Author: Chef and Griddle

Good Morning, It is time for the final hog roast blog of the week yes its Friday the 18th of November 2011 and now Christmas is getting closer it seems that everyone has the idea of a hog roast in mind for there Christmas party.

Whole Spit Roasted Turkey Served With Fresh Cranberries and Sage & Onion Stuffing

Served With Soft Floured Rolls

This seems to be the most popular of our menus for the festive season even leading up to the new year people have opted for turkey instead of pig  for a change.

We have a great range of spit roasting machines and equipment so we are able to cook a large number of turkeys for the larger events, it doesn’t just smell and look delicious it tastes fantastic too.

Having a hog roast at a work party can be great fun and a great piece to talk about. Why not add some salads or to get more into the Christmas mood some seasonal vegetables and warm new potatoes in herb butter our staff will be more than happy to serve your chosen menu

Hello and welcome to the latest hog roast blog.

Last night we catered at an event close to the office for over two hundred and fifty people at a college nearby, the host of the evening was so please with how the event went that she came and thanked all of the catering team for a great meal and a great professional service when the event was coming to an end she also told one of our chefs that she could not have hoped for a better or smoother running evening.

We have a few events this Friday, Saturday and Sunday that we are catering at, so we have a busy weekend ahead indeed and we will be setting off bright and early to our events this weekend. This is so that we can prepare everything fresh on site, we will be serving up a few extras for the guest to tuck in to with the meat this weekend we will be cooking some lovely fresh vegetables and potatoes with the pork rolls, cracking, stuffing and home made apple sauce on site.

Good afternoon and welcome to the first hog blog of the week brought to you from here at the hog roast caterer office.

Mondays are always our busiest day of the week here in the office. This is because we have all the emails from the weekend to reply back to, however we have managed to respond to all the emails and telephone calls from the weekend already and also Mondays enquiries so far.

This now gives us plenty of time this week to catch up on all of our New years eve and Christmas party bookings, we have time now to check that everything is running smoothly on our computer systems and that we have the correct information from our clients for upcoming events that we have logged on our computers.

 This week we have a quiet week with only a couple of events taking place on Saturday and both of these are last minute bookings that have come through this weekend, luckily the catering team are able to cater for events with sometimes less that a weeks notice (that is if we are not already fully booked for that particular date) which is great news for our customers that have decided that they want a hog roast or have been let down by another catering company perhaps? as our catering team is loyal and professional when it comes to the organization for any of our bookings early or last minute they are both treated at a high standard.

Hello and good afternoon Hog caterer blog readers its Thursday the 10th of November 2011… and time for the latest Hog Blog brought to you from here in the office we hope you are having a great day so far I thought I would take 5 minutes to tell you what the catering team will be getting up to this evening as they have already set up at the event they are catering for in a couple of hours.

The catering team have headed out about 20 minutes away from the office today and will be catering for over 300 people at a company event, the event is only three hours long so they wanted the catering team to be there nice and early to cook the meat on site. This way it will be easier for the employees to nibble on once cooked, with the pork rolls, stuffing, crackling and apple sauce the host of the event also wanted pasta at the event to go along side the meat rolls, and also salad. Adding pastas and salads to your chosen menu really steps it up a notch and brings more of a feel to the event.

Good morning its Wednesday the 9th of November 2011 and time for another hog roasting blog.

The catering team are already out on the road today heading off to caterer at an event taking place nearby.

Its an 18th birthday and yes, strangely enough they wanted it on a Wednesday and her birthday was actually last Sunday but this is because she has just got back from her two week holiday from Spain. The catering team will be looking to cater for up to 150 people, with not just pig on the menu as the host has asked for both pig and chicken  on menu three with 3 delicious salads to accompany the two meats and  two pasta dishes for them to tuck into also.

 Menu Three

Spit Roasted Pig Served With Apple Sauce, Stuffing & Crispy Crackling

Spit Roasted Chicken Served With Stuffing and Homemade Onion Gravy

Bread Rolls and Selection of Sauces

Chefs Choice of Three Freshly Prepared Salads

Two Pasta Dishes.

