Hog Roast Norton Fitzwarren’s latest event was a sparkling, glittering 30th birthday party. Client Becca got in contact with the team as soon as she had booked the community centre for her birthday party.
Client Becca worked with the Hog Roast Norton Fitzwarren team to put together a tasty buffet menu for her 20 party guests. She was very keen that there was lots of tasty dishes for all her friends, including vegan and vegetarian choices. As well as including the food and Chef to cook it, the catering package that Becca paid for also included the use of Hog Roast Norton Fitzwarren crockery and cutlery. For this event the team provided disposable crockery and cutlery, which Chef Alistair would take away from the venue at the end of the event to dispose of responsibly.
On the day of the party, Chef Alistair arrived at the venue several hours before the 6pm serving time. This allowed him plenty of time to set up the cooking equipment and get to work on preparing every dish fresh for the evening serving time. Fortunately there was plenty of space for Alistair to set up the Hog Master Pro machine and all the other equipment, the hall was big enough that he could work in disturbed while the decorations were put up, turning the vast space into a disco with lots of glittering lights and swathes of sequinned fabric.
Chef Alistair continued to work hard, so that as the guests arrived at 5pm the food was nearly ready to be served. When 6pm rolled around birthday girl Becca led her guests to the buffet table, a magnificent meal met their eyes. There was a Classic Hog Roast, the pig had been slow roasted, scored and sizzled under Chef Alistair’s watchful eye, which was served with crispy crackling, homemade stuffing and apple sauce. There was also a large tray of skewers, some were plain vegetable and others a mix of grilled vegetable and halloumi skewers. Alongside this there was BBQ pulled jackfruit, Chefs choice of three salads and finally a big mountain of chips which were a mix of regular and sweet potato. Rounding off the tempting feast was a basket of assorted soft rolls and wraps.
Client Becca and her guests were thrilled, they tucked into the buffet with gusto. As Catering Manager Alistair quietly and discreetly tidied away he felt very pleased by the reactions from the guests, the food had gone down a treat.