Sunday Roast in Wales, Hay-on-Wye: Three Tuns

After spending a delightful day exploring Hay-on-Wye, the charming town in Wales known as the “Town of Books” — packed with second-hand bookstores and rare finds — we were on the lookout for something comforting and hearty to wrap up the afternoon. Since it was Sunday, there was no better plan than indulging in a classic Sunday Roast. Coincidentally, right near where we parked, we spotted a cozy restaurant offering one. Though we initially decided to browse around for other options, we ended up circling back — and thank goodness we did. That’s how we discovered Three Tuns, a true hidden gem.

Three Tuns sits quietly on a small corner, with a simple white façade and grey roof. From the outside, it looks modest — almost easy to miss. The doorway is quite low (tall folks, mind your heads!), but once you step inside, it opens up like a maze of rooms. Each corner reveals a new, differently styled space — warm lighting, rustic furniture, and cozy nooks make the entire dining experience feel intimate and unique. Outside, the chalkboard sign reads: “Sunday Lunch – Served from 12 PM to 3 PM” Only three hours — so if you want in, don’t be late!

Their Sunday Roast is set up as a three-course menu, with options to mix and match: One course – £10.95, Two courses – £14.50, Three courses – £17.95.

Roast Topside of Herefordshire: Tender slices of roast beef, served with crispy roast potatoes and a classic Yorkshire pudding. A comforting and traditional pick.
Weish Leg of Lamb: Surprisingly, this came without Yorkshire pudding but included sauerkraut instead — which paired wonderfully with the lamb. The meat was flavorful and tender, without any strong gamey taste. The potatoes? Crisp on the outside, fluffy inside. And the gravy? Rich and just salty enough.
Soup of the Day: This came with our main dish — a thick cucumber soup (we think!). I only had a few sips before it disappeared into everyone else’s bowls. It was creamy but refreshing, likely thanks to the cucumber, and didn’t feel heavy at all.
Seasonal Veggie Platter: A side plate filled with just-right cooked baby carrots and other in-season vegetables. Honestly, the roast felt a bit plain without them, but once we added the veg on top, it all came together — both in flavor and presentation.
Horseradish: I also added a spoonful of horseradish, a white, sharp-tasting condiment that’s a bit like wasabi or spicy mustard. It was punchy and nose-tingling, but paired so well with the beef and veggies that it brought a whole new dimension to the dish. Spicy, but satisfying!

This was actually my third time having Sunday Roast in the UK, and each time has brought something different — whether it’s the meat, the sides, or the atmosphere. But this meal at Three Tuns really stood out for its authenticity, cozy setting, and thoughtful flavors. If you’re ever in Hay-on-Wye on a Sunday, make sure to stop by Three Tuns between 12–3 PM. It’s the perfect way to warm your belly and your soul after a day of book browsing and riverside wandering.

📍Three Tuns
Broad St, Hay-on-Wye, Hereford HR3 5DB, United Kingdom