Maesgwyn Hall in Wrexham offers a popular £15 carvery that often sells out on weekends
Adult portions are priced at £15, under 12s at £9, and a colossal mega plate for £19(Image: Mark Williams)
I’d heard whispers of a carvery that was fully booked every weekend. It appears that people relish the opportunity to queue for a hearty carvery lunch, particularly when the thought of preparing a Sunday roast feels too daunting.
This popular spot is located at Maesgwyn Hall, a sprawling building formerly owned by the local masonic lodge and nestled within its own grounds and gardens, adjacent to Wrexham’s now globally renowned football ground.
During the pandemic, Maesgwyn Hall had to shut its doors, but later the lease was snapped up by the proprietors of the well-established Fat Boar pub chain, which operates in several locations across North Wales. The hall is an imposing landmark, centrally situated and easily reachable, boasting a large free car park on-site.
It has evolved into a favoured haunt for football enthusiasts on match days, and during our visit, one of the function rooms was adorned with pink balloons for a baby shower.
The top bar and snug are both striking spaces, bathed in natural light and adorned in neutral hues. Each function room features its own bar, complete with smart white tablecloths and red napkins.
The plates could be piled high with food at Maesgwyn Hall(Image: Mark Williams)
We secured our spot via Messenger, a must-do to ensure a table at this frequently fully-booked event. Upon checking in at the bar, we ordered two halves of Wrexham Lager, having confirmed they didn’t serve tea or coffee. We barely had time to sit before joining the small queue of eager patrons.
From a distance, we surveyed the selection of meats, gradually moving closer to the carving chef. A stack of white plates awaited us on the first table, with adult portions priced at £15, under 12s at £9, and a colossal mega plate for £19.
The moment to choose our meats was fast approaching. We conferred in hushed tones, akin to footballers planning a free kick just outside the penalty area. Should we opt for all four meats or just one?
Following the lead of the customer ahead of us, we chose two meats each. My wife selected beef and turkey, while I doubled up on pork and gammon.
Once our chosen meats were heaped onto our plates, it was time to visit the vegetable station. The trimmings section offered an array of options including Yorkshire puddings, roast potatoes, mashed potatoes, stuffing balls, carrots, honey-glazed parsnips, red cabbage, cauliflower cheese, a variety of greens, and a tray of pigs in blankets.
Mark Williams enjoys a visit to Maesgwyn Hall(Image: Mark Williams)
I loaded my plate with a bit of everything, attempting to give the illusion of healthiness by covering my pigs in blankets and roast potatoes with greens. But my towering pile of food, rivaling the height of the imposing Wrexham floodlights across the street, betrayed my attempt at deception.
After piling our plates high, we made our way to a small condiments table. A large jug of pan gravy was nestled amongst condiments like horseradish, mustard, mint sauce and cranberry.
My wife noted that the beef was served quite pink and the turkey was juicy, far from dry. I particularly relished the moist and tender slices of salty gammon and pork, which were buried under my mountain of food.
The stuffing bites were perfectly crispy on the outside, soft on the inside, and packed with traditional stuffing flavour.
The red cabbage boasted a delightful jam-like texture with a sweet and sour aftertaste. The honey parsnips were golden and soft on the outside, carrying a subtle sweet tang.
The mash was creamy, fluffy and buttery, while the assortment of green vegetables were moist rather than al dente.
It’s challenging to nail every aspect of a carvery, and I found the Yorkshire puddings to be overly chewy and somewhat lacklustre, whilst the roast potatoes were slightly dry. However, there were no such issues with the cauliflower cheese, which was generously topped with a bronzed cheese sauce.
The food on offer at the Maesgwyn Hall carvery(Image: Mark Williams)
My eyes had definitely been bigger than my stomach as I struggled to polish off the heap of delights in front of me. We had arrived famished after skipping breakfast, lured in by the tantalising aromas of roasted meat. In my defence, I would argue that it’s incredibly difficult not to stack your plate sky-high in such circumstances.
The Maesgwyn must surely have a hefty laundry bill, given the combination of gravy-laden plates and pristine white tablecloths.
A waitress enquired if we fancied any dessert, but we kindly declined. Frankly, I’d be surprised if they managed to sell many puddings after such an enormous carvery, but for £6 you could choose from chocolate fudge cake, apple crumble, vanilla cheesecake or a knickerbocker glory.
There was also a starter menu featuring items like garlic mushrooms, prawn cocktails, pate, or bang-bang chicken for £6 as well. However, it would seem unwise to indulge in a starter before the main event, especially if you’re someone with little portion control, like myself.
The clientele here was quite diverse, ranging from pensioners engaged in lively discussions to cheerful families with young children. Everyone seemed to be enjoying themselves, aided by the attentive service provided by the diligent staff.
I spent the remainder of the afternoon one notch looser on my belt, feeling somewhat guilty about the calorie overload we had just indulged in.
Yet, deep down, I knew that I would likely repeat the same routine the next time I find myself famished at a self-service Sunday carvery.
The bill: carvery x 2 £15. Wrexham Lager half x 2 £2.40.