Hog Roast Plymouth Catering For The Entire Family!

For Charlene’s 21st birthday party recently, Hog Roast Plymouth cooked up a storm, with the main attraction of one of our traditional centrepiece hog roasts stealing the show. It’s not just the visuals that we do this with, even though the sight of a roasting hog gets everyone’s taste buds tingling, it’s also with the amazing meaty aromas that fill the air around everyone and, of course, the fabulous taste once you take a bite. Whether you are thinking of having us serve pigs in buns, undoubtedly our most popular way to serve a hog roast, with fresh, high-quality meat and crackling, homemade apple sauce and sage and onion stuffing all crammed into floury bread rolls and wraps, or as a meal together with seasonal vegetables, potatoes and homemade onion gravy, you’ll surely be back for seconds or more. 

When Charlene’s mum Sally booked the party in, she asked us to make our pigs in buns for most of the thirty-five guests, which the entire family had loved when they tried them at a Hog Roast Plymouth Christmas party for the family last year. However, for this special occasion, they would also need a vegetarian dish served, so asked us for recommendations. While we can make all kinds of suitable food, our veggie skewers are very popular, which we make by grilling halloumi cheese and vegetable chunks and then serving with pitta bread and a Tzatziki dip. Sally thought they sounded ideal.  

Our Hog Roast Plymouth chef and catering assistants catered the milestone birthday party yesterday, but we got to the village hall venue hours before anyone else, as it takes a long time to freshly roast a hog from scratch. First, we needed to prepare the meat, by scoring it, adding water and then massaging in plenty of salt, and then we needed to watch over it as it sizzled away. 

Later on in the morning, once the meat was resting, our team prepared and grilled the kebab ingredients of halloumi, mushrooms, tomatoes, courgette, red onion and mixed peppers, got ready the apple sauce, stuffing, condiments and bread rolls for the pigs in buns, and by 12pm the guests had all arrived to be treated to a scrumptious feast.