We have been very busy since Christmas  at Hog Roast St Wenn and it looks to continue that way throughout the year as we have been inundated with requests for catering these past few weeks. Sunday morning we headed out at the crack of dawn and headed west to a little village we were heading to the vicarage and catering for the Vicar’s birthday lunch. Upon arrival we were greeted by him and gave the warmest welcome he said he had been to a friends birthday last year and we had catered for him and he loved the Hog Roast St Wenn food so much he just knew he had to book us for his birthday lunch. He left us to it as he went back to get ready for his morning church service. We began by placing the nice plump pig on our large hog roasting machine as the meat cooked we set up our prep table and began to make the side dishes. We chopped, diced and sliced an assortment of salad vegetables and placed them in large glass bowls and drizzled them in delicious fresh dressings.

We then made some vegetable skewers using tomatoes, courgettes, onions and mushrooms these take literally minutes to cook a simple but popular side dish, we then placed some freshly baked buns on the table along with some cheese and onion quiche we bake all our own food fresh on the day. We prepared the skin for crackling scoring it and adding handfuls of sea salt to produce the most perfect cracking imaginable. As the vicar arrived home along with his guests he was just in time to witness the carving of the pig. The guests stood there to in awe of our chef who makes it look so easy. The room smelt amazing and the Hog Roast St Wenn meat just fell apart to moist and tender the guests tasted the crackling first and were very impressed and said they had never tasted anything like it. The guests helped themselves to the meat and placed it in buns with heaps of salad and by the look of the guests coming back for second helpings we knew we’d done well. A lovely start to a Sunday morning for a lovely bunch of people.