When it comes to you hiring you caterers for any kind of event or party, you’ll want to know that you can rely on them, trust them to make delicious dishes made out of fresh ingredients and provide service that’s second to none, and with Hog Roast Enmore, you get this and so much more too.
Regardless of the type of special occasion that you need catering, whether it’s your wedding day reception, a birthday celebration or corporate function (or indeed anything else that you may have in mind), our experts are trusted suppliers who use top-quality, fresh ingredients in order to make all kinds of food. Hog Roast Enmore is proud to be known for our friendly, dependable service but we’re just as proud of the food that we’ve perfected over many years, including our renowned hog roasts, but also of the alternative and additional dishes that we can provide.
You may be inviting guests on particular diets and you’ll want to ensure that they can enjoy the food just like everyone else, and within our extensive menus, you’ll find a great array of options, including vegan, vegetarian and gluten-free. We can also make alternatives to hog roasts, like spit-roast beef, lamb, chicken or turkey, provide a special menu like our Southern Slow Roast or Loaded Fries or create a menu featuring multiple dishes, such as canapés, a starter, a main and sides and a dessert. Whatever your needs, we can easily do your party or event justice.
For a birthday party that Hog Roast Enmore catered over the weekend, we were asked to cook one of our traditional centrepiece hog roasts so that we could make piles of pigs in buns for most of the thirty guests but we were also asked to provide three sides. We have plenty to choose from and our customer decided on sweet potato wedges with a kick, homemade coleslaw and corn cobettes.
On the day, we roasted a medium-sized pig for hours on end, freshly-prepared the sides and laid out all the extras, like our own-recipe stuffing and apple sauce, fresh bread rolls and wraps and some tasty condiments, and then by 4pm, it was time to serve.