Price Includes Serving Tables, Disposable Crockery And Napkins.

Food Served As A Buffet

**************************************************

This Menu Includes:

A chef and catering assistant to prepare and carve your chosen meat.

Prepare all dishes fresh on site using raw ingredients while meat is cooking 

Lay serving table with tablecloth, disposable crockery and napkins.

All our rubbish to be cleared away discretely and taken off site.

Good Afternoon its Tuesday the 8th of November 2011 and time for the first Hog Roasting blog of the week. Its already getting dark outside already and our catering team are getting prepared for tomorrows events by making sure they have all the equipment that they will need so that the event runs as smoothly as possible . The catering team will be heading off in the morning not to far from the office to cater at a University Ball, that will be taking place in the gardens of the University at around 2pm.

The staff at the university were finding it hard to choose between our menu 3 and menu 5 party menu options but have decided to go for menu 5 they told us that it looks too good to miss out on, take a look at there chosen menu below.

Menu Five

Indian Selection

A Selection of Mini Indian Snacks.

Smoked Salmon on Fresh Brown Bread

With Black Pepper and Fresh Lemon Wedges.

Roast Beef in Yorkshire Pudding

Mini Yorkshire Pudding Filled With Finest Beef Fillet And A Horseradish Dressing.

Grilled Fillet of Beef

Lightly Grilled Fillet Of Beef Served Encroute With A Salsa Verde.

Main Course

Spit Roasted Pig Served With Apple Sauce, Stuffing & Crispy Crackling

Whole Spit Roasted Turkey Served With Fresh Cranberries and Sage & Onion Stuffing

Plus Vegetarian Alternative

Crusty Bread Rolls and Selection of Sauces

Seasonal Vegetables

Jacket Potatoes.

 

Puddings

 

Vacherins of Strawberries and Passion Fruit Cream

A Collection of Strawberries with a Melee` Of Passion Fruit and Mascarpone on a Fluffy Meringue Base

Profiteroles

Choux Pastry Buns Loaded With Whipped Cream And Smothered In Chocolate Sauce.

Hello and welcome to Fridays blog it’s almost the weekend and many bonfire displays at large events will be taking place tonight and continuing up until Sunday.

A high number of clients have booked us to cater at their events for either this evening, tomorrow and even Sunday which means we have a busy weekend ahead. We hope to see some wonderful firework displays at the events we are catering for this weekend and in total this weekend we are looking forward to catering for over three thousand people, our most popular bonfire night menu this weekend is below take a look at what our customers will be tucking into…

 Menu Four

Choose One

Spit Roasted Pig Served With Apple Sauce Stuffing & Crispy Crackling

Spit Roasted Spring Lamb Seasoned With Rosemary Served With Mint and a Mustard & Dill Sauce,

Whole Spit Roasted Turkey Served With Fresh Cranberries and Sage & Onion Stuffing

Spit Roasted Chicken Served With Chipolata Sausage, Stuffing and Homemade Onion Gravy

Spit Roasted Sirloin Of Beef Served With Horseradish Sauce, Yorkshire Puddings And Homemade Red Wine Gravy.

BBQ 100% Beef 6oz Handmade Burgers, Chefs Own Gourmet sausage.

Thai Chicken Kebabs & Meaty Marinated Spare Ribs.

Plus Vegetarian Option

Crusty Bread Rolls and Selection of Sauces

Select either Salad or Vegetables

Salad (Choose Three)

Fresh Green Leaf, Tomato & Basil, Carrot & Orange With Sesame Dressing, Waldorf, Classic Caesar, Coleslaw, Crispy Thai Salad.

Or

Seasonal Vegetables

Then Choose One Potato Option

Jacket Wedges, New Potato Salad, Warm New Potatoes In Herb Butter, Jacket Potatoes, New Potatoes Roasted With Rosemary And Garlic.

Price Includes Serving Tables, All Crockery And Disposable Napkins.