Milestone Birthday Catering – Hog Roast Perranporth!

For Andrea’s 50th birthday party recently, she asked Hog Roast Perranporth to cook up a storm for her 50 guests in the grounds of the pub where she is a landlady. Having used our catering services for events there many times in the past, from charity functions to hosting a wedding after-party, as well as various birthdays, anniversaries and corporate events, Andrea knew that we would provide mouthwatering food at a great price but also that we would ensure all of the guests could enjoy some lovely food on the day.

When it comes to providing variety and choice, Hog Roast Perranporth is a local champion (and nationally too, as we often cater further away). We understand that your guests may have dietary needs and that everyone has different tastes, too, so we have plenty of options for all kinds of diets and preferences. If you need additional dishes, such as sides, extra meats or desserts, that’s not a problem at all, and we can cater for vegetarians, vegans and gluten-free guests, and other diets if needed. If you have some guests who prefer not to eat a hog roast, you can add another meat, like a spit-roasted lamb, turkey or chicken, or you can order that in place of a hog roast if you so prefer. Your wish is our command and everyone who attends your event will be able to enjoy delicious grub served by professionals who care about their customers and guests.

For Andrea’s party, we were asked to cook her favourite of hog roast rolls for most of the guests, with a vegetarian option of veggie skewers, several salads and two potato dishes. Our hog roast centre-piece is a sight for sore eyes and tickles the taste buds, and has been a big hit with many people for many years now, and our veggie skewers are also a big hit for vegetarians, with halloumi and various vegetables grilled to perfection.

On the day of the milestone birthday, our Hog Roast Perranporth team arrived at the venue hours before service, and slow-roasted the hog for hours and hours until perfectly cooked inside and out. Once the skewers, sweet potato wedges and jackets were done and we had garden-fresh salads to serve, it was time to satisfy the guests’ hunger.