One of the North West’s top chefs has shared his secrets for the perfect Sunday roast dinner. 

Multi award-winning culinary expert Colin Gannon, Director of Food at The Grand in Southport and Mikhail Hotels and Leisure Group, has perfected Britain’s favourite weekend meal after years of working in some of the UK’s top restaurants. 

His methods of exacting preparation include cooking at low temperature over several hours, sourcing the freshest local ingredients, maintaining an intense level of detail and enjoying the support of an expert brigade of chefs. 

Sunday roast dinner fans could follow Colin’s well-informed cookery advice – or save themselves hours of time (and washing up) by booking a table for a Sunday roast at The Grand on Lord Street! 

Colin said: “The British Sunday roast is one of the world’s most iconic dishes. 

“It’s vital that we get every element of it the very best we can at The Grand and at the Bold Hotel. 

“We’re confident we serve the very best Sunday roast in Southport, while also offering great value. 

“The most important ingredient is making sure all our meals are home made, using fresh, seasonal ingredients. 

“We cook our roast potatoes in beef dripping which really boosts the flavour. 

“We slow cook our beef at a low temperature over several hours so it’s really tender and succulent when you eat it. There’s nothing worse than roast beef when it’s really tough. 

“We cook our turkey overnight in a water bath, and then roast it, to ensure it retains all the flavour and all the moisture. 

Award-winning chef, Colin Gannon has recently taken up position as Director of Food at The Grand, Southport, and Mikhail Hotels and Leisure Group.

Award-winning chef, Colin Gannon has recently taken up position as Director of Food at The Grand, Southport, and Mikhail Hotels and Leisure Group.

“When you roast it too quickly and too high it can go dry very quickly and the fibres toughen. 

“We are very proud of our gravy! We take the juices from our roasting tin and then add things like wine, thyme, and rosemary. 

“All of our gravy is made fresh and it makes all the difference to a Sunday roast. 

“It is what we call a proper gravy! 

“Our vegetables are all hand prepared and cooked too, using the finest local, seasonal produce available.” 

For diners who fancy something different to a Sunday road, then no need to worry as the Grand has its A La Carte Menu running all day on Sundays too. 

Colin Gannon brings many years of expertise in food and drink, catering and fine dining to The Grand and took up his role earlier this year. He has always loved the culinary arts, with his early career beginning in Southport when he studied at Southport College. Now, he has returned to the area to cement The Grand’s place on the culinary map.

Colin has worked at many fine restaurants, hotels, and resorts, and has been instrumental in helping them achieve applauded acclaim. His culinary journey took him to The Isle of Man and then to The Channel Islands in the early days before his return to the mainland, where he took up a position at the prestigious three AA Rosette-awarded Red Star Hotel, The Rampsbeck Country House in Cumbria before heading further north to Scotland. There, he took up a position at the Red Star property, One Devonshire Gardens, which has been awarded three AA Rosettes in Glasgow.

Colin’s mouth-watering career also saw him creating delectable dishes at four Red Star-awarded Rookery Hall and the four Red Star and three AA Rosette-winning New Hall Hotel in Sutton Coldfield. Following that, Colin assumed an executive chef role at Shrigley Hall in Cheshire, where he gained rosettes, and at the leading spa resort, The Lodore Falls in Cumbria. Most recently, he spent seven years at Champneys Spa Resort, Mottram Hall, where he gained two rosettes.

Now that he has returned to Southport to take up a position as Director of Food for The Mikhail Hotels & Leisure Group, his key focus is to make his mark on the already exceptional food offerings at The Grand.  

To book call 01704 334 533 or visit:  

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