Myself and Roy did a lot of work together in October, the reason why is because there were many large events or events with big menus, that meant there was too much Spitting Pig work for me to do all by myself.
The first Friday of the month was a classic example of why for some events 2 hands can be better than 1. Spitting Pig was booked to cater at a go-kart event, it was half price and what better way to get people interested and involved than enticing them with free, hot food on a miserable day? I cooked a hog roast, Roy cooked a sirloin of beef and a chicken, 3 spit roast options in all. The people were delighted with the hog roasts, chicken roast and beef roast and it really helped to take the edge off what was a bitterly cold day, warming the guests hearts and their hands. Better still, once we’d finished serving we were invited to get in on the go karting action, we had a few hours until the next event so we rang the office to make sure we weren’t needed back and once given the all clear we had a brilliant team racing for half an hour or so. I won, predictably!
That same day, or the evening rather, I was part of a larger team for a birthday party with 160 guests. The party catering came in the form of a hog roast buffet. A hog roast with a soup starter, 3 choices of canapes to start with, 2 choices of salads, 2 choices of potato sides and a choice of 2 dessert dishes. My job was to roast the pig,Roy had the job of doing pretty much everything else. A result for me, always prefer making the hog roast to prepping and cooking other dishes, in much the same way as all the birthday guests for Toms 30th birthday left with the best reviews for the hog roast. Everything went down a treat, but when faced with a second helping of jacket potatoes or spit roasted pig and crackling I think there’s only one clear winner, isn’t there.
And in November we have some huge events planned, you don’t want to miss our next hog blog so be sure to return!