Back again and this time reporting in from none other than
Reading. I’m in charge of catering today
at two Reading occasions , the first being a pub anniversary that’s celebrating
10 years of success and slightly earlier i’ll be giving a helping hand at a
high school reunion.

The pub anniversary should be good fun as it’s a pretty
large establishment and they’re expecting close to 200 people. We’re serving
our food late afternoon and we’re cooking from one of our favourites, the party
buffet menu.

Here’s what we’ll be serving the guests:

Canapés – A choice of a classic Italian Tomato and
Mozzarella Mini-Pizza, with complimentary Greek olives served on top; Wild
Mushroom Bouchees, creamy mushroom, thyme and garlic cooked in a puffy pastry
case; Feta Skewers of marinated Feta cheese in fennel and toasted sesame seeds,
with cucumber, olive and mint; Handmade Gourmet sausages to be served with
whole grain mustard dip; and lastly Mini 100% beef handmade burgers, served
encroute with fresh crispy lettuce and a tomato salsa.

Followed by main course options of – Spit Roasted pig served
with stuffing, apple sauce and crispy crackling or Spit Roasted Sirloin of
Roast beef served with Yorkshire puddings, horse radish sauce and a red wine
gravy – With a salad choice of Fresh Green Leaf, Tomato & Basil or a
Classic Caesar, each with New Potatoes Roasted with rosemary and sea salt.

Finally the guests will have the option for dessert of
either Profiteroles or a Lemon Tart, both served with cream. As always with the
party buffet menu the customer will receive a chef, a catering assistant,
waiting staff that will all be on site several hours prior to the event to
prepare and start the cooking process. We’ll also be bringing our own lay
tables, crockery and napkins.

The High School reunion is also being served from our party
buffet menu, although for all intents and purposes it’s a completely different
menu as the customer has chosen different Canapés, main meals, side dishes and
desserts. There’s so much choice with our menus that it’s rare for one menu
ever to be exactly the same as the other, except for with the more simple menus
such as the pig sandwich and snack sandwich menus.

Hello and welcome to todays installation of our much-loved hog andd spit roasting BLOG. This is where you, as lovers of all things hog roast, get to se the great method of hog and spit roasting from our side. Sure its fun on the receiving end of our celebrated events, however, its also a real joy to roast fabulous meat and make great food too. So hop aboard as we go on one of our culinary assignments today. As a chef I’m normally completely busy with lots of food preparation and menu decorating to do. However, todaay, we have one of uor trainee chefs with us, so I will be able to update the page while I let him get to grips with certain areas under the watchful eyes of my roasting team. Although all of our chefs are completely skilled and qualified, we still insist that they accompany fully fledged chefs like myself for a number of events before they get the channce to do it themsleves. This way, not only do we ensure that our clients are always receiving the very best, but we also instil the skills that w expect. This gives the chef more confidence once they become fully fledged – so everyones a winner. Its commitment lke this which allows us to continually provide the best Hog Roast in Wigan, every time.

After picking up ouur meats from the fresh suppliers we have landed at the location. The meats have been lovingly seasoned and scored to allow the flavours in and the basting juices to flow. As the pigs turn, the juices from the ccarcass seep out. The turning motion then redistributes this juice and it is re-absorbed into the flesh. The resulting taste of this process for over 5 and a half hours cannot be overestimated.

The menus were served with precision and each componenet of the menu came together to produce wonderful results. Another great event and yeet another set of happy clients. Our trainee chef kept a cool head as over 500 people were served – great performance and yet more good news to take back to HQ.

What a weekend we have had – simply great for all of those people who had a delicious hog or spit roast from us. Once again our caterers have done us absolutely proud – with nothing but messages of high praise coming in from our clients. Having a Hog Roast in Stevenage with us is one of the finest ways to ensure that your party or event has the best poosible cuisine and culinary fare within it – with this weekends messages once again confirming this.

