No one ever said hog roasting was easy, but today has involved a lot of lifting and pulling for the boys! We have just tkaen delivery of our brand new hog and spit roasting machines which are to be put to use pretty much straight away. Our current machines are hardly old, but if you want to make exacting food then the machinery and equipment you use has to be exacting too. When it comes to providing the perfect spit roast or Hog Roast in Hemel Hempstead, there is no other company that can come close to us. What we are about to do now is a testament to the detail we show attention to as well as the dediaction we have to making sure it all goes right.

On moving the machines into the holding area at our headquarters, we must now put them to the test. Instead of using industril units which would look at home where they couldn’t be seen – our machines are hand made in Britain and look wonderful. Although they prepare meat better than any other machine – as well as producing the most bubbly and golden crackling – each machine is ever so slightly different due to beiung hand made. Instead of a weakness, we see this as a strength – as each of these machines has character and in turn we can love them. By testing each machine, we note its idiosyncracies and this allows us to cater more effectively, especially when it comes to pulling all of the menu options together and timing all of our menus.

Many of our current machines will continue to be used for a while, as thy are in perfect working order – however, it is important to bring in the new ones with a good time overlap. Working closely with the manufacturers (another great facet of working with a British machine manufacturer) has allowed us to tailor the design – allowing for better events for our clients. When it comes to getting the hog roast and spit roast event just right, we leave no stone un-turned.

In todays BLOG diary, you will be coming along with us to a hog and spit roast event. As a way of allowing you immediate access into the fun and excating world of hog and spit oast events – it doesn’t come much better than this. Today we are catring for a large corporation at one of their annual meetings – crucial for them gaining funding from their investors as well as securing business contracts from their overseas trading partners and affiliates. Pressure? We love the stuff. And as for the food we are going to serve – we simply cannot wait to see everyones faces light up. With our vast experience of corporate events, as well as all other types of events, we know that the mood can often take some time to lift and become relaxed. This is where we come in. Through the use of the hog and spit roast, we offer a type of catering that involves people and thrills them too. It allows for conversatin to flow and really allows people to relax and enjoy themselves. So off we go!

Just picked up our meats from our farm suppliers – the two whole pigs which have been recently butchered look excellent – with great colour and perfect meat to fat ratio. The lambs look equally as good – great deep colour and good marbling through the meat. With all of our ingredients and equipment its to the venue we go. When it comes to having a Hog Roast in Bedford, we are most certainly the last word.

At the venue and have spoken with the hosting company. They are keen for perfection and we have instilled confidence in them. We all run through our final organisational routine to ensure that everyone knows service times and service points – then its onto the machines and spits with the meats. After seasoning, the meats will roast and turn slowly towards a lovely golden colour. With the lamb, the fat will continually baste in order to create food heaven.

Prepared the accompaniments and the gueswts have taken a real shine and an interest in the food – everything is going swimmingly.

After the event we received nothing but praise – and we leave a party that is relaxed and truly satisfied.

What a year for a having a spit roast or a Hog Roast in Basingstoke! Once again we’ve increased our capacity in every way, which means we can now cater for more people than ever – giving them the kind of food that restaurants can only dream of. In todays BLOG we are out on the road visiting a few of our skilled and fully trained catering teams on location. We get to hear the opinions of the chefs on what they do and how they do it – and we may even get an odd word or two from the clients themselves. As the owner of the company, I like to head out quite often to see how our guys and girls are doing on location. Although I’m continually inundated with emails and letters stating how fantastic our services are – it does me good, and the company good, if I get out there and have a good look for myself.

First stop is a birthday party at a cricket club, and it appears that the host have gone to great lengths to decorate the outside as well as the inside! On visiting the catering team while service was underway, it was great to see that everything was going perfectly – indeed, I couldn’t have prepared that crackling any better myself! It was great to see the organisation between the service team and the chefs working so smoothly – as teamwork in our job is absolutely vital; if one part of the chain fails then it can quickly begin to un-ravel. With only kind words from the host, we move on to our next catering assignment and location.

Next stop is a party to commemorate a son returning from the war in Afghanistan. I personally dealt with this event; as the mother of the son returning was nervous and excited about her sons imminenet return. On arrival it was great to see that the party really was in full flow – with everyone loving the food as well as the drink. Its great to see just how much a hog roast brings people together. Stay tuned for more insight into what we do!

