larger ones.. That’s the traditional way. Those don’t look traditional.

    Nary a green thing on the menu. They do Irish right!

  4. Brooke says:

    Jessica — Thanks! I’m so glad that you enjoyed the review! Experiencing Host the Roast was really fantastic, and I hope you get the chance to try it for yourself!

    Emma — I know right? I could totally go to Raglan Road for Host the Roast, Lunch, Brunch, Dinner, Drinks…I have a hard time going anywhere else, actually!

    GG — Thanks so much for the clarification. These seemed almost as though they had been deep fried, but they may have been roasted. They were really good, but I’d give the slight edge to the cheesy potatoes. We also had green beans, but I sort of skipped right over those, didn’t I? ;-)

  5. Clare B says:

    Hi this sounds great,
    was thinking about using this more my small wedding as a welcome party.
    do you know if this is only for groups of six or is it groups of six or more??

  6. Brooke says:

    Clare B – it was a beautiful and delicious spread! And I think that engaging Raglan Road for a welcome party on a Sunday afternoon would be a fantastic idea. Regarding the number of guests, it was explained that each roast and the sides that come with it will serve 6. If you have more than 6 adults in your party, you would likely need to order another roast package. My suggestion would be to give Raglan Road a call directly to discuss with them. They are extremely friendly and will help you with any questions that you have. Their direct number is (407) 938-0300.

  7. Sonya says:

    I am not sure I could possibly express how fantastic the food was, how unbelievable the service was and what a fabulous time we had. Our party included 7 adults and 2 children (ages 6 and 10). We had the beef and all that came with it. There was PLENTY of food and the kids ate from the kids menu. The childrens food was included in the package. No charge. But I wouldn’t suggest this would be good with little children. We were there for over 2 hours. They could not do enough for us. The tip was included at 18% but we felt they deserved the extra we added. Kudos to server Murphy for making our experience just wonderful. Expensive and worth every bit of it!!

  8. Brooke says:

    Sonya — that’s SO great! Raglan Road has consistently been one of my favorite spots in Disney, especially for family get togethers or friends from out of town. I thought the spread was truly beautiful and delicious, and I’m glad to hear that you and your party agreed. Thanks so much for stopping by and sharing your experience with us!

  9. Sonya says:

    The roasties we were told are fried in duck fat.

    And Claire that would be wonderful. They will accommodate your party. We had 7 and we had plenty of beef. The sides are all you can eat. They refilled 2-3 times. We comfortably served the 7 of us with one order of the beef.

    And Brooke we too are crazy about Raglan Rd and so were hoping this would be a positive experience. My brother from Cape Cod was here and thought it was wonderful. He is truly a food specialist having traveled all over the world a hundred times!

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