Just a quick update on the things that we have been doing this week, as a hog roast caterer and professional chef I have been busy cooking all over the bank holiday’s and I have thoroughly enjoyed myself, met some great people and had a laugh. The food that has been prepared for the guests was very well presented if I say so myself and my team of assistants were in the background making sure the finer details were not missed.
Tomorrow my team and I are traveling about one hours drive to cater for a Wedding Reception. The Bride to be and Groom booked us last year in 2010 and went for the Wedding Menu 5 which includes Canapés, my staff are to serve the drinks. The couple have gone for the Sirloin of Beef ( instead of the Hog Roast)which will be accompanied by my homemade Sauce, as well as all the other warm side dishes. This Wedding Menu also incorporates the day with the Evening Buffet so again we are there for the evening guests. The Couple have asked us to dress the tables with the linen and arrange the Wine and Water. It will be a long day as we will be up at the crack of dawn and a lot of planning has gone into making the food and our appearance exemplary. Like every event we are booked for we take pride in our food that we are serving and are always professional and keep that approach. I would not have it any other way, and my staff respect that.