Author: Chef and Griddle

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medieval times!

Whilst talking to more and more of our catering teams who were out servicing the hog and spit roasting needs of people all over the country, it has become apparent that more has happened than I had previously expected. Many of our fully qualified and experienced chefs and technicians had the pleasure of showcasing their various spit and hog roasting specialities at a huge variety and host of food shows across the land.

            At one of these shows, one of our teams experienced a great medieval spectacle, which allowed for a huge amount of fun to be had both on behalf of the many hundreds of tourists and guests, as well as on behalf of our catering team which formed part of the catering line-up. Whilst many children and parents prepared for the medieval jousting festivities, our catering team had a great opportunity to get out and mingle amongst all the party revelers and to assess the ‘situation on the ground’ as regards the spectacle of the hog roast. It was a real eye opener for even our most experienced of chefs, who knew that our services were popular anyway. When touring the queues and lines of people around and about the place at this food festival, our catering teams were completely overawed by the amount of sheer enthusiasm exerted by the people which they met and the folk which they spoke to. When it came to service time, our stunningly visible turning hogs had all the people enthused to the point where our team believed that they may get overrun with food requests! The people adored the sights, sounds and smells that the hogs gave, and when it came to tasting the food… Well, im sure you know the answer! Everyone loved it, including the jousters and all the actors in the medieval mock-up display. When many other caterers still had much produce, our caterers had utilized the meat on two hogs, having fed over 400 people! Having served a huge amount more than any other caterer, our catering team packed up their equipment well ahead of any other caterer too. Talk about being the taste of the nation? The public couldn’t get enough.

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student food!

 

            Operating within and through one of the nations most reputable caterers can sometimes facilitate the most peculiar of experiences. Just this weekend past, many of us were attending a seminar on food dispersal held by one of the local universities. The event itself was quite a sensation, and was very insightful to see how the youth of the catering field were approaching new aspects of service. Many of the students found themselves highly enraptured by our catering experiences, and in turn we loved to indulge their inquisitive minds as regards their understanding of the bespoke and tailored catering world.

            What is always interesting to note is how the culinary landscape shifts and changes with time, in a manner which is often unpredictable. Over recent years, the palate of the nation has changed considerably, and now there has been much forward progress when it comes to such areas as variety within menus, or freshness in terms of sourcing produce. Through aspects of society such as television chefs, the media has helped to foster a large degree of enlightenment within the world of food and catering. Thus, today, when we sit in on student presentations regarding fine cuisine services, it is interesting to see how they interpret the shifting situations. Ourselves, we feel obliged to help out, as our ‘front-line’ experience in catering has allowed us to observe, first hand, the effects of societal shifts in quality. For us, the emphasis on change has been great, as now more people are eating brilliant food than ever before!

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weather is clever

 

            Well we are just so taken with the amount of culinary enthusiasm we have been encountering on our vast and varied catering assignments. Whilst our services have broadened in the same manner of growth which we emulate year on year within our enterprises, our customers seem to be truly appreciative of all the finer points of our catered services. For example, our new seasonings were picked up on straight away by one of our rugby club clients, who regularly allow us to cater at their annual committee meeting, or AGM.

            This afternoon has seen much work being completed on our hog and spit roasting machines, as we are preparing for a huge concert event just outside of the lovely and vibrant city of Manchester. Recently, this city has really come into its own and is happily and rapidly carving itself a place in the halls of leadership as regards the up and coming cities of the western world. Surrounded by lovely hill strewn countryside, the city of Manchester is a great place to be, and a wonderful setting for a fabulous hog and spit roast bespoke catered event.

            Along with various sporting clubs and operatic societies, our catering services have achieved some real degrees of sophistication in the most testing of catering conditions. Utilising our gazebos and weather-proof coverings when out in the most adverse of weather conditions, our catering teams have helped to make the most of the downpours in order to give the most to our customers at their bespoke events.

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hoggiversary!

            The new week has arrived with the sun giving us a blessed salute, of which we have not seen for some time. Where the past few weeks have been full of rains and downpours, today we are being welcomed by the shining sun, which is rather nice, really.

