Weekend Near

 

The weekend looms and we are all eager for the next set of hugely exciting catering jobs and assignments that each team which be despatched upon. Deep into the forests and up o the hilltops which help to both create and define the gorgeous landscape which makes up the British landscape, we will be leaving in order to help make peoples events truly and utterly memorable.

Down in the chefs centre of studies, our chefs have been observing the menu choices of the prospective clients that will be catered for over the weekend at various events across the whole of the United Kingdom, from Devon right the way through to Cornwall, and from Loch Lomond up in to the hearty glens. At these meetings, our chefs and service staff run through all the requirements needed in the form of ingredients. Many clients will have expressed dietary needs and menu shifts which must be adhered to in order for the party to run smoothly. When the ingredients list is finalised, an order will be coordinated and sent to the necessary suppliers, with all of our fresh ingredients being left to the last minute, we can guarantee their absolute freshness. After this meeting, our teams enter into avid discussions regarding service options and modes of service. After these necessary meetings, our chefs and staff know exactly what must be done. With this weekends functions just around the corner, everyone is highly charged and eager to complete their tasks with vast helpings of flourishing grace.

Visitors!

 

Catering assignments are governing the lives of those who work beneath the gleaming and shimmering banner of Hog Roast Caterer. Committing ourselves solidly within the sphere of food deliverance, we are succeeding, as we do every year, in wowing our clients with food of epic magnitude. As always with our food and menus, the end results look, smell and taste simply beautiful. The improvements have been made, as always, within our capacity and our machine technology. Now, with a larger team and one that is even better equipped than the team the team last year, we are committing ourselves to hundreds of catering assignments more than possible last year.

Just today, we have been overjoyed to welcome a Mrs Stine Dahlberg into our ranks, as she came by to visit us at our command headquarters. Overjoyed by the quality and lavish style which we exerted at her private party venue, she simply loved the way in which we conducted the operation. Stating that it was the finest food which she had eaten since she was a young girl in Sweden, she said that our conduct was an inspiration to all caterers out there. Mrs Dahlberg had a good look at our hub of creations, and was lucky enough to see us operating one of our machines. The machine was in operation in order to test some new seasonings on our hogs. These delicately balanced flavours are exceptionally important, and can help massively in the pursuit of brilliant flavours. She loved it, and we loved her.

The rain continues to fall across the land, and the spirits of those within the glorious kingdom of Britain fail to be dimmed.

Just as with the spirit of those who endured the blitz in wartime Britain, the folk of this land refuse to become downhearted purely due to rain and perpetual greyness from the sky.

Our catering operations have been going at full speed, irrespective of the weather. As full on, full time and exquisite chefs that we are, we know that we can re-create the same food and same stunning atmospheres come rain, shine, sleet and snow.

First in the line of supreme defence as regards our weather-proof catering services are our brilliant and highly effective gazebos. These super-structures allow our catering teams to deploy a rapid solution to solve weather-based issues. Deploying in a manner similar to the ball-boys and girls at the Wimbledon tennis tournament, our catering teams can become completely weather-proof without even checking the progress of our catering services. Wonderful to look at and securely anchored into the ground on any surface, our gazebos not only master the remit of the aesthetic, but they also completely dominate in the field of weather protection. As any well established caterer will vouch, the space optimisation as regards the transport of various catering supplies around the country, is of the highest importance when it comes to getting it right. Put simply, everything that we take to catering venues has to be able to perform in a fashion that warrants its space. The first and foremost example of brilliance within the space versus function ration is our spit and hog roasting machines themselves; as the machine itself occupies a small space, in relation to its effortless ability to roast meat for up to 400 people as well as the vegetables for the same number. Ingenius and wonderful, and a piece of engineering we love!

