Andy Quinn, a New York City based chef and co-owner of The Noortwyck in the West Village, opened up about the perfect British Sunday roast

Andy Quinn is a British-born, NYC-based chef and the co-owner of West Village’s The Noortwyck – one of the few places in the city to offer the popular British Sunday roast. 

The UK staple has quietly made its way to the States, popular not just with expats but also with New Yorkers, who return time and again for the classic Sunday tradition. 

As an expat myself, I was only too happy to try out the restaurant’s take on the classic dish during their Sunday Wine & Wellington evenings – and can safely say, it was the perfect taste of home! I was interested in what made the roast dinner popular in a city like NYC and how Andy ensures it stands apart from the competition in a city so driven by the constant changing food trends. 

What is the biggest difference between cooking for people in NYC vs the UK? 

I tend to think, in my experience, one of the biggest differentiators between dining in the UK versus the US is that back home, guests go out to eat at a certain restaurant or to seek a particular chef’s food, and what becomes a person’s favorite restaurant is driven by the culinary side much more than any other aspect of dining out. Whereas in the US, the service, ambience, vibe and all round hospitality largely drives the dining experience and success of a restaurant. The diversity of products used and cuisines that are showcased is something that we do at The Noortwyck that I believe is an influence I have brought from working and cooking in the UK. 

Talk us through your take on the Sunday roast 

The Beef Wellington is the centerpiece of the Sunday roast we do here at The Noortwyck – we offer a curated a la carte menu to go alongside the wellington and encourage guests to take their time over the meal and leave plenty of space for them to relax and linger, which is what a Sunday roast is all about for me. The most popular common dish I have found to be on both US and UK menus is definitely fresh bread. We have had our fresh Parker House roll with cultured butter on the menu here at Noortwyck since we opened, it has been a constant favorite. I think fresh made in house bread, served warm, is an item that always sells regardless of which side of the pond you find yourself. 

What creates the perfect atmosphere for a Sunday Roast away from home, and what attracts New Yorkers to the traditional English meal? 

The perfect Sunday roast atmosphere is all about warmth, comfort, and a sense of slowing down. It’s not just about the food, but about creating a space where guests feel encouraged to linger, sharing a meal, a bottle of wine, and good conversation. At The Noortwyck, we try to recreate that cozy, communal feeling I grew up with in England, while layering in the kind of thoughtful service and ambiance New Yorkers value. I think what attracts New Yorkers is that balance: it’s hearty and nostalgic, but also feels like an experience, something a bit more intentional than a typical dinner out. 

Who would you say is the Sunday Roast diner? 

With the TikTok-driven renaissance of classic dishes, have you seen that influence, or is your audience more loyal/UK-based? Our Sunday roast diners really run the gamut. We definitely see expats from the UK who are looking for a taste of home, but we see just as many New Yorkers who are drawn to the sense of occasion. There’s been some renewed interest in classic dishes thanks to social media, but what we’ve experienced feels more rooted in ritual than trend. A lot of our guests return regularly and have made it part of their Sunday routine. It’s less about chasing something viral and more about coming back to something comforting and familiar. 

Are you constantly thinking of ways to keep the Sunday Roast fresh and updated? 

Where do you find inspiration? It’s important to respect the tradition of a Sunday Roast, but there’s always room to refine and evolve. For us, that comes through seasonality, technique, and the surrounding menu. We offer a seasonal à la carte selection alongside the Wellington, which allows us to highlight different ingredients and keep the experience feeling fresh. My background living and working in the UK definitely informs the foundation, but being in New York pushes us to think about diversity of ingredients and a slightly more modern, bespoke approach. 

Can you share a little about your Wine & Wellington experience on Sundays — how it started and what makes it special

We launched Wine & Wellington in early 2024 to bring a sense of ritual to Sundays at The Noortwyck, inspired by the traditional Sunday Roasts I grew up with in England. The idea was to create a dedicated, recurring experience that gives guests a reason to gather and slow down at the end of the week. What makes it special is the combination of that nostalgia with a more refined, New York approach. We serve our Beef Wellington with roasted shallots, triple-cooked potatoes, and curated wine pairings that elevate the dish without losing its comforting core. It’s both a celebration and a ritual, which is exactly what a Sunday roast should be. 

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What’s your secret to mastering the Beef Wellington? 

The real secret to a great beef wellington is time and temperature. It cant be rushed and must be correctly chilled down between each step. Before the wellington is ready to cook, it needs to be pulled from the fridge a good 30 minutes before to let it come up to room temperature. We then use an electronic temperature probe to make sure we pull the wellington from the oven at the perfect time, then give it another 45 minutes or so resting at room temperature to allow the meat to finish cooking and retain all its juices. If any of these steps are miscalculated, it can really detract from the final product. 

Have you ever had any famous faces compliment your roast dinner? 

I’m not so sure about direct compliments, but we have had a fair few familiar faces come in to enjoy our offerings on a Sunday evening – Joe Jonas was a regular when he used to live in our neighborhood. Victoria Pedretti, Ella Hunt, Daisy Edgar Jones have also frequented The Noortwyck for Sunday dinner.