            After an action packed weekend, we have been making our reports ready for the de-brief following the weekends activities. Where many of the catering teams found themselves catering at beautiful wedding events, many caterers also found themselves at agricultural shows and other sorts of catered events. On the whole, the weekend was filled with numerous amounts of wondrous splendour. As ever, our people were thoroughly delighted at the enthusiasm and food knowledge which the guests and event patrons exhibited. As we have grown to love and cherish our customers over our many years in the competitive and jubilant world of bespoke and tailored hog and spit roast catered events, it is always nice to see that our customers are moving with the times.

            One extra special event this weekend was the 10 year wedding anniversary which Floyd Charlesterforth and his team conducted amidst the wash and roll of the stunning Kentish Downs. Not just any anniversary, this event was special to both the couple involved as well as us as caterers. This was due to the fact that we had supplied the catering for their wedding, ten years previously. Whilst the couple still looked as young and beaming as the very first time our eyes had met theirs, it was clear that the good life was exhibiting no ill-effects on either of the couples as individuals. The day was beautiful, apparently, with many guests wishing to see the inner-workings of the hog and spit roast machines as they cooked. Announcing the imminent arrival of their second child, the day was made even more special by the lovely news. The hog was eaten well into the evening, grand and beautiful the whole day through.

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Weekend Near

 

The weekend looms and we are all eager for the next set of hugely exciting catering jobs and assignments that each team which be despatched upon. Deep into the forests and up o the hilltops which help to both create and define the gorgeous landscape which makes up the British landscape, we will be leaving in order to help make peoples events truly and utterly memorable.

Down in the chefs centre of studies, our chefs have been observing the menu choices of the prospective clients that will be catered for over the weekend at various events across the whole of the United Kingdom, from Devon right the way through to Cornwall, and from Loch Lomond up in to the hearty glens. At these meetings, our chefs and service staff run through all the requirements needed in the form of ingredients. Many clients will have expressed dietary needs and menu shifts which must be adhered to in order for the party to run smoothly. When the ingredients list is finalised, an order will be coordinated and sent to the necessary suppliers, with all of our fresh ingredients being left to the last minute, we can guarantee their absolute freshness. After this meeting, our teams enter into avid discussions regarding service options and modes of service. After these necessary meetings, our chefs and staff know exactly what must be done. With this weekends functions just around the corner, everyone is highly charged and eager to complete their tasks with vast helpings of flourishing grace.

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Visitors!

 

Catering assignments are governing the lives of those who work beneath the gleaming and shimmering banner of Hog Roast Caterer. Committing ourselves solidly within the sphere of food deliverance, we are succeeding, as we do every year, in wowing our clients with food of epic magnitude. As always with our food and menus, the end results look, smell and taste simply beautiful. The improvements have been made, as always, within our capacity and our machine technology. Now, with a larger team and one that is even better equipped than the team the team last year, we are committing ourselves to hundreds of catering assignments more than possible last year.

Just today, we have been overjoyed to welcome a Mrs Stine Dahlberg into our ranks, as she came by to visit us at our command headquarters. Overjoyed by the quality and lavish style which we exerted at her private party venue, she simply loved the way in which we conducted the operation. Stating that it was the finest food which she had eaten since she was a young girl in Sweden, she said that our conduct was an inspiration to all caterers out there. Mrs Dahlberg had a good look at our hub of creations, and was lucky enough to see us operating one of our machines. The machine was in operation in order to test some new seasonings on our hogs. These delicately balanced flavours are exceptionally important, and can help massively in the pursuit of brilliant flavours. She loved it, and we loved her.

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The rain continues to fall across the land, and the spirits of those within the glorious kingdom of Britain fail to be dimmed.

Just as with the spirit of those who endured the blitz in wartime Britain, the folk of this land refuse to become downhearted purely due to rain and perpetual greyness from the sky.

Our catering operations have been going at full speed, irrespective of the weather. As full on, full time and exquisite chefs that we are, we know that we can re-create the same food and same stunning atmospheres come rain, shine, sleet and snow.