Model Behaviour

 

The wet weather continues to rain on everyones parade at the moment – and to symbolise and underscore this fact I had to drive past a car crash on the way in to the office this morning. Morbid, I know, however Im sure this accident may not have happened, had the weather just been a little better. Anyway, its best not to cry over spilled milk (or spilled motor oil) so we must continue with our exploits, in a fashion akin to the folk of London during the Blitz. Here, against the daily tyranny inflicted from the skies, the folk continued in their steadfast approach towards carrying on as if nothing was the matter. Indeed, Hitlers Germany failed to crush or diminish the spirit of those within London. An example to us all. And in the same way, as the rain continues to fall (admittedly not quite as dangerously as Von Brauns V2’s), we carry on in a dogged yet happy fashion.

During the week, we have been committed to many different types of catered event, each with its own set of challenges and pleasures. Many have said that variety is the spice of life, yet I have been pondering this; What about people who don’t like spice? Do they have no variety? I think not. Perhaps then, it would be more accurate to say that variety is A spice of life (variety is a major spice of life, so therefore is probably akin to pepper in terms of importance within the culinary/life spectrum). Whatever the situation with variety and pepper, I feel that, indeed, life must go on.

One of our catering teams was lucky enough to cater for an exceptionally beautiful selection of models this week. Normally known for not eating very much, these models were a definite contradiction to this norm eating like there was no tomorrow and filling the air with their cheeky little giggles, they ere a pleasure both to look at and to serve. Wishing to get involved with the roasting process, they happily carved and served themselves for a short time.

Weekend Done!

Its Monday morning in the epicentre of the hog roast catering world. Our caterers have rolled in early this morning after an intense and hard fought week at the helm of our catering enterprises. On their catering exploits, our fully qualified chefs and catering technicians have been indulging their creative minds as well as flexing their powerful catering muscles in the remit of food creativity.

This weekend saw one of our teams head towards the mountains of Northern Wales. Here, our caterers provided the most sumptuous food to party revellers at nearly 1,000 feet above sea level. Luckily catching a gap in the weather (even though our tailored and bespoke catered solutions can happily cope with any weather conditions due to our unique weather-proof gazebos), our catered services were a massive success. Many of the guests at our party in the Snowdonian hills were breeders and rearers of fine animal stock. At the event itself, these people took a huge interest in our meats and textured flavours which were being produced freshly. Having seen our freshly roasting carcasses, many of the folk at the event simply couldn’t believe the tnderness of the flavours which were being produced in such abundance by our dedicated caterers and service assistants.

On the whole, a great weekend, now the week lies before us and there is much preparation to commit to in order to allow us to conduct our catering services in the manner in which we are accustomed to.

Cool (Hog) Runnings!

Today a few of us are running a race for a local charity. The race is over a distance of thirteen miles and is commonly classified as a half-marathon in the nomenclature that e in the west adhere to. A marathon is a distance of twenty six miles, if you haven’t already gathered, or if indeed, you didn’t already know. The marathon was originally used as a race in Greece, and was a true Olympic sport. It originated as a race distance due to the exploits of a certain messenger during wartime in Greece. The message he was carrying was of such vital importance that the messenger ran his little heart out. So much did he run in fact, that he died on reaching his destination. On giving the message to the recipient, the messenger then fell to the ground, captured in the throes of death. Indeed, the messenger showed brutal loyalty and such a sense of duty and moral fibre tht he died in aiming to complete his mission. As a direct consequence of such personal spirit, the message itself was received in such a time that allowed the command to be sent out, a command which won them the war. And all in the nick of time.

Chef!

 

Today has been filled with much hefty work. Hefty in the sense that there was much actual lifting! I am a member of a catering team, so I guess is should introduce myself first, so here goes… my name is Carmen! And I love food. Although not being reflected by my super athletic figure (though some of my colleagues will beg to differ!), my love of all things culinary has helped me to become the youngest fully qualified and trained chef in the firm. Although youthful and full of the joys that being young brings, here I am, carrying lots of new equipment into our container vans to rehearse loading and unloading of said equipment and things. This is a very important aspect of our catering services as it allows us to reconnoitre the possibilities as regards speed of transfer as regards the amount of time it takes to load. Dark times for some, yet this heavy lifting gives me an ample amount of time to psychologically rehearse the events of the next catering assignment. I am a through perfectionist, and anything below the par is simply not an interest of mine. In many ways, that’s why I love working for hog roast caterer, as the ingredients which are bestowed upon the chefs are of such an incredible quality that we are truly spoilt. Then, as long as we work to a framework which pleases each and every client in turn, we are allowed to be thoroughly inventive with such ingredients. The fact that we only have brilliant chefs and the fact that we have such autonomy within our ingredients facilitates such fantastic and gorgeous catered events that our customers keep coming back with smiles the size of buses.

