December 20th, 2012
On Monday we catered for a Christmas party for a post office in Tetbury. As you would expect at this time of year post office’s are extremely busy and their employees will be stressed due to the amount of Christmas post. To help relieve some of this stress the boss had asked us to cook and serve a roast pig for their staff.
The weather was extremely cold and we honestly thought it was going to snow at one point but we just put our thick jackets on and stood a little bit closer to the hog roast machine as they provide quite a lot of warmth. The post office had asked us not to cook on site for the whole cooking period of six hours so we partly cooked the hog off site for four hours and then finished it on site for two hours when we got there.
The staff absolutely loved the hog roast and told us it was just what they needed to pick them up after a busy day, despite the cold everyone was in the best of spirits and asked us to join them in the pub afterwards, but unfortunately we had to get the machine cleaned and be on our way.
Cooking the pig in the manner that this customer requested is no problem for us, sometimes people only have access to their event venue for a certain amount of time and do not want to commit to having the pig cooking for the whole six hours. In instances such as this there a few things we can do; we can partly cook the pig off site and finish it on site (as we did here) or we could cook the whole pig off site and simply carve and serve it on site. Another option that people often ask us about is whether we can simply deliver a whole cooked pig and let them do all the serving, this is something we can absolutely do, we simply cook the pig and then bring it on a roasting tray to give to the customer.
December 12th, 2012
Good afternoon, we have just got back to head office after our weekend of hog roasting down south. As promised in our last blog I will give you a run down of the event. The event was for a wedding on Sunday, they had our party menu 5 which is the most extravagant of our party menu’s. The menu 5 consists of a choice of four canapés, a choice of whole spit roasted meat, a vegetarian option, a choice of three salads, a potato option and finally desserts.
The couple chose to be traditional with their choice of meat and had pork, for the canapés they had mini pizzas, smoke salmon on brown bread, roast beef in mini yorkshire puddings and halloumi kebabs. The halloumi kebabs are griddled hunks of halloumi which is a Greek cheese that has a high melting point so it is perfect for grilling. It is then skewered onto cocktail sticks with caramelised onions and peppers. Halloumi kebabs are also vegetarian, making them a must have at large events and weddings in my opinion.
We took four members of staff with us to the wedding to help serve the canapés and they were continuously running backwards and forwards to be loaded back up with more food as they were absolutely flying out. The main course of the whole spit roasted pig went down fantastically and the guests absolutely loved our freshly made stuffing. The couple had also asked if we could do a whole roast salmon as well as the pork which we absolutely can, they look amazing too because we remove the skin from the fleshy portion of the fish and replace it with sliced cucumbers and lemons.
For the dessert the customer had summer pudding which is a bit strange in winter but apparently it was the brides mothers favourite dessert who had recently passed away.
We were told at the night that we had definitely done her memory proud and that she would have probably have adored it. After everyone had finished with their desserts (and second helpings of dessert) we cleaned everything down, packed away all the rubbish and crockery and set off for home with no sign that we had been there other than full bellies and slightly tighter belts.
December 7th, 2012
Good morning blog readers just another quick update to tell you what we have been up to at Chef and Griddle this week. Both Stephen’s are out of the office this week traveling down south in the snow and ice to cater for a large event in Harrow. The traveling conditions are slightly hazardous but that will never stop them getting out at events. The main event they were traveling down for was absolutely huge , we are not allowed to say who the customers were but it was excellent. To start with they booked us to serve our classic spit roasted pig for 1500 guests as well as turkey with all the trimmings for 300 guests. They then added fish goujons with chips for 750 guests, turkey for another 200 guests and then finally Halal lamb for 130 guests.
All in all we are feeding about 3000 guests so we are going to set up a number of serving stations with two to three serving staff on each. The food is due to be served at 6pm so everything will be set up now and all the meat will be roasting away while our chefs prepare the side dishes and serving areas. Fish goujons and chips is very easy for our chefs to prepare and is a popular request once that people know we can prepare anything. The only extra equipment we need to bring is an electric powered deep fryer, we simply batter the fish and cut potatoes into slices to be fried and served into cones.
The next event they will be doing will also be in the south for a big wedding who are having our menu 5 with pork and whole roast salmon for 100 guests. This menu includes canapes and salads which we will prepare whilst the meat is roasting to be served early in the afternoon. The party will also be having a chocolate torte dessert freshly prepared on site whilst the other courses are being served, we will then dress this with whipped cream and serve it to tables. I will give you another update next week to let you know how both events went when both Steve’s are back in the office.
December 6th, 2012
Christmas is within view with only a few more weeks to go until Father Christmas (or one of our Chef and Griddle Chefs) could be bringing you a warm hog roast carved and served in your dining room. We have booked in two jobs for Christmas day this week, one is for a classic hog roast and in this cold weather I can’t think of anything better than pork in a roll with piping hot sage and onion stuffing and crispy crackling served onto platters. The second job on Christmas Day is the hire of a one of our hog roast machines to a family who are doing their own roast turkey in the hog roast machine as our machines can be used to cook almost any type of meat. We have even had people enquire about whether or not they can cook deer in the machine which they can as long as it will fit. We have also cooked some rather exotic meats with our machines in the past such as Crocodile, Ostrich’s and Bison.
