Survey reveals the most popular ingredient in a Sunday roast

The nation’s favourite Sunday roast ingredient has been revealed.

A survey has found that it is not chicken or beef or even gravy that the nation wants on its roast more than anything else.

No, it’s the humble roast potato.

And believe it or not, two-thirds of Brits surveyed said they are not able to live without them.

The survey commissioned by Too Good To Go, the food app with an environmental conscience, and the UK’s leading pub company and brewer Greene King, found that almost half of Brits (40 per cent) enjoy a roast dinner every week.

But it wasn’t just spuds that got people talking.

In fact, there are so many opinions on the issue that it could be the biggest debating point since Brexit.

It revealed that when it comes to gravy, Brits are lovers, not haters.

No surprise there, you might think.

Almost two-thirds (62 per cent) said they cannot live without it.

And when we have it, we really go for it.

More than a third of Brits (39 per cent) apply enough gravy so that their roast dinner is “swimming in it”.

Delicious – or too much?

What divides us, though, is the choice of meat, with 26 per cent of respondents preferring chicken and 25 per cent preferring beef. Lamb came in at third place, while turkey, pork and nut roast, all fell below 10 per cent of the vote each.

Broccoli is the most wasted element in the UK, with 1 in 8 Brits (12 per cent) saying it is the most likely to be left over at the end of the meal.

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And less than half of Brits (45 per cent) always use up their roast dinner leftovers, with 25 to 34-year-olds the least likely, with only a third (38 per cent) claiming to.

However, more than half of Brits (58 per cent) would consider a takeaway roast dinner of surplus food from their local pub at the end of the day.

Of those, half (51 per cent) would do so to prevent food from going to waste, whilst over one third (37 per cent) would do so to support their local pub if they are unable to visit due to the pandemic.

Paschalis Loucaides, UK Country Manager at Too Good To Go, said: “The love for roast dinners is very much still burning in the UK. As we make our way into the winter months we wanted to understand what makes the country tick when it comes to preferences about their roasts.

“There are some elements that divide the nation more than others, but what is clear is that there is a strong desire to support local pubs and reduce food waste by rescuing surplus roast dinners from going to waste. Our partnership with Greene King does just that and we’re proud that together we have saved over 100,000 roast dinners from going to waste since 2018.”

Vance Fairman-Smith, Greene King’s supply chain director, said: “We were delighted earlier in 2020 to hit our long-term target of becoming the first pub company in the UK to achieve the Carbon Trust’s Zero Waste to Landfill Standard.

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“We hit our target of our managed pubs sending zero waste to landfill through a variety of projects and Too Good To Go played a big part in helping our carvery sites ensure that we prevented as many unsold roast dinners as possible from going to waste. Our teams are passionate about supporting the environment and it’s their commitment that allows us to make this happen.

“Although our pubs are temporarily closed, we can’t wait to be back open and continue looking at how we operate more sustainably to reduce food waste.”

Too Good To Go lets people buy surplus food and drink from pubs, restaurants, retailers and producers to stop it from going to waste.

Greene King has been a partner of Too Good To Go since July 2018 through its Farmhouse Inns and Pub & Carvery brands.

Bosses say consumers simply download the free Too Good To Go app and search for nearby businesses with unsold produce. They then purchase a ‘Magic Bag’, collect it at an allotted time and enjoy it.

For more information on Too Good To Go, visit www.toogoodtogo.co.uk