Hog Roast Truro’s been catering events for over thirty years now – yes, we know, that’s a long time. Long enough to watch the wedding scene shift quite a bit. Back when we first started out, a wedding with under 100 guests was the exception, not the rule. These days, it’s flipped completely.
With rising costs and more couples choosing quality time with the people they love over a huge production, micro weddings have properly taken off. Roughly half of all weddings now sit under 60 guests. But smaller doesn’t mean less memorable, not by a long shot.
While plenty of caterers still hold firm on minimum guest numbers, that’s never been Hog Roast Truro’s approach. We’re here to help build whatever day you’re picturing, whether that’s an intimate elopement or a guest list running into the hundreds, and every single wedding gets the same care and attention to detail regardless of size.
We firmly believe small-scale weddings deserve a proper feast just as much as the big ones. So when Emily and Matthew got in touch about catering their wedding on the 13th of August, we jumped at the chance to help put together something special, which just so happened to include our signature hog roast.
Hog Roast Truro spent hours cooking the hog low and slow and by the time it was ready, guests were treated to something genuinely mouth-watering – sage and onion stuffing and applesauce on the side, meat still unbelievably juicy underneath crisp, golden skin. It tasted brilliant, but it also brought a bit of theatre to the day, something guests clearly enjoyed watching come together.
Thick gourmet sausages and marinated chicken thighs gave people another option beyond the pork, while veggie and vegan guests tucked into grilled veggie kebabs and pulled jackfruit sliders soaked in hickory sauce. And because no feast is complete without some seriously good sides, we presented a lineup of seasonal veg, a mix of sweet potato and classic fries, and herby new potatoes to help guests fill out the rest of their plates.
With that much choice on the table, guests barely knew where to start, but they got stuck in fast and left barely a crumb by the time the night had wrapped up, proving once again that every wedding, whatever the guest count, deserves a proper feast behind it.