Booking a table is absolutely essential if you hope to experience a Sunday carvery that has become a weekly sell-out sensation in Wrexham. The demand for a hearty roast without the kitchen labour is clear, and I went to see what the fuss was about.
A Landmark Venue with a New Lease of Life
The carvery is hosted at Maesgwyn Hall, an imposing, rambling building set within its own grounds near the now globally recognised Wrexham football stadium. Previously owned by a local masonic lodge, the hall shut during the pandemic before being revived by the owners of the Fat Boar pub chain. It's a central location with a large free car park, making it a popular pre- and post-match spot for fans. On our visit, the buzz was palpable, with a baby shower adding to the lively atmosphere.
We secured our place via Messenger—a non-negotiable step for this hot ticket. After checking in at the bar and opting for two halves of Wrexham Lager (£2.40 total) in lieu of tea or coffee, we joined the eager queue. The sight of the meat station ahead quickly focused our minds.
The £15 Feast: A Mountain of Choice
The pricing structure was straightforward: £15 for an adult plate, £9 for under-12s, or a mega plate for £19. The crucial decision was the meat selection. After a brief tactical discussion, my wife chose beef and turkey, while I doubled down on pork and gammon.
Once the generous slices of meat were served, we moved to the extensive trimmings station. The array was impressive: Yorkshire puddings, roast potatoes, mash, stuffing balls, carrots, honey-glazed parsnips, red cabbage, cauliflower cheese, assorted greens, and a tray of pigs in blankets. In a futile attempt at appearing virtuous, I piled a bit of everything onto my plate, attempting to hide the richer items under greenery. The resulting mountain of food was comically large.
Back at our table, we added condiments from a well-stocked station featuring pan gravy, horseradish, mustard, mint sauce, and cranberry. The verdict on the meats was positive. The beef was served pleasingly pink, and the turkey was succulent. My gammon and pork were moist, tender, and flavourful, even buried beneath my edible avalanche.
Highs, Lows, and a Serious Laundry Bill
Most of the trimmings hit the mark. The stuffing balls were crispy outside and soft within, the red cabbage had a wonderful jam-like texture, and the honey parsnips were perfectly golden. The mash was creamy, and the greens were cooked just right.
It's a challenge to perfect every element in a carvery, and there were minor quibbles. The Yorkshire puddings were somewhat chewy, and the roast potatoes a touch dry. However, the cauliflower cheese, smothered in a bronzed cheese sauce, was a definitive win.
With eyes bigger than our stomachs, we struggled to finish. The attentive service added to the convivial atmosphere, which catered to everyone from pensioners to young families. One can only imagine the hall's laundry bill, dealing with gravy-splashed plates and pristine white tablecloths.
We politely declined the £6 dessert menu—which included chocolate fudge cake and knickerbocker glory—and the £6 starter options. After such a feast, extras seemed impossible. The final bill for two carveries and lagers came to £34.80.
Leaving with a loosened belt and a pang of calorie-related guilt, the experience was overwhelmingly positive. The value, atmosphere, and quality of the core offering make it easy to understand the weekly sell-outs. Would I return and pile my plate just as high? Absolutely.
