Category: hog roast caterer

Brrrrrrr, what a cold week it has been, football cancelled, roads blocked, billions lost in the economy and most importantly no World Cup 2018. However that is the rest of the country here at Hog Roast Caterer we take it all in our side. Despite the bitterly cold weather with some parts of the country record lows in temperature all of our catering was completely this week without a hitch. I did feel sorry for one of our catering teams doing a corporate event at a hotel in Lincolnshire this week as I wave them goodbye. However they informed me the van cut through the snow with ease they arrive on site early and warmed themselves over the cooking hog roast machine. The hotel was so amazed by their effort they even offered them a room to stay the night in the hotel because snow had begun to fall again. However our boys are made of thicker stuff and they had a job to do so they battled the elements to attend a birthday party in Nottingham the next day which was thankfully indoors. So from the office we’d like to say a big thank you to Adam and Charlie and the rest of our teams for that matter you fought the elements this weekend and won. Our boss treated everyone to a nice meal Monday night as over the last two weeks we have had no lost man hours to the weather which I think is unbelievable considering how bad it has been. We have plenty of work booked in for this weekend and as I speak all the teams are busy running around preparing the vans for the various jobs they have on this weekend. However we do still have a few spot available for the weeks leading up to Christmas and New Year so if you’re thinking of having a hog roast this festive season please give us a call before it’s too late.

It’s Wednesday afternoon and here at Hog roast caterer we are enjoying celebrating British food fortnight 2010 (18^th of September – 3^rd of October 2010.) 

In todays blog we are giving you a chance to learn more about British food fortnight and why its important to us. 

Every Autumn since the year 2002 the event has been held as a national celebration of our regional foods and drinks, and the health benefits of enjoying quality, fresh, seasonal produce.

 Thousands of activities will take place across the country during British Food Fortnight 2010 including food and drink festivals, promotions, tastings and special menus in pubs, restaurants and shops.  The aim is to encourage both consumers and caterers to learn more about British produce and its benefits and ultimately to choose to purchase local food and drinks. 

Here at hog roast caterer we always support British food particularly local produce.  We use local farmers for our meat.  We also visit local farmers markets for fruits, vegetables and dairy products with are used for our side dishes, salads and sauces.

In our menus we always offer tasty seasonal fruits and vegetables and this time of year is one of the best as our local farmers markets are offering plums, Blackberries,  Damsons, Pears, Beetroot, Aubergine, Cabbage, Celery, cucumber, Leeks, Runner beans and many other tasty seasonal treats.

 

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.

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.

 

Today has been filled with much hefty work. Hefty in the sense that there was much actual lifting! I am a member of a catering team, so I guess is should introduce myself first, so here goes… my name is Carmen! And I love food. Although not being reflected by my super athletic figure (though some of my colleagues will beg to differ!), my love of all things culinary has helped me to become the youngest fully qualified and trained chef in the firm. Although youthful and full of the joys that being young brings, here I am, carrying lots of new equipment into our container vans to rehearse loading and unloading of said equipment and things. This is a very important aspect of our catering services as it allows us to reconnoitre the possibilities as regards speed of transfer as regards the amount of time it takes to load. Dark times for some, yet this heavy lifting gives me an ample amount of time to psychologically rehearse the events of the next catering assignment. I am a through perfectionist, and anything below the par is simply not an interest of mine. In many ways, that’s why I love working for hog roast caterer, as the ingredients which are bestowed upon the chefs are of such an incredible quality that we are truly spoilt. Then, as long as we work to a framework which pleases each and every client in turn, we are allowed to be thoroughly inventive with such ingredients. The fact that we only have brilliant chefs and the fact that we have such autonomy within our ingredients facilitates such fantastic and gorgeous catered events that our customers keep coming back with smiles the size of buses.

We’re all rushed off our feet today as its hog roasting to the maximum! Back at head office we have finished off our tasks and are hastily sporting our chefs whites. With nearly all of us being skilled in the hog and spit roast trade, we are heading out to conduct our second hog roasting charity event of the year!

This is always great fun as it allows us to raise money for great causes all over the United Kingdom. On top of this, it allows those back in the nerve centre to stay in touch with what our whole company is all about, what we stand for an why we do what we do. Allowing the local public to come along and pay a nominal fee for a delightfully crafted pork and crackling roll or two, our little fund raisers are a really fun way of putting back into the community which surrounds us. Many of us seem to be having a great deal of trouble kitting ourselvers out but, as normal I am out ready and waiting whilst the others seek to shape their already over shaped hairs into further shape. We’re on the move now and im writing as Matthew navigates the mid-afternoon traffic. Everyone seems to be in a rush – it must be something to do with Jeremy Kyle (or some program such as that) beginning soon! The ingredients look great and we are all looking forward to putting this show on!