Several months ago, Jules and Mark enquired about Hog Roast Goring catering their wedding reception and they were surprised to find out that we offer much more than just hog roasts. While we are renowned for our scrummy hog roasts using locally-sourced free-range pigs, we can alternatively cook a different animal or bird if you prefer, such as lamb, beef, turkey or chicken. Fancy a barbecue instead? Not a problem! Need a multi-course dinner service, like with canapés, a starter, side dishes and even a homemade dessert? We can do that! Plus if you have guests with dietary requirements, ask us about our gluten-free, vegan or vegetarian choices, too. We can adapt to your needs, whatever they may be.
Jules and Mark had already decided on a spectacular Hog Roast Goring centrepiece for their wedding, and also scoured our menus to choose a variety of canapés to welcome their guests, as well as a starter, dessert and an alternative option for a vegetarian guest. While our customers can create their own bespoke menu if preferred, the couple were happy to choose from our menus instead…
Along with a welcome drink given out by our team, the six canapés served would be our handmade sausages, grilled fillet of beef, chicken satay skewers, duck wraps, halloumi kebabs and wild mushroom bouchees (the latter two being suitable for the vegetarians). A starter of fresh homemade butternut squash and orange soup (suitable for all the guests) would be served to the guests at their tables, along with crusty bread rolls, and then followed by the lovely Hog Roast Goring served buffet-style, including seasonal vegetables, warm new potatoes and our onion gravy. Meanwhile, the vegetarian guests would be served our homemade chilli with rice for their main course. Our tasty dessert of profiteroles with whipped cream and chocolate sauce would then be served to the tables, followed by the bride and groom’s own wedding cake, once it had been cut, and then finally, tea, coffee, and mints.
The wedding reception went without a hitch and everyone loved our food. Many of the guests commented on how surprised they were to find out just what we can offer, like Jules and Mark were. We were more than happy to see clean plates and full bellies, and then we cleared away and left everyone to dance the night away.