Many years ago we went to restaurant and ordered roast beef, the chap came out with slices of raw beef, popped it in the oven and a few minutes later roast beef appeared. This Sunday we went to a pub and had roast beef. I wondered if they adopted a similar method as the slices were so uniform they must have been cut on a ham slicer, I suppose the joint could have been roasted then sliced and warmed up by the gravy or could you cook a joint by slicing first and cooking quickly. More thin steak than a roast but caterers must have lots of tricks they use to get meals out quickly.

    Yeah used to go to Preto once every two months or so eat as much as you can if I remember correctly was £15.99 and weekdays lunch time £9.99. Loved their kupim. Could eat only that :)

    Good old days.