Yesterday we did a hog roast for a young man’s 21st birthday party, the event was a held at a cricket club in Burnley for around 50 people. This was our classic hog roast menu but as it was for a 21st the customer had asked that we ladle Jack Daniels whisky onto the pig whilst it was cooking to see if it would retain the flavour. We have done this in the past with cider and ale and it does give the meat a slight flavour of the alcoholic beverages. When we gave the pig this treatment with the whisky the result was extraordinary, the pork had soaked up all the flavour of the whisky giving it a very distinctive taste. Even the guests that said they didn’t usually like whisky (for whom we had saved a portion of the pig that wasn’t soaked in the brown liquor) wanted to try some and actually preferred it over the normal pork.
As we could tell that the celebrations were going to last until very late at night we carved up the remaining meat onto platters and left it out with bread rolls, crackling and sauces as a snack for later.
November 30th, 2012
The weather is turning very icy now but Chef and Griddle is gearing up for another busy weekend and we will not let a bit of ice get in the way of our hog roasts.
We had an event on today at a farmers market who would like to supplement their organic vegetables with our free range organic pigs. We will also be cooking up some of the market’s organic potatoes in our roasting tray, to show off how superb they are when roasted in the pork juices. A few of the stall owners ended up asking if we could cook some of their vegetables as well and we did, with the results being fantastic. In the end the customers practically had a roast pork dinner with spit roasted pig, crackling, stuffing, apple sauce, potatoes , carrots , onions and fresh floured rolls. The meal went down perfectly, we tasted some of the roast organic vegetables and we must say they were absolutely amazing and will definitely be using them again for events in the area.
The event we have this weekend is for a wedding in Penzance, the couple have opted for our Alfresco Wedding Menu, this is a fantastic option for couples on a budget as it is less reliant on service but makes up for it with the price and the food you receive. This menu consists of whole roast pork and whole roast lamb served with all the trimmings, the couple will also receive three freshly made salads. Having two meats in this way is great foe taste as well as presentation as you can see both meats turning around and roasting whole. As I have mentioned before in these blogs lamb is a great meat for a sit down meal, especially when it is cooked like this.
This month has been one of the best yet for Chef and Griddle and we can definitely see the success continuing on into December and from there into the new year if you would like a hog roast in December I would definitely urge you to book now as we are almost full to bursting for the coming month.
November 29th, 2012
Good Afternoon! We have had yet another manic week in the office this week, the winter months are typically known as being the quieter months for hog roasting but we have been booking events in every 20 minuites the past few weeks. Most of the jobs we have been booking in are for Christmas parties as is to be expected at this time of year, however we have also made a staggering amount of bookings for next year and 2014 as well. I think this is because our customers are getting ahead of the curve as they know how exceptionally busy we are in the summer months and they want to get their event booked in so they can breathe a little easier not having to worry about availability.
We have also been taking a lot of bookings for hog roast machine hires next year for the summer months ready for the festivals. Speaking of machine hires we hired out two hog roast machines with two pigs on Sunday for a customer that was serving 200 people in Keynsham. We dropped the equipment and the pigs off early on Sunday morning with two bottles of gas and the instruction manuals and collected them on Monday at midday. We cleaned the machines for the customer on this occasion, we usually ask that they are returned clean however the customer had agreed to pay the cleaning charge so we happily cleaned it for them.
We have also catered for a large party this week, the customer had our gourmet hog roast which typically includes the spit roasted pig with all the trimmings, three salads and warm new potatoes. On this occasion the customer wanted to swap the new potatoes for potato wedges which we did no problem, all of our menus can simply be starting points if you wish as all of our chefs can make anything you require of us, we have even been know to roast crocodile and bison in the past!
If you would like to book an event or machine hire for 2013 I would urge you to make your enquiry now using the contact form or call the office using the telephone number on the main page.
November 23rd, 2012
Last night Chef and Griddle catered for a 40th birthday party in Bradford. The weather was terrible, as I’m sure it was all over England, luckily we always take mini gazebos to outdoor events, so the food and ourselves were kept dry. It is also lucky that the party was indoors at an enormous house, we cooked and carved the food outdoors onto the guests bread rolls which they then took inside to eat. The menu which this customer had chosen was our Classic Hog Roast, which consists of a whole spit roasted pig, crackling, homemade stuffing and apple sauce served into a bread roll. There were 50 attendees, which a lot of people who make enquiries with us think is a low amount of people for a hog roast, which is simply not true. The customer was debating whether or not to put a few bits out for her guests to snack on, once the hog roast was finished, as the party was set to rage on all night. We told her that there would be no need for any extra food as we carved up the leftover pork and left it with sauces, bread rolls and the crackling for her and the guests. Since her event, she has got in touch with us to tell us that she and all of her guests greatly enjoyed the hog roast. She commented that leaving her with the leftover food, as we did, was fantastic for later on in the evening when people needed a bit more food to help sober them up.