Today I’m in Warrington and I have been busy these last few days with a couple of different hog roast catering events, from weddings to parties.

We have plenty of hog roast services to be had in Warrington, all at great prices.

If you need catering in Warrington our hog roast catering is the best in town and we’ve grown a reputation for being able to provide the tastiest hog roasts while keeping costs down. There’s nothing to rival the great aromas, tastes and even the sight of a good hog roast. We cater for all types of occasions so whether you need catering for a wedding, party or a corporate event we’re the company for the job. Hog Roast Event Catering have the best hog roast machines in the country and when you factor in the professional expert hog roast chefs and waiters we use you can see why the combination has made us a catering favourite in Warrington.

Another of our many amazing hog roast services is our hog roast machine hire, in fact, that’s what I’ve been doing all morning – Trawling through machine hire enquiries and getting back to interested parties. My staff are always knee deep in calls and emails from people who want to hire a machine and the reason for that is pretty simple, Hog Roast Event Caterers create and stock the best machines in Warrington. If you want to hire a machine we hire on an event or monthly basis and have 2 different machine models, one tailored for personal party use and the other larger model for commercial use by caterers or restaurant owners.

You can find out more about our services by having a look on the website or phoning us. Unfortunately I have to cut this blog post short as we’re catering at a big retirement party on the outskirts of Warrington in a few hours.

Hello there people, welcome again to another addition of the Hog Roast Event Catering blog. Today I’m on my way to Preston in my home county of Lancashire, with the team to cater for a surprise 40^th birthday party, for a client’s sister. As I write this my hog roast team are loading up the truck with machines and fresh produce, making sure that everything is good to go for tonight’s event.

We’re expecting around 250 guests so we’re taking with us the largest of our spit roast machines, which is capable of cooking comfortably for 250. The pig we’re taking with us is a large one and tips the scales at 70kg, which is more than big enough to feed all of the guests.

We’ll be at the event location as always a good number of hours before the event (usually 5 or 6) so that we can set up our machines, ready ourselves for the event and prepare and start cooking all of the food fresh and on site. There’s no substitute for fresh food and our hog roasts just wouldn’t be the same if we were reheating or cooking pigs that have been in a freezer for weeks/months.

Hopefully the event goes well and the birthday girl shows up. We’ve had one or two surprise birthday party frights in the past with the birthday boy or girl showing up rather late!

For the Preston hog roast party we’re catering from our Party Menu 4, our hog roast gourmet menu. The client has chosen the Spit Roasted Pig served with apple sauce, stuffing and crispy crackling option, jacket wedges, as well as a Tomato and Basil, Classic Caesar and a couscous salad.

The menu also has an option of spit roast lamb served with mint and mustard, spit roast turkey served with a cranberry sauce, spit roast chicken served with sage and an onion stuffing and spit roast beef served with horse radish sauce. All are complimented with bread rolls and a selection of sauces, as well as a vegetarian option for any vegetarian guests. Or a vegan option, on request.

Hello again folks, this week work has taken me to Doncaster, the last leg in my tour of Gods County. Weather isn’t too bad and work is going great, with plenty of interest in our hog roast catering, which is always good.

Yesterday I took charge of catering at a Christening after-party, the Christening took place at the Church around lunch time and we provided the catering from a pub that the Grandparents had privately hired for the day. The event went really well with high spirits and some great food to go with it. The menu we created for the customer almost from scratch and the food was served in a free for all buffet style, with attendees of the party helping themselves throughout the afternoon. The party wasn’t too big and was very family orientated, instead of the usual hog we served spit roasted lamb with mint and mustard, one of my personal favourites and it went down well with the guests.

Today I’ll be leaving the office once more to help organise catering for an important business meeting. I won’t give away too many details but the meeting is an important one so there’s no room for anything less than a world class service and the pressure will be on. As with most business meetings we’ll be serving our breakfast snack menu, with our supreme spit roasted beef and horse radish sauce served in a white bread roll. A very simple menu but a favourite amongst ourselves and our customers, not only is it low in price but it tastes fantastic and is plenty filling, perfect for breakfasts or lunches whether informal or formal.

