A Work Party Taste the Cracklin Style

From wedding receptions to birthday celebrations, corporate hospitality events to school fairs, and everything else in-between, Taste the Cracklin is highly suitable for any kind of special occasion that you might be planning. Regardless of the number of people you’re inviting, the formality of the occasion or the venue’s location, our experts always strive to exceed your expectations and not just meet them. You may be hosting a large formal party with hundreds of people in a luxury hotel or a small casual gathering in your own back garden, with just a few guests invited, and we can cater either just as well.

Taste the CracklinFor many years now, Taste the Cracklin has provided much more than just the delicious food that’s our namesake – traditional centrepiece hog roasts with meat that melts in the mouth after cooking slowly for several hours, slowly but surely. We also offer alternatives like spit-roast meat and speciality menus like our Southern Slow Roast and Loaded Fries, for something that little bit different. Additionally, we can provide alternatives dishes for various diets and extra ones if you fancy a multiple-course menu, as we also make starters, sides, desserts and even handmade canap√©s. No matter what kind of food you’d like featured at your next party or event, our capable, experienced Taste the Cracklin experts will always go the extra mile in order for it to be a resounding success.

We were recently asked to cater a work party for forty guests, where the main feature would be one of our famous hog roasts, which we would serve alongside potatoes, vegetables, gravy, sage and onion stuffing and apple sauce. The latter three are our homemade delights that our customers and their guests can’t get enough of and on this day, we made sure to make plenty of each to go around. After several hours of the pig cooking away, it had a short rest before we carved off the crackling and meat slivers and plated up both¬†together with garden-fresh carrots, peas, cauliflower and all the trimmings, and then it was finally to serve the hungry guests.

 

 

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