Engagement Party Hog Roast Redruth

Hiring us to cater an event or party with a stunning hog roast Redruth can pretty much guarantee to impress your invited guests. With fantastic smells filling the air and tastes to die for after the meat has roasted in its own juices for hours and hours, you can be sure of creating memories that you’ll cherish for life, whether it’s with family and friends, business colleagues or your customers. We’ll cook a quality animal from scratch at your venue in person, not just a bring an already-cooked chunk of meat, and we won’t leave until everyone has had their fill of delicious food, even if that includes seconds or thirds. Sometimes it’s more, because our hog roast Redruth is just so moreish, and at Julian and Gemima’s engagement party on Friday, we stripped the pig clean!

When the couple spoke to us about booking our services for their special occasion, they asked about our various menus and were happy to book us for a winter warmer hog roast Redruth. While our pigs in buns are always a popular option at any time of year, lots of customers prefer to have a plate of meat and veg, especially outdoors in the cool autumn or winter air. In addition to the carved pork and crackling bits, Julian and Gemima requested roasted winter vegetables of parsnips, carrots and butternut squash, and baked potatoes for everyone, too. All the veg and potatoes would be cooked in the same machine as the hog, as our equipment is so versatile.

We arrived at the couple’s home on Friday afternoon, with a teatime service in mind. Setting up the equipment was the easy bit and then it was time to tackle the meat preparation, which is my favourite part of the process. A few hours later and Julian and Gemima were sniffing the air with smiles on their faces, taking in all the wondrous aromas, knowing they had made the right decision with the food to have at their celebration. Before too long, we prepared the vegetables and put them in the machine with the baking potatoes.

Once the guests had all arrived, and the hog had rested a little while, we took out the carving knives and cut off the crackling into lovely piles, before slicing into the juicy meat. The guests clearly couldn’t wait to tuck in.