Will the Feast of Eden win over a big Dinner Bell?

WHAT makes a carvery great? The Ireland’s Favourite Roast mystery-judges shared their criteria for separating a good roast from a truly great Sunday dinner with the Irish Mail on Sunday.

High on the list of what makes a great roast is of course, the quality of the meat.

The right cut of meat is essential as, of course, is the way that it’s cooked.

Beef that falls apart in the mouth, or delicious chicken or ham, is the key to a great dish.

Attention to detail is very important: the meat should be facing you when the plate is presented to you, according to the mystery judge.

Special attention is also given to the gravy – is it too salty or too thick, how has it been made?

A good gravy binds all the other ingredients of a dish together and given that the competition is sponsored by Knorr gravy, a good gravy is essential.

The vegetables – an oftenoverlooked part of any carvery – should be both well-seasoned and local produce is a big plus, both for quality and environmental impact.

Smashed vegetables, or previously frozen vegetables, will always count as a downer on a Sunday roast.

And the service that is offered by the venue is just as important as the food.

The atmosphere should be relaxing, the staff should be approachable. A smile on entry is a big plus in the mystery judge’s book.

The mystery judge also said it’s important that it should be easy to find your way around a carvery venue.

Everyone hates that awkward walk to the bathroom when they aren’t sure where they are going – signs are useful and should always be included in the decor of any establishment.

Little extras – ice in the drinking water or an extra scoop of gravy – can go a long way to making a good carvery a great carvery, the mystery judge said.

But it is the overall experience that really makes a meal, and that’s what the mystery judge is looking for.

They will give a score to each venue based on their experience, and the provincial winners will be declared later this month.