The mood here has been extra positive this month at Spitting Pig Berkshire, even more so than it usually would be, the reason we’re all so upbeat is because the work has been coming in thick and fast, it’s been as busy as I can remember an Ayugust ever being in the Berkshire/London region, with September looking just as promising! more proof as if it was needed that we’re at the top of the hog roast game and make ‘em better than anyone else could even dream of.
The bank holiday weekend in August was as positive and fun for the staff as ever, we got to cover 5 different jobs in total and i myself was the hog roast chef for 4 of them. I worked Friday, Saturday, Sunday and the Monday, with an event for each day.
Each event was a party as predictably not many people were working the bank holiday as most looked to get probably the last extended weekend of nice weather we’ll see this year, so there wasn’t any corporate hog roasts, just party after party, a weekend of party hog roasts.
Three of the parties booked Spitting Pig party menu 1, a no-holds barred flavour fest in the form of a spit roast pig, served on fresh rolls with apple sauce, crispy crackling and scrumptious stuffing. The first party was for 30 people, the second for 40 people and the third party menu 1 event was for 115 people. Three very different parties of different sizes with different sized pigs for each. Despite the variance in pig sizes the taste, texture and qualities of all 3 spit roast pigs was the same, enjoyed equally by the guests at each party, all of which raved that they can’t remember having anything like it.
The final event on Monday was a party but slightly different as we cooked from party menu 3. The third menu differs to the others I cooked as for the third menu the guest gets to pig from roast pig, roast turkey, roast chicken or handmade burgers and chefs-made sausages. The spit roast is served next to warm new potatoes in a herb butter and a fresh chefs-selected salad.
For the last party, which had 150 guests, the party organiser chose the burgers and sausages, which isn’t something we get everyday, more often than not when sausages and burgers are chosen they’re done so with a spit roast, but the party was for a teenage boy and so with young guests I was booked to make 100% British beef 6oz handmade burgers and gourmet sausages, both made by myself with local ingredients.
The BBQ beef sausages and gourmet sausages went down a treat, it was nice to arrive to an event and be in and out so quickly, because the sausages and burgers didn’t take long to cook, so it was nothing compared to cooking a pig for 6 hours!
At every event the feedback was glowing. I’m expecting much more of the same this month so be sure to return for the next hog blog.
Hog Roast Berkshire