When it comes to catering, Hog Roast Port Isaac has it down to a fine art and our repeat customers are testament to this. Our hard-working professionals, both back-of-house when you call to book and front-of-house on the day of your special occasion, are all dedicated to providing high-quality food made from fresh, local ingredients, together with top-notch service every time. We make sure that and your guests are all well-looked after and that the event or party goes smoothly in terms of the food that we prepare, cook and serve ourselves. Planning an event can certainly be stressful but when you let us take the reins, you’re in safe hands, which means less stress for you and you can relax more with your guests.
For a corporate function that we were asked to cater, Sales Manager Allen asked Hog Roast Port Isaac to provide a simple menu of succulent pigs in buns for 70 guests of employees and clients but he also needed us to serve beverages. We are often asked for additional services like this and it’s never a problem, so we booked the event in and looked forward to catering it.
Fast forward to yesterday and our Hog Roast Port Isaac chef and catering assistants arrived at the car salesroom venue bright and early and set up our equipment outside in the grounds. We were due to serve refreshments in several hours’ time and then the pigs in buns buffet-style shortly afterwards, but we always need to start preparing the meat to be roasted a few hours before, as it cooks slowly but surely until perfectly crispy and salty on the outside and soft and tender on the inside – mouth-wateringly juicy.
Once our chef had prepared the meat, we just had to keep an eye on it throughout the day, to ensure it would be cooked thoroughly. Nearer to the time of service, some of our team provided the drinks service while others prepared the ingredients for the yummy hog roast rolls, including our homemade duo of tangy apple sauce and sage and onion stuffing, soft bread rolls and condiments.
By 1pm, after the meat had a short rest, the guests began to queue and our chef started to carve away.