It’s May time and once again we are approaching Wedding season. This evening we are doing one of our regular hotels in Ascot, Berkshire with one of our most popular party menu’s, the menu 3. Roy our managing director has already been up in the early hours of the morning prepping and lighting the pig. All week Lisa our admin and James our logistics Manager have been making sure everything is in place liaising with the bride and groom and the venue to make sure everything is perfect for their special day. Lisa makes a final check that all details and number of guests are all still correct. This is then ready to pass to James who ensures all the logistics side is in place, e.g. The staffing, the timings, the food preparation and of course the hog.
The team for the evening will be Lisa and Marie. At the farm Roy has been busy creating the salads and monitoring the pig, James has already been in and everything is ready to load. Roy then loads one of our brand new purpose fitted catering vans and the final checks are made to ensure everything is ready to go. Then off the ladies set to Ascot in their spitting pig uniforms, with plenty of time to spare.
They arrive at their beautiful setting with the wedding party in full swing, Lisa parks the van up and walks to reception to find the catering manager in charge. She lets him know that they have arrived early and are happy to set up there equipment in the normal space, unless required otherwise.
They’re now ready to unload the van and set up for the evening, the smell of the hog roast Cheapside always entices the guest to come over and try and grab a little taster before the queue forms. We are always happy to answer any of the questions the guest may have about where the pigs have been reared. We pride ourselves on telling them that they are all free range pigs that have been reared at our own farm, where we can guarantee the highest quality of pork. 15 minutes later it is all set up and the hog roast Cheapside is simmering away producing the most amazing aromas. All our salads and the vegetarian option are in cool boxes, kept at the required 
temperatures ready to place on the freshly pressed linen tables just before serve time. On this occasion just before the serve time one of the guests ask if the bride and groom would like a photo with our hog roast on full display. We always like to involve the guests of honour in the hog roast and any other funny selfies can be taken at this time! The Bride and Groom where delighted to have their picture taken with the hog and we have their permission to show the happy moment. After everyone had taken all the pictures they wanted to, our chef for the day Lisa begins to pull the hog apart. First the lightly salted crispy crackling is removed then the hog roast is pulled back into it’s natural juices, we are then ready to serve. Once all the guests were fed and most people had come up for seconds, we passed the remaining crackling onto the groom as he had enjoyed it so much. We then made sure everyone had finished eating so we began to pack up. We then spoke to the catering manager to say our good byes, as we didn’t want to disturb the bride and groom who were happily enjoying their evening.
We then returned to the farm after another successful evening, where we were greeted by Roy who was prepping more pigs for the next busy day, but for us that was the end of our shift.
Hog Roast Berkshire