First in the line of supreme defence as regards our weather-proof catering services are our brilliant and highly effective gazebos. These super-structures allow our catering teams to deploy a rapid solution to solve weather-based issues. Deploying in a manner similar to the ball-boys and girls at the Wimbledon tennis tournament, our catering teams can become completely weather-proof without even checking the progress of our catering services. Wonderful to look at and securely anchored into the ground on any surface, our gazebos not only master the remit of the aesthetic, but they also completely dominate in the field of weather protection. As any well established caterer will vouch, the space optimisation as regards the transport of various catering supplies around the country, is of the highest importance when it comes to getting it right. Put simply, everything that we take to catering venues has to be able to perform in a fashion that warrants its space. The first and foremost example of brilliance within the space versus function ration is our spit and hog roasting machines themselves; as the machine itself occupies a small space, in relation to its effortless ability to roast meat for up to 400 people as well as the vegetables for the same number. Ingenius and wonderful, and a piece of engineering we love!

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Model Behaviour

 

The wet weather continues to rain on everyones parade at the moment – and to symbolise and underscore this fact I had to drive past a car crash on the way in to the office this morning. Morbid, I know, however Im sure this accident may not have happened, had the weather just been a little better. Anyway, its best not to cry over spilled milk (or spilled motor oil) so we must continue with our exploits, in a fashion akin to the folk of London during the Blitz. Here, against the daily tyranny inflicted from the skies, the folk continued in their steadfast approach towards carrying on as if nothing was the matter. Indeed, Hitlers Germany failed to crush or diminish the spirit of those within London. An example to us all. And in the same way, as the rain continues to fall (admittedly not quite as dangerously as Von Brauns V2’s), we carry on in a dogged yet happy fashion.

During the week, we have been committed to many different types of catered event, each with its own set of challenges and pleasures. Many have said that variety is the spice of life, yet I have been pondering this; What about people who don’t like spice? Do they have no variety? I think not. Perhaps then, it would be more accurate to say that variety is A spice of life (variety is a major spice of life, so therefore is probably akin to pepper in terms of importance within the culinary/life spectrum). Whatever the situation with variety and pepper, I feel that, indeed, life must go on.

One of our catering teams was lucky enough to cater for an exceptionally beautiful selection of models this week. Normally known for not eating very much, these models were a definite contradiction to this norm eating like there was no tomorrow and filling the air with their cheeky little giggles, they ere a pleasure both to look at and to serve. Wishing to get involved with the roasting process, they happily carved and served themselves for a short time.

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Weekend Done!

Its Monday morning in the epicentre of the hog roast catering world. Our caterers have rolled in early this morning after an intense and hard fought week at the helm of our catering enterprises. On their catering exploits, our fully qualified chefs and catering technicians have been indulging their creative minds as well as flexing their powerful catering muscles in the remit of food creativity.

This weekend saw one of our teams head towards the mountains of Northern Wales. Here, our caterers provided the most sumptuous food to party revellers at nearly 1,000 feet above sea level. Luckily catching a gap in the weather (even though our tailored and bespoke catered solutions can happily cope with any weather conditions due to our unique weather-proof gazebos), our catered services were a massive success. Many of the guests at our party in the Snowdonian hills were breeders and rearers of fine animal stock. At the event itself, these people took a huge interest in our meats and textured flavours which were being produced freshly. Having seen our freshly roasting carcasses, many of the folk at the event simply couldn’t believe the tnderness of the flavours which were being produced in such abundance by our dedicated caterers and service assistants.

On the whole, a great weekend, now the week lies before us and there is much preparation to commit to in order to allow us to conduct our catering services in the manner in which we are accustomed to.

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Cool (Hog) Runnings!

Today a few of us are running a race for a local charity. The race is over a distance of thirteen miles and is commonly classified as a half-marathon in the nomenclature that e in the west adhere to. A marathon is a distance of twenty six miles, if you haven’t already gathered, or if indeed, you didn’t already know. The marathon was originally used as a race in Greece, and was a true Olympic sport. It originated as a race distance due to the exploits of a certain messenger during wartime in Greece. The message he was carrying was of such vital importance that the messenger ran his little heart out. So much did he run in fact, that he died on reaching his destination. On giving the message to the recipient, the messenger then fell to the ground, captured in the throes of death. Indeed, the messenger showed brutal loyalty and such a sense of duty and moral fibre tht he died in aiming to complete his mission. As a direct consequence of such personal spirit, the message itself was received in such a time that allowed the command to be sent out, a command which won them the war. And all in the nick of time.