So far, February has been an incredibly fast-paced month for Hog Roast Lambourn’s catering team. Keeping us busy, we’ve had all sorts of bookings for Valentine’s Day events, celebrations for the Lunar New Year and miscellaneous parties of all themes, which has meant that our crew has barely had a moment’s downtime since the month of love began. But if you know us, then you’ll know we’ve been loving every single minute of it! Recently, we were even hired to assist with a psychic night, which had been planned and organised by pub landlady, Demi-Lee.
The client had put the event together as a way of attracting business and enthralling her punters with some unusual entertainment, and she certainly succeeded in doing both! Keen to have their fortune told, more than 140 people descended on the pub last Friday night, and there to keep everyone’s spirits up in between Mystic Maggie’s palm and tarot readings, was Hog Roast Lambourn.
At the request of Demi-Lee, we served our Southern Slow Roast Menu to all those who attended. This consisted of a choice of three flavour-packed meats (BBQ pork butt, Texan 24 hour beef brisket and Cajun spiced whole roast chickens); each of which had been pre-marinated in our secret recipe rubs for hours before being grilled to perfection in our HogMaster. For sides, we whipped up a batch of all-American-style mac and cheese, Memphis style crunchy coleslaw, a mix of sweet potato and regular fries and our legendary potato salad. Sweet, smokey and spicy condiments were also available for the guests to choose from, and those following strictly plant-based diets were offered a meat-free alternative of BBQ pulled jackfruit wraps with vegan coleslaw and gluten-free rolls.
Everything was served using our eco-friendly wooden crockery and cutlery, which matched the tone of Demi-Lee’s rustic brewery perfectly. More importantly, the guests all loved what Hog Roast Lambourn had cooked up, and they hungrily devoured everything that was on their plates. With so much food on offer though, there were some leftovers, which our catering manager, Roy, carefully packed and delivered to a local soup kitchen when the event came to a close.