On speaking to one of our chefs last night I was delighted to hear about an event which was conducted on Saturday night in the outskirts of Stevenage, at a golf club on behalf of one of our clients. Although the client had utilised our bespoke hog and spit roasted serveices before, we approach each and every event or function with the same level of detail and attention which has got us to where we are today. A special event for our client – the function marked his official retirement from a post which he had held for over 35 years – its great to see such loyalty to a company in times where loyalty can be sometimes un-rewarding. Our chefs arrived and immediately set 2 gorgeous spring lambs onto the spt, following their seasoning and preparation. Because all of our specially adapted machines emit very low amounts of emmissions, the machines were placed indoors and left to roast happily away whilst our chefs began crafting and creating the salads and vegetable dishes which were to make up the rest of the menu whhich had been stipulated. With lovely canapes also requested, our chefs set to work creating these little mouthfuls of delight – using freshly smoked salmon and delicious freshwater prawns, amongst other ingredients. Whilst the lambs slowly roasted towards their magnificent state of readiness oveer the course of 4 hours or so, the smells which percolated hrough the enue created much interesst – and it is always joy for us to inform people of just how much we love th method of roasting we purport. The event went without a hitch as always, and everyone loved their food.

In todays section of our BLOG, we are going to show all of you happy hoggers just what goes in to roasting and cooking a Hog Roast in Plymouth. Although the majority of our menus and catering assignments revolve around the private party and the private function menus, today you will gain an insight into the preparation and attention to detail in terms of service that we put into our glorious wedding menus. Just last weekend we catered for a very large wedding party – over 600 guests. Of course, the method of hog and spit roasting facilitates large numbers of diners very easily – however, we had a very specific time schedule to follow, which showed our clients that our trade involves so much more than preparing and serving the food.

First and foremost, we gathered all of our fresh produce and headed towards the event location. During the weeks and months before the event, the bride had worked hand-in-hand with our events staff over the phone in order to finalise a plan. Once completed, we set about our preparations with the attention to detail which we have become synonymous with.

On arriving at the event location, we tasked our in house service team to begin the seamless preparation of cleaning the champagne flutes to a blemish free sheen. Our chefs seasoned the pigs and lambs and set the machines to work – all in an orderly and thought out manner. With exceptionally turned out staff, we quickly became masters in our element – simply slotting into the routine of what we do best. Our chefs worked their magic with the dishes of salads and vegetables – whilst the lovely spit roasted meat began to slowly spread the glorious smell around the venue and event location – filling the place with a lovely and expectant wonder.

Once our service was over, we discretely removed our rubbish and all other elements of paraphernalia; leaving the guests to bask in the glory of the wedding day – filled with exceptional food, created by our skilled chefs and served by our great service team.

We love our job all the time – however you sometimes get those days where you feel that what you do is genuinely rewarding. This happened yesterday at the events of one of our clients. As ever, completing a Hog Roast in Northampton is what we love to do – and this event was no exception in that respect. The client had used event catering many times before for their wedding anniversaries in the past -however our caterng at this event was to be the first time that they had ever tried a hog or a spit roast.

On arriving at the location we immediately set about erecting ouur gazebos for the outside roasting and service. The weather was great so that was a bonus – however, due to our complete flexibility we have absolutely no problems when it comes to roasting our menus in any weather. Due to our machines high performance levels, the meat isnot affected at all – meaning our clients can enjoy their beutiful hog and spit roasted food whatever the weather throws at them. Once the meat was roasting we set about creating the other dishes on the menu – and by this time we had quite a following! Many guests had come to see just what a hog roast looked like and they were all enthralled. Once again – as happens nearly every time we roast our meats – our food is more than just for eating. We involve all of the senses and get people genuinely excited and interested.

During service it was great to see people enhoying food the way it should be – meat roasted slow over flames and served with seasonal vegetables and glorious salads.

Througout the evening the wine flowed and flowed – and people kept coming back for more and more delicious and tasty hog roasted food – all smiles the whole night through. We enjoyed showing our clients and their guests just how much better a hog roast is to conventional modern day catering – and we look forward to seeing them, and you, next time!

Hello and welcome to another of our famous Hog Blogs! In this part of our website, you can see just exactly what makes us hog roasters tick. Along with this, you can come along with us and see hog roasting ‘behind the scenes’ so to speak. As lovers of all things hog roast, we take great pride in what we do – so hope fully when you next have a Hog Roast in Newbury, you will have that bit more knowledge than your friends when it comes to what we do and how we do it.

