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Spit roasted beef for local event and our trip to the food and drink festival

We have two mid week event that are both part of the British food Fortnight 2010.  The first one is this evening and it has been organized by a local pub.  The pub owners  have sold tickets to local people and invited them for an evening of traditional British food and entertainment.  The hog roast caterer team will be providing part of the menu as we will be spit roasting large joints of beef to serve with traditional trimmings such as roast potatoes and seasonal vegetables followed by a damson crumble all off with we are picking up from our local farmers market today. 

Tomorrow we are attending a local food and drink festival which is being held as part of British Food fortnight 2010.  It’s a chance for people who visit to see what different foods are available to them and to find out more about us.  Lots of different local catering and food produce companies will also be attending and it’s a great chance to meet new contacts and customers. 

We will be demonstrating what we do best ….. a traditional hog roast served with fresh bread rolls and homemade apple sauce and stuffing.

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British food Fortnight

It’s Wednesday afternoon and here at Hog roast caterer we are enjoying celebrating British food fortnight 2010 (18th of September – 3rd of October 2010.) 

In todays blog we are giving you a chance to learn more about British food fortnight and why its important to us. 

Every Autumn since the year 2002 the event has been held as a national celebration of our regional foods and drinks, and the health benefits of enjoying quality, fresh, seasonal produce.

 Thousands of activities will take place across the country during British Food Fortnight 2010 including food and drink festivals, promotions, tastings and special menus in pubs, restaurants and shops.  The aim is to encourage both consumers and caterers to learn more about British produce and its benefits and ultimately to choose to purchase local food and drinks. 

Here at hog roast caterer we always support British food particularly local produce.  We use local farmers for our meat.  We also visit local farmers markets for fruits, vegetables and dairy products with are used for our side dishes, salads and sauces.

In our menus we always offer tasty seasonal fruits and vegetables and this time of year is one of the best as our local farmers markets are offering plums, Blackberries,  Damsons, Pears, Beetroot, Aubergine, Cabbage, Celery, cucumber, Leeks, Runner beans and many other tasty seasonal treats.

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Engagment party guests enjoy a very special menu

Welcome to The Hog roast caterer daily.  Its Monday and the first day back in the office after a busy weekend, This was the first Saturday in months that we did not have  a wedding catering job, a sure sign that the Summer has come to an end.

  Summer may be over but we are still managing to stay as busy as ever with lots of different occasions.  This weekend was no exception as we catered for numerous private parties including an engagement party on the Saturday night with 150 guests.  This was a particularly interesting event to cater for as the couple had created their very own bespoke menu rather than choosing one of our standards.  It was great fun to help them create their ideal menu and then to prepare and cook it before their eyes.  They choose spit roasted lamb served with mint and garlic sauce and spit roasted duck with orange sauce.  To accompany the roasted meats they had requested spicy potato wedges and greek salad.  The couple were so impressed that they have booked us for their wedding in July next year.  So a very successful event!

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next one

Our catering meeting earlier this week was a complete and utter success. Whilst many of our caterers showcased their new found recipes and ingredient combinations, many other caterers went into the technicalities of utilising various other uses for our machines. Topped off with a very topical and informative trip to the local public house, the meeting was yet another in the line of successful gatherings where our operatives, agents and professional caterers all get together, and all come together in order to make instant improvements, so that our customers can get the very best, all of the time.

            On top of our meetings held amongst the catering mangers and fully qualified and vibrant staff, our company prides itself on continually sourcing and sprucing the freshest of ingredients, be this in our variety of whole meats and meat products, or whether its with our beautiful array of glimmering and bright vegetables, which are bursting with flavour, nutrition and happiness. Where many of you may see this sort of emphasis within our ingredients as being tedious, we actually love it. Through our respect, love and joy of the hog roasts we complete, we actively enjoy all the lovely aspects which help to make our services truly magnificent. Thus, when it comes to crafting foods of exquisite delight we are sure of a few solid ideals. First and foremost is our belief within our ingredients.

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Ch Ch Ch Ch Changes!

The summer has returned to us in a fashion that is truly befitting to its grandeur in general. That the sun does exist as a huge ball of burning gas that seems to rest in a perpetual setting within the vacuum of space, befits it as the sole provider of life on earth. Indeed, where many can see that the suns existence revolves around the notion of a destructive explosion in continual occurrence, it must also be noted that without the sun, we would cease to live.

            This week the caterers have been busy reviewing their respective notes and client information in order to see where improvements within the field of our bespoke catering services may be improved. Over the course of our many years within the world of specific and tailored hog and spit roast catered events, we have always hinged our services on the fact that we have the constant ability to evolve and improve in a fashion that keeps us pushing the boundaries of catering events all over the United Kingdom, come hell or high weather. Many changes have, indeed, been implemented over the years, in many ways. In our early years, our beautifully crafted hog and spit roasting machines were the recipients of much change, as many improvements within the machine design were needed. Now, however, our services are of such a shimmering quality that they need very little change. Our meetings allow us to try out and test new menu options, whilst also reviewing our work whilst thinking about the new approaches we aim to adopt.

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eco-friendliness

The weekend is fast approaching and some of our caterers are out tackling the varied yet highly enjoyable tasks centred on, in and around mid week catering. These events, though not as frequent in their occurrences as those which are found upon the weekends, are still great for all involved and are also often very relaxed. In the opposite corner as regards many of our catered events which occur throughout the mid week time frames are our much celebrated corporate hospitality events.

