Pronunciation: [kˈɑːvəɹi] (IPA) 
The spelling of the word "carvery" follows the pronunciation of the word. The word is pronounced as /ˈkɑːvəri/ in IPA phonetic transcription. The "ar" sound in the first syllable is represented by the spelling "ar" in the word. The "v" sound in the second syllable is spelled as "v" in the word "carvery." The letter "e" at the end of the word is silent, but it is included in the spelling to indicate that the second syllable is stressed.
Carvery is a noun that refers to a type of establishment or a specific section in a restaurant where cooked meats, particularly roasts, are carved and served to customers. This term is commonly used in the context of British and Irish cuisine.
Typically, a carvery offers a wide variety of meats such as beef, lamb, pork, and poultry that are cooked to perfection and sliced thinly by a chef or server before being served to the customers. These meats are often roasted or braised slowly, resulting in tender and flavorful slices that are then accompanied by a selection of vegetables, potatoes, and savory sauces.
Carveries are usually set up as a buffet-style arrangement, allowing patrons to choose their desired meats and portion sizes. The concept of self-service is often an integral part of the carvery experience, where customers can select their preferred cuts and quantities from a range of options available.
Due to its popularity, carveries are not limited to just restaurants and may also be found in hotels, pubs, and special events. The term "carvery" itself can also describe the section or specific area within a restaurant dedicated to serving carved meats.
Overall, carvery can be seen as a distinctive dining experience, offering a unique opportunity for individuals to enjoy finely sliced, succulent roasts, along with a variety of complementary side dishes.
The word "carvery" originates from the Middle English term "carverie", which evolved from the Old French word "charverie" or "charovere". In turn, the Old French term is derived from the verb "charver", meaning "to cut meat". The root of "charver" can be traced back to the Latin word "caro", which means "flesh" or "meat". Over time, "carvery" came to refer to a place or restaurant where meat, most often roasted, is sliced and served.
