The Secret Behind Head Chef Dan Maskell's Sunday Gravy at The New Inn, Shalfleet

thechapeliow
Mar 14
2 min read

At The New Inn, Shalfleet, Sunday Roasts are more than just a meal—they’re a culinary experience. And the secret to their irresistible flavour? Head Chef Dan Maskell’s meticulously crafted gravy base. We asked Dan to share his process, and here’s how he creates the perfect foundation for their famous Sunday Roast.

The Process

Roasting the Bones:

The journey begins every Thursday morning when fresh beef bones are delivered. Dan roasts them for 3 hours at 180°C until they achieve a rich, browned appearance. This is where the Maillard Reaction works its magic, creating deep, savoury flavours as the proteins and sugars in the meat caramelise.

Dan Maskell in the kitchen of The New Inn

Simmering the Stock:

Next, the roasted bones, along with fresh vegetables, go into a massive 50-litre stock pot. Dan likens this process to making a giant tea bag, letting the flavours infuse gently over 3 hours of cooking.

Nothing goes to Waste:

Sustainability is at the heart of Dan’s cooking. The fat rendered from roasting the bones is repurposed to crisp up golden, flavourful roast potatoes—a customer favourite.

Creating the Demi-Glace:

After simmering, the stock is passed through a chinois (a fine, cone-shaped strainer) to remove solids. The liquid is then reduced by half to become a rich, concentrated demi-glace.

Adding the Finishing Touches:

Dan elevates the demi-glace by reducing it further with two bottles of wine and a generous spoonful of sticky redcurrant jelly. This luxurious reduction forms the base of the Sunday gravy, packed with depth and richness.

Taste the Difference

The result? A velvety gravy that perfectly complements The New Inn’s succulent Sunday Roasts, leaving diners coming back for more.