Today we have had the pleasure of seeing one of our customers who happened to pop in and say hello to us. As is so often the case with hog roast and spit roast catered events that we conduct at the homes and locations of our clients – we become friends, instead of maintaining the standard business relationship. On seeing him again, we were quick to ask him whether he had eaten food as good as our since we catered for his sons 25^th birthday – he assured us he hadn’t. By always keeping large amounts of attention to detail in all aspects of our service – we have never had a complaint. Along with this attention to detail is the sheer amount of love we put into our food – which, for me, is the crucial element that keeps us miles ahead of any of our competition.

This afternoon I have the pleasure of taking apart a number of our hog and spit roasting machines and servicing them. Although our specially adapted and specific machines are exceptionally reliable and great to look at – it is important that we always ensure they are working to 100% of their capacity. This way we know exactly how long our hogs and lambs will take to roast – as well as them looking in tip top condition for the full visual effect which the hog and spit roast brings to our customers. Always gleaming and free from emmissions – our machines are a integral part of our team and must be respected.

Welcome to our Blog – today you will effectvely be accompnaying us as we cater at an event of one of our clients. We will write as we go and then upload at the end of the day. Right now its 7 in the morning and we are about to head to one of the farms where we source our delicious meats from – only the best will do for a Hog Roast in Milton Keynes with us. All the equipment has been checked, loaded and secured into our vehicles -so lets jump on board and head off!

On the road now and we are just running through the options and menu choices which our clients have asked for. A crucial time in any event, this part of the day ensures that we all know what we are doing -and crucially if anyone has any questions or issues, we can sort them out now and iron out any organisational problems which may arise.

Picked up the freshly slaughtered pigs and its into refridgeration straight away. As ever, the produce is excellent – great colouring showing a healthy animal which lived a life where it was free to roam and forage. This translates to great taste and is another crucial and vital factor when it comes to supplying top quality food that we can be proud of and our clients will love.

On location now after talking with the client. With all the details sorted we have now set up our machines and the freshly seasoned and prepared pigs are roasting happily away in there. Visible throug the viewing panel in the machine – they have already created a stir, with everyone wanting o see the lovely turning pigs.

Just finished serving the main courses and the reaction was fantastic – the client said that it was the best food she had expeienced via an outside caterer! We’re glad it made her birthday that bit more special!

Cleared all our rubbish, refuse and equuipment away and its of to leave te clients to enjoy the rest of the party – it sure looked like everyone was having fun!

In todays section of our BLOG you get to see how mechanical maintenace can make all the difference when it comes to the success of our hog and sppit roasts at the events of our clients across the whole region. By utilising and making use oof the finest hog and spit roasting machinery, we underlne our commitment to providing quality at every step of the way when it comes to the food we serve. Along with this, maintenance is vital – and not just necessary for keeping our machines looking beautiful. Our machines are essentially a part of our roasting team – without them we couldn’t cater in any location for hundreds of people with excepptional spit roasted meat. Thereore, we must take them apart and service them periodically.

One of ouor technicians took 3 machinees apart this moring and throughly cleaned and inspected all parts. He burners are on of the most important areas on the machine – crucial for providing the best Hog Roast in Liverpool. Each burner has over 30 holes – each of which deploys a flame which roasts the meat as it turns above it. With two burners i each machine, there are many lovely, dancing flames which are visible through our glass viewing panels – great for guests as theey can see whats going on and really get involved in the whole process. On inspectin, each burner was working to 100 % capacity. After cleaning and reassembly, more machines wer serviced – the whole process taking the whole day and some of the evening to accomplish.

Whereas other parts of our BLOG will show snippets of happenings on events, these mechanical insights are just as important. The reason why we are so successful is that we treat eeach aspect of our service with diligence and care. If we dont look after our equipment, it simply will not look after us. So when you see us at your next hog and spit roast event – rememebr that there is alot of work, love and care that goes into making the food in front of you so fantastic to eat.