My sales team in Doncaster have a quiet week ahead, making now as good a time as any to get in contact with Hog Roast Event Catering to make a booking or find out a little more about any of our many hog roast services, from catering to machine hire to machine sale.

Morning comrades, today I’m in Sheffield and we’re catering at an evening party in a pub beer garden for a group of 60. We’re expecting a good night but today I thought I’d switch up the usual blog posting format and give you a taste of the secrets of hog roasting.

Have you ever sat and thought about why spit roasting tastes as good as it does? Well wonder no more, I’m going to let the cat out of the bag and offer you a brief introduction into the science of hog roasting!

Okay, the number 1 reason for our hog roasts tasting as great as they do is in the cooking method itself. Hog roasting has an edge on other methods of cooking meat for 2 reasons – 1) Hog roast machines respect the meat and cook very, very slowly, quality over quantity, and 2) Spit roast machines, as I’m sure many of you are already aware, rotate the meat over the heat source throughout the cooking process.

To elaborate a little on why the 2^nd point is so important, when you cook meat with most traditional methods, whether under a grill or on an oven tray, you lose most the juices and fats from the meat, which has a tendency to firstly dry the meat, but secondly take away from the taste of the meat itself and leave it rather bland. You can even try to spoon the juices back over the meat, but that’s mainly damage control.

When you hog roasting the constant turning of the meat actually PREVENTS loss of juices and fats. As the animal turns the juices are again and again being reabsorbed, making it so there’s no escape. The end result of this self basting process is that when the animal is cooked you’re left with a crispy, outer crackling shell and meat on the inside that’s as juicy, flavourful and mouth watering as you’ll ever come across.

It’s a great morning, isn’t it? It is on my end, anyway! You might have read my previous blog posting about my week in Middlesbrough and in particular a catering job for a lovely Indian couple who needed catering for a traditional Indian wedding. Well, to put it in a few words, the day was fantastic and we even managed to pick up some more possible clients in the way of interested family members and guests. Keep your eye too on our menus as we’re pondering the inclusion of a few of the dishes we cooked at the wedding as part of our set-menu options.

Anyhow, that was last week and this is this week, and at the moment I’m in York, one of my favourite locations in the UK whether for business or pleasure, or both, as is usually the case when hog roasting!

Tomorrow I’ll be catering for an old friend and long time client at one of York’s largest annual corporate functions. We’re expecting close to a thousand guests and will be serving our Corporate Hospitality Menu 5, which is our Hog Roast Dining Menu. The menu is designed for formal, sit-down events and is the most popular menu that we have for corporate functions. The menu comes with a choice of four Canapés, your main dinner meal, including a salad and potato option and a dessert. It’s one of our most flexible and tasty menus and our staff always enjoy taking a few leftovers home!

It’s always great to be given the opportunity to cater at corporate functions as there are always opportunities and business friendships to be had. One of the perks of the job is being able to meet so many great and like minded business individuals. My friend John (the organiser of tomorrows function) for example, I got to know through catering at his events.

One thing that never fails to surprise me is just how well received our hog roasting is, despite the variation in the events we cater at and the sort of people we’re catering for. If food were linguistics then hog roasting would be the undisputed universal language. Take this past week as an example, I’ve been in Middlesbrough getting my hands dirty and in no legitimate order we’ve catered for 2 weddings, a birthday party, a christening, a business meeting and a corporate function. For every event we received nothing but positive feedback from our customers and their guests, this despite the fact the menus for each event were different, as were the demographics of the people we were catering for.

Perhaps it’s just me and I might have underlying problems with ego but there’s nothing more rewarding than getting on the road and in the thick of it, and I think it’s partly for all the praise I hear. Something about seeing the enjoyment and happiness written across people’s faces, it’s more rewarding than any written feedback by Email or phone.

This week will be no different as I’m again in Middlesbrough and have a number of hog roast catering jobs – some large, some small – lined up. One job in particular will be a first for me as we’re catering at an Indian wedding, with an expected 300(Yes – three hundred) people in attendance. It’s rare for me to get those nervous feelings of anticipation but I’m excited about this one. I’ve worked closely with the couple and their families (The brides Grandmother knows a thing or two about cooking, let me tell you) to create an Indian-flavoured menu. We’ve played around some in the kitchen with a few ideas and I’m sure we’ll find a way to incorporate a few of the dishes created for this event into our set menus.