Office in the Field!

We’re all rushed off our feet today as its hog roasting to the maximum! Back at head office we have finished off our tasks and are hastily sporting our chefs whites. With nearly all of us being skilled in the hog and spit roast trade, we are heading out to conduct our second hog roasting charity event of the year!

This is always great fun as it allows us to raise money for great causes all over the United Kingdom. On top of this, it allows those back in the nerve centre to stay in touch with what our whole company is all about, what we stand for an why we do what we do. Allowing the local public to come along and pay a nominal fee for a delightfully crafted pork and crackling roll or two, our little fund raisers are a really fun way of putting back into the community which surrounds us. Many of us seem to be having a great deal of trouble kitting ourselvers out but, as normal I am out ready and waiting whilst the others seek to shape their already over shaped hairs into further shape. We’re on the move now and im writing as Matthew navigates the mid-afternoon traffic. Everyone seems to be in a rush – it must be something to do with Jeremy Kyle (or some program such as that) beginning soon! The ingredients look great and we are all looking forward to putting this show on!

Machines make light of work

With another year in full and vibrant swing, the roles of our machines have once again shown them to be truly indefatigable in the field of hog and spit roast catering. Much like the inexhaustible attitudes and exploits of the Egyptians during the building of the pyramids, our machines commit to the rigours of the catering calendar with the prowess of a moving swan. The stainless steel bodies of our bespoke hog and spit roasting machine units have made many of our parties flow with the sheer poetic beauty. The capabilities of our machine units are allowing our parties to become more than just catered events. In this day and age, it is highly important that, as modern and comprehensive caterers, we can adapt and impress at all events irrespective of their location. Our ultra-mobile machines combine with total culinary supremacy to allow us, as fully trained chefs, to commit wholeheartedly to our varied and comprehensive catering services. This summer, so far, the numerous wedding and parties which we have catered for have been an immense amount of fun to achieve and to commit to, with many of our clients now being firm friends. We have had numerous re-bookings and all of our spit roasted meats and glorious vegetables have been consumed with gusty, lusty vigour by our clients. The summer marches on and with it the parties and events of many hundreds of people will be addressed by our bespoke catering teams. With our gorgeous machines as well as our fantastic ingredients, the sky is the limit when it comes to catering fun!

Rain in the season of Sun

The sights and sounds of summer have been somewhat dimmed this week due to the unwelcome and obtrusive arrival of the rain. Free from warning, and coming with a particular vindictive nature, the rain has added a touch of drab grey to the normally gorgeous caucophony of colour which traditionally inhabits the hedges and valleys of Britain during the Summer. Yet, the rain with all its wettening devices, still has the real power to enliven the flowers and tress, filling wilting leaves with turgid and robust life. Allowing the bees to home in on their flowered and accented beauty, the immediate presence of the grey rain is so giving when it comes to providing a legacy in the purest form; by rewarding the landscape with colour afresh and anew.

In terms of our hog and spit roasting practices and enterprises, the rain has hardly damaged proceedings. Seeing our lovely piggies rolling around in their new found plots of freshly construed mud, we feel a tinge of sadness that, indeed, these specimens will soon be inhabiting the roasting trays of our celebrated hog and spit roasting machines. That brief lull of sadness, however, is washed away as we love the smiles of our satisfied customers far more. Giving up their lives for the most noblest of causes, these intelligent creatures of habit become the most tasty meat known on this gracious land we call Britain. Gaining stupendous degrees of noblesse within their dramatically sensuous colour, our pigs bring us sunshine from the rain