After hearing so many recommendations for the Sunday roasts at The Acre Pub in March, I decided to head over to this lovely market town to see if it lived up to the hype.

Before you even get through the door, you are greeted by a gaggle of geese standing proud outside. They are clearly used to humans and aren’t remotely bothered by people walking past. I remember seeing them here before; it feels like they own the place and are as much a part of the town as the people. In fact, the pub has even dedicated an ale to them.

Inside, it’s a homely restaurant with a fun, quirky interior. It is colourful, offers plenty of outdoor seating, and has a pool table tucked in the back. The bar has some great beers on draft, including Budvar, a popular Czech import.

I was tucked away in a dark corner, so apologies for the photo quality! The Sunday menu covers all the classics, from 28-day aged sirloin to mint-infused lamb, all around the £20 mark. I couldn’t resist the double-cooked porchetta. Ever since visiting Lot 25 in Willingham, this has become a firm favourite of mine, and I have to order it whenever I see it on a menu.

The Roast

The roast arrived as an impressive, loaded plate featuring maple and fennel glazed heritage carrots and seasonal greens, all topped with a giant Yorkshire pudding. The porchetta was served in two strips with an extra crispy exterior thanks to that double-cooking process, which also made for excellent crackling. The pork itself was so soft you could pull it apart with a fork.

The yorkie was executed perfectly. It was huge with a crispy skin and a soft centre. However, the gravy portion was a little stingy considering the size of the pudding, which left things feeling a bit dry. I also requested some apple sauce, but the tiny bowl that arrived couldn’t have held more than a teaspoon’s worth.

The heritage carrot was a standout – served whole and glazed with maple syrup, which added a lovely sweetness to an otherwise very savoury dish. It was soft, meaty, and absolutely delicious. As for the potatoes, they were big, light, and fluffy. They lacked that outer crunch some people look for, but I personally enjoyed them.

I also ordered a side of the three-cheese cauliflower cheese topped with crispy fried onions. It had a punchy, mature flavour that really stood out. While it was a little watery underneath, the cauliflower kept its crunch and the bold taste was undeniable.

​I couldn’t fault the service from start to finish. I was looked after by a team of three who were all warm, friendly, and a delight to chat with. They were on it like a car bonnet; all I had to do was look up and someone would catch my eye. Marvellous.

Conclusion

This is everything a Sunday roast should be: a plate filled to the brim with quality meat and veg, backed by a friendly team and a cold pint of Czech beer. The pub is charming, and I’m still grateful to the geese for letting me into their local. If you’re looking for a roast that ticks all the boxes in the Fens, this is the one. Just make sure to ask for extra gravy and sauce – that monster Yorkie needs the attention!