Have you ever wondered what our day-to-day is like here at Hog Roast Marazion? Well, you’re in the right place. We’ll provide you with a behind-the-scenes glimpse into idea what an event day consists of and the tasks our team carry out.
It all starts very early in the morning. After selecting the correct-sized pig for your guest numbers from one of our local farmers, we’ll arrive at your venue bright and early. This gives us plenty of time to set up our state-of-the-art hog roasting machine, and a marquee if the weather is looking slightly dubious. Our chefs have trained in the art of hog roasting, so it’s no surprise that it’s a meticulous process to get the huge hog on the spit and roast it to perfection. It takes approximately 6 hours (and certainly no less) for the pork to become tender with the crispy skin that our customers love.
Hog Roast Marazion have a strict policy for punctuality, So, we’ll collaborate with you in the days before the event to agree on a set serving time. If you choose to have our chefs serve your guests, then we’ll provide metal trays for the meat and sides in a carvery-style format. An orderly queue will form, and we will serve guests one by one. Once everyone has had their first helping, we’ll allow guests to come back for seconds until they’re fully stuffed. We’ll clear away the remaining food (and bag it up for you should you wish) to begin serving desserts.
Once the serving has finished for the day, the Hog Roast Marazion team will clean away any rubbish so that nothing is left behind. We’ll leave the venue in the same condition as when we arrived. We aim to provide customers with a stress-free experience from the moment you book until the end of the event. Once everything is packed away into the van, we’ll leave you with any leftovers and venture back to our headquarters.