            Just yesterday, we had the pleasure of catering for a large motor company headquarters in the south of England. The aim of the event was to celebrate the launch of their new generation of hybrid vehicle, which was something to really behold in itself. Running using far less fuel, this machine was something that people really did believe in. From a viewpoint adopted by our company, we were proud to be part of a celebration of a product which has the ability to help to reduce our harmful ‘carbon footprints.’ Like the motor company in question, we also are committed to this notion of eco-friendliness, which is something typified and underlined in our approach to our clean burning systems housed in our gas burning barbecue hog roasting units.

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medieval times!

Whilst talking to more and more of our catering teams who were out servicing the hog and spit roasting needs of people all over the country, it has become apparent that more has happened than I had previously expected. Many of our fully qualified and experienced chefs and technicians had the pleasure of showcasing their various spit and hog roasting specialities at a huge variety and host of food shows across the land.

            At one of these shows, one of our teams experienced a great medieval spectacle, which allowed for a huge amount of fun to be had both on behalf of the many hundreds of tourists and guests, as well as on behalf of our catering team which formed part of the catering line-up. Whilst many children and parents prepared for the medieval jousting festivities, our catering team had a great opportunity to get out and mingle amongst all the party revelers and to assess the ‘situation on the ground’ as regards the spectacle of the hog roast. It was a real eye opener for even our most experienced of chefs, who knew that our services were popular anyway. When touring the queues and lines of people around and about the place at this food festival, our catering teams were completely overawed by the amount of sheer enthusiasm exerted by the people which they met and the folk which they spoke to. When it came to service time, our stunningly visible turning hogs had all the people enthused to the point where our team believed that they may get overrun with food requests! The people adored the sights, sounds and smells that the hogs gave, and when it came to tasting the food… Well, im sure you know the answer! Everyone loved it, including the jousters and all the actors in the medieval mock-up display. When many other caterers still had much produce, our caterers had utilized the meat on two hogs, having fed over 400 people! Having served a huge amount more than any other caterer, our catering team packed up their equipment well ahead of any other caterer too. Talk about being the taste of the nation? The public couldn’t get enough.

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student food!

 

            Operating within and through one of the nations most reputable caterers can sometimes facilitate the most peculiar of experiences. Just this weekend past, many of us were attending a seminar on food dispersal held by one of the local universities. The event itself was quite a sensation, and was very insightful to see how the youth of the catering field were approaching new aspects of service. Many of the students found themselves highly enraptured by our catering experiences, and in turn we loved to indulge their inquisitive minds as regards their understanding of the bespoke and tailored catering world.

            What is always interesting to note is how the culinary landscape shifts and changes with time, in a manner which is often unpredictable. Over recent years, the palate of the nation has changed considerably, and now there has been much forward progress when it comes to such areas as variety within menus, or freshness in terms of sourcing produce. Through aspects of society such as television chefs, the media has helped to foster a large degree of enlightenment within the world of food and catering. Thus, today, when we sit in on student presentations regarding fine cuisine services, it is interesting to see how they interpret the shifting situations. Ourselves, we feel obliged to help out, as our ‘front-line’ experience in catering has allowed us to observe, first hand, the effects of societal shifts in quality. For us, the emphasis on change has been great, as now more people are eating brilliant food than ever before!

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weather is clever

 

            Well we are just so taken with the amount of culinary enthusiasm we have been encountering on our vast and varied catering assignments. Whilst our services have broadened in the same manner of growth which we emulate year on year within our enterprises, our customers seem to be truly appreciative of all the finer points of our catered services. For example, our new seasonings were picked up on straight away by one of our rugby club clients, who regularly allow us to cater at their annual committee meeting, or AGM.

            This afternoon has seen much work being completed on our hog and spit roasting machines, as we are preparing for a huge concert event just outside of the lovely and vibrant city of Manchester. Recently, this city has really come into its own and is happily and rapidly carving itself a place in the halls of leadership as regards the up and coming cities of the western world. Surrounded by lovely hill strewn countryside, the city of Manchester is a great place to be, and a wonderful setting for a fabulous hog and spit roast bespoke catered event.

            Along with various sporting clubs and operatic societies, our catering services have achieved some real degrees of sophistication in the most testing of catering conditions. Utilising our gazebos and weather-proof coverings when out in the most adverse of weather conditions, our catering teams have helped to make the most of the downpours in order to give the most to our customers at their bespoke events.

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hoggiversary!

            The new week has arrived with the sun giving us a blessed salute, of which we have not seen for some time. Where the past few weeks have been full of rains and downpours, today we are being welcomed by the shining sun, which is rather nice, really.

            After an action packed weekend, we have been making our reports ready for the de-brief following the weekends activities. Where many of the catering teams found themselves catering at beautiful wedding events, many caterers also found themselves at agricultural shows and other sorts of catered events. On the whole, the weekend was filled with numerous amounts of wondrous splendour. As ever, our people were thoroughly delighted at the enthusiasm and food knowledge which the guests and event patrons exhibited. As we have grown to love and cherish our customers over our many years in the competitive and jubilant world of bespoke and tailored hog and spit roast catered events, it is always nice to see that our customers are moving with the times.

            One extra special event this weekend was the 10 year wedding anniversary which Floyd Charlesterforth and his team conducted amidst the wash and roll of the stunning Kentish Downs. Not just any anniversary, this event was special to both the couple involved as well as us as caterers. This was due to the fact that we had supplied the catering for their wedding, ten years previously. Whilst the couple still looked as young and beaming as the very first time our eyes had met theirs, it was clear that the good life was exhibiting no ill-effects on either of the couples as individuals. The day was beautiful, apparently, with many guests wishing to see the inner-workings of the hog and spit roast machines as they cooked. Announcing the imminent arrival of their second child, the day was made even more special by the lovely news. The hog was eaten well into the evening, grand and beautiful the whole day through.