Celebrating In Style With Hog Roast Heckfield 

Hog Roast Heckfield is often asked to cater both large and small events, so whether you have several hundred guests or just a handful, or anything in-between, we can easily provide scrumptious food to suit varying tastes and diets. No matter what you’re celebrating or commemorating and regardless of the occasion’s formality, we treat all our customers and their guests to homemade delights that will be talked about for a long time to come, and not just our famous hog roasts…

Hog Roast HeckfieldDespite the good old hog roast being part of our name and our signature dish that we’ve spent years perfecting, Hog Roast Heckfield also offers plenty of choice and variety so that everyone invited to your special occasion can enjoy simply great food. We can cater numerous diets with suitable mains, like vegetarian, plant-based or gluten-free, provide meat alternatives to hog roasts and we have a wealth of additional options that we can serve, like starters, desserts, sides and canapés. Whatever you have in mind, we will always do our very best to accommodate you – just let us know your needs when you book with us.

Hog Roast Heckfield catered Greg’s milestone birthday party on Saturday, where he celebrated turning 50 with his friends and family by hosting a fancy dress party with a 60s theme. Greg had asked us to cook a traditional hog roast, to make into pigs in buns (which you may know as hog roast rolls) but he also wanted to make sure everyone was very well-fed, so he asked us to provide some side dishes too.

On the afternoon of the party, we arrived at the function room venue hours before service would begin, as it takes a long time to roast a local, high-quality hog to absolute perfection. Later on in the day, while the venue was being decorated in 60s style, our team prepared a tomato and mozzarella salad and coleslaw and cooked lots of corn cobettes, dished up our apple sauce and stuffing and sliced the bread rolls, and then finally the hog was done and needed a short rest before our chef carved away so that all the guests could have their fill of pigs in buns and much more too.