Last night Chef and Griddle catered for a 40th birthday party in Bradford. The weather was terrible, as I’m sure it was all over England, luckily we always take mini gazebos to outdoor events, so the food and ourselves were kept dry. It is also lucky that the party was indoors at an enormous house, we cooked and carved the food outdoors onto the guests bread rolls which they then took inside to eat. The menu which this customer had chosen was our Classic Hog Roast, which consists of a whole spit roasted pig, crackling, homemade stuffing and apple sauce served into a bread roll. There were 50 attendees, which a lot of people who make enquiries with us think is a low amount of people for a hog roast, which is simply not true. The customer was debating whether or not to put a few bits out for her guests to snack on, once the hog roast was finished, as the party was set to rage on all night. We told her that there would be no need for any extra food as we carved up the leftover pork and left it with sauces, bread rolls and the crackling for her and the guests. Since her event, she has got in touch with us to tell us that she and all of her guests greatly enjoyed the hog roast. She commented that leaving her with the leftover food, as we did, was fantastic for later on in the evening when people needed a bit more food to help sober them up.
It may be the end of the week for most people but for hog roasters, the weekend is just the beginning and we are straight back at it. This weekend we are very busy again, we have a large event in Twigworth on Saturday. We will then we need to clean the machines so that they are ready for Sunday, when we are hiring out two machines. We are supplying the machines with two freshly prepared pigs and two boned and rolled pork legs for a customer who is catering for a large amount of people in Somerset.