It may be the end of the week for most people but for hog roasters, the weekend is just the beginning and we are straight back at it. This weekend we are very busy again, we have a large event in Twigworth on Saturday. We will then we need to clean the machines so that they are ready for Sunday, when we are hiring out two machines. We are supplying the machines with two freshly prepared pigs and two boned and rolled pork legs for a customer who is catering for a large amount of people in Somerset.
November 22nd, 2012
We have had quite a busy week at Chef and Griddle this week with two party menus, a corporate event and another party tonight!The corporate event was a for a small haulage company in Wrexham who were celebrating an excellent financial year and treating the staff to a hog roast for lunch at their offices. The weather wasn’t fantastic but we were able to bring the hog roast indoors to the canteen to serve the hog. The menu was our corporate menu one which consists of a spit roasted pig, professionally presented crackling, freshly made stuffing and apple sauce served into a bread roll. The staff loved the hog roast and kept coming back for more pork of which there is always plenty.
One of the party menus was our menu two on which you get a choice of a number of meats such as lamb, beef, chicken, turkey or a BBQ menu. The hosts of the party chose chicken option which we served with piping hot stuffing and freshly made gravy. The menu two also comes with a vegetarian option so the client chose to have roasted aubergines with feta cheese, cherry tomatoes, caramelised onions and chilli, for a very colourful and flavoursome vegetarian alternative.
The second party menu was for an early Christmas dinner for a family as their eldest son is going travelling over the Christmas period. The clients had the winter warmer menu which is understandably becoming increasingly popular over the Christmas period. This menu has the choice of pig or turkey as the meat and seasonal vegetables as a side dish, they chose the turkey for the traditional festive meat and had freshly prepared mulled wine to go with it. Spirits were high and everyone had a little bit too much mulled wine but that what early Christmas is all about!
The event tonight is for a 40th birthday party and the weather is terrible, luckily we have our little gazebo to protect us and the hog I will update you on how it went tomorrow.
November 16th, 2012
Yesterday was the Islamic New Year and we were out cooking a Halal lamb roast for 100 guests in Addlestone. The Islamic couple that we were doing the roast for are repeat customers of ours who trust us to do an exceptionally tasty Halal spit roast. The menu that the couple opted for was a whole spit roast lamb with rosemary and thyme along with roast potatoes which we cooked in a tray with the lamb fat.
For the vegetarians we prepared meat free somosas which went down a storm. This was all served onto high quality crockery which we collected after the meal and cleaned off site. In the office the new years eve enquiries are flooding in especially for machine hires and pigs. Our machines can fit through most normal sized doors and have pneumatic tires for ease of transportation, so they are an ideal machine for new years eve parties. We can also supply pigs and lambs to go in the machine and will put it in the machine for you and set it going, so all you have to do is check the temperature of the meat and carve it when it is ready. We also supply all of our machines with a 19 kilo gas bottles which is enough to feed around three pigs or lambs.
We are also getting a lot of enquiries for weddings and corporate events in Summer next year, summer is always a fantastic time for hog roasts. Due to the large number of enquiries we are receiving and the fact that we are so exceptionally busy in Summer we urge you to start booking your hog roasts straight away to avoid disappointment. We can provide everything from canapés and desserts to simple evening meals such as bacon and sausage rolls with a few salads. Christmas is also still a very busy period for us with us booking in quite a few turkey roasts this week for Christmas parties or just family gatherings. We are all looking forward to being able to share the festive cheer with people through our hog and turkey roasts and we bet they are going to make a lot of customers extremely happy.
November 14th, 2012
Christmas is not too far away now and the number of enquiries we have had about Christmas hog roasts is amazing. A lot of people tell us that pork may not really suit the festive celebrations and ask if we can do any other meat. The answer is that we absolutely can and quite often do. We can do lamb which is absolutely fantastic when spit roasted and served with mint sauce and mustard and dill sauce. Even more festive than a lamb is our turkey roast where we roast numerous turkeys whole and serve them with piping hot stuffing and cranberry sauce. Spit roasted turkey is great for people that don’t the hassle of making their own Christmas dinner, which lets face it creates a lot of stress on what is supposed to be a fun family day. Our chef will turn up in his chef whites and your family can see the turkeys spin and roast for hours, you could also have seasonal vegetables with the turkey which we call our winter warmer menu – call the office for your free winter warmer quotation now.
Beef is also a fantastic spit roasted meat for this time of year, we cook whole beef sirloins and serve it with horseradish sauce, Yorkshire puddings and red wine gravy and is actually one of my personal favourites. Our sumptuous desserts are also fantastic with a Christmas meal, we can make almost anything from chocolate torte to mince pies, one of our most popular desserts at this time of year is the sticky toffee pudding which is freshly prepared and I must say absolutely gorgeous.
We have a number of Christmas parties booked in at the moment and all look to be fantastic events, most of them are work parties. A lot of people booking their Christmas parties tell us they worry about their guests having to go outside and retrieve their food in the freezing cold the U.K is known for at this time of year. We always tell them that if there is a small amount of ventilation then we can very easily roast indoors and it is perfectly safe to do so, meaning their guests can stay toasty and warm in the venue.