September began as an extremely busy month for our team here at Hog Roast Keynsham, and it ended in pretty much the exact same way, which, of course, we’re absolutely thrilled about! We had so much fun handling a wide variety of events across the month and particularly enjoyed one of the last events we catered at, which took us to the local rugby club.
It was here that with the help of our catering manager, Alistair, our client, Nikki, had organised an event on behalf of Kier Group to celebrate their most recent achievement – the long-awaited completion of the Cryfield Student Residences at the University of Warwick. As one of the country’s most trusted construction services, with a strong focus on providing sustainable infrastructure, Kier is often commissioned to handle vital and life-altering projects. And the student village, which provides accommodation for up to 1,000 university students, was the culmination of three years of hard work and a whopping £57 million investment!
Everyone was in high spirits when the project’s third and final phase came to an end, and to commemorate the massive accomplishment, Nikki had approached Hog Roast Keynsham and asked if we could help make their celebration even more spectacular. You already know we couldn