With the help of Argus readers, we have put together a list of some of the best places to dine out for Sunday dinner in and around Gwent.

From traditional cooked roasts with all the trimmings to decadent self-service carveries, we really do have it all in Newport, if you know where to look.

The Bell Inn, Bulmore Road, Caerleon

Photo: Michael Williams

Former 17th century coaching inn, The Bell Inn, is a force to be reckoned within Gwent’s culinary scene.

From Gastro Pub of the Year award wins, voted by Voice readers, to a selection of award winning ales and modern Welsh classics, the venue has a reputation for quality ingredients and innovative presentation.

The venues “famous” Sunday Roast is a more traditional affair served up between 12pm and 4pm to the sounds of Welsh music, acoustic acts or live jazz.

Vegetarian options include baked cod with a cockle and lemongrass crème and garlic mushroom linguine. It’s as fancy as it sounds.

One course is £9.95. two courses are £14.45 and three courses are £18.95.

Cwrt Henllys, Restaurant, Henllys Village Road, Cwmbran

Photo by Michael Williams

“A warm welcome and good food awaits” a short drive from Newport and if there is any reason to break the Sabbath, this is it.

Cwrt Henllys, serves up a tantalising selection of locally sourced meats between 12pm and 4pm, with a one course option for £8.95 and a £10.95 option adding a selection of desserts.

Children also dine for £5.50 with a two-course meal charged at £6.50. Booking is essential.

Rock and Fountain, Pub Restaurant, Penhow, Newport

Photo by Michael Williams

Nestled in the picturesque village of Penhow, The Rock and Fountain is ran by husband and wife team Gareth and Heather Lee, partly specialising in traditional Sunday roasts.

The venue’s two-course roast, including handmade Yorkshire puddings, offers a selection of succulent meats and a vegetarian option of grilled sea bass.

The roast is open between 12pm and 4pm and is so popular that customers often have to book two weeks in advance.

Stuffed Dormouse, Ponthir Road, Caerleon

Photo by Michael Williams

Launched in 2012, this Caerleon bistro was founded with the aim of standing apart from other Newport eateries, serving a selection of exotic meats ranging from Llama to Zebra.

However, when it comes to Sunday dinner, all the classic contenders make an appearance, with a choice between roast prime British beef, roast leg of Welsh lamb and roast leg of pork, all served with a fresh selection of vegetables.

Starters and desserts rotate on a weekly basis and include homemade soup, pate served with warm toast and onion chutney and the Dormouse’s famous cheesecake.

Vegetarian options are also available with a two course meal priced at £10 per head and one course priced at £7.50.

Tredegar Arms, Rogerstone

Photo by Michael Williams

As an affordable and stylish venue in the heart of Newport, the award-winning Tredegar Arms offers a classic combination of Sunday roast options.

Choose from slow cooked half roast chicken, tasty roast pork or tender roast beef served with potatoes, seasonal vegetables, a Yorkshire pudding and gravy for £9.79.

Seniors and children can dine for £3.99 whilst the brave can sample the Tredegar “trio of meats”, for £11.29. A dish guaranteed to give you the meat sweats.

Cllr Chris Evans, of Rogerstone Ward, describes it “as one of the best Sunday lunches you could ever wish for.”

Usk Vale, Malpas, Newport

Photo by Michael Williams

Another popular choice with our readers, The Usk Vale is located on Pillmawr Road between Malpas and Caerleon, offering al fresco dining in beautiful surroundings during the week.

On Sunday, there is a two course lunch for £9.95 between 12pm – 4pm with fantastic choices of homemade starters and roast meats and an alternative option of a fish dish or vegetarian meal.

Readers have also noted the friendly service and plentiful portions as factors that make this such a popular dining spot for families every week.

The Waterloo Hotel and Bistro, Pill

Photo by Michael Williams

Built in the 1870s, the Waterloo Hotel and Bistro is a local gem, offering a host of inventive menus and dining experiences.

While some commercial carveries ride the gravy train of profit and poor produce, the chefs at the Waterloo like to add a little extra.

Two courses cost £13.95 and three courses cost £16.95 with dishes ranging from classic roast meats to sorbets, homemade fisherman’s pie, and goats cheese rotollo.

Sunday Lunch is served between 12pm and 2pm and thankfully has bucked the recent trend of serving on a chopping board / in a flower pot.

Mojo The Food Bar, Clarence House, Newport

Mojo The Food Bar claims to offer its customers a “distinctive, style, food, design and atmosphere.”

This mantra is evident in the design and selection of the Sunday Lunch menu, which is available between 12pm and 4pm at £17 per person for a two course meal and £20 for three courses.

Meat-wise, the bar serves roast sirloin of Usk Valley beef, free range Herefordshire lamb, pork loin and vegetarian options of wild seabass and mushroom dishes.

You can also gorge yourself on a range of desserts ranging from Lavender Crème Brulee and Orange Panacotta or sample a selection of British and European Cheeses for an additional £8 charge.

With an approach to a classic meal that combines tradition with contemporary culinary practice, a Sunday lunch at Mojo is sure to be a memorable and unique experience.

New Inn, Chepstow

Roaring fires, a warm welcome and a traditional Sunday Roast “with all the trimmings.” The New Inn has it all.

As a grade two listed building with a fascinating history as a public house, the Pwllmeyric venue is situated within walking distance of the Wye Valley, serving traditional pub grub alongside creative la carte dishes.

Around 60 people attend the Sunday lunch every week, with three courses priced at £19.95 and one main course for £12.95.

There is a choice of beef sirloin with horseradish, free range chicken with sage stuffing or pork belly with apple compote, plus, a choice of five desserts including homemade ice cream.

Mountain Air Inn, Tredegar

The first carvery on our list takes us on a journey to the mountainous heights of Blaenau Gwent.

The Mountain Air Inn, Tredegar, combines stunning views of the Brecon Beacons with a daily carvery open Monday – Saturday, 12pm – 2.30pm and Sunday, 12pm – 4pm.

For £8.99 customers can gorge themselves on a main course and starter while a three course option is also available for £13.99.

The Mountain Air Inn is prided on its friendly welcoming atmosphere and also has a takeaway carvery option.

Booking is advisable.

The Priory Hotel, Caerleon

Founded by a Welsh prince and dating back to 1180, the Priory has been many things — a Cistercian Monastery, a nunnery, private residence and more recently an esteemed hotel and restaurant.

The Priory Sunday lunch was flagged up by many readers as one of the best with a £14.95 per head two-course menu, using “only the best seasonal produce.”

Titillating starters include chicken liver pate with spiced pear chutney and marinated Welsh lamb ribs with chilli jam, while unique variations of pork, beef, lamb and chicken are on offer as main courses.

Herb encrusted hake and butternut squash and goats cheese crumble are available for veggies and children’s portions are also offered upon request.

The Ridgeway Bar and Kitchen, Ridgeway Avenue, Newport

The Ridgeway Bar and Kitchen was formed when owner David Pell saw a gap in the market for “good, simple, British food” and since opening has cause quite a stir amongst punters.

Its menu is formidable with around 20 dishes to choose from, ranging from signature kitchen roasts and alternative main courses, to a “grand finale” of desserts.

A two course meal is £16.95 per head with three courses costing £19.95 and the venue also offers a “perks” loyalty card for repeat customers. Booking is also advised.

The venue will be announcing a new Sunday Lunch Menu from Sunday, February 7, replacing the traditional beef option to a rib of beef.

Owner David Pell added: “However this will still be the same excellent standard of 21-day dry-aged mature Celtic-pride Welsh Beef.”

Which is your favourite? Leave your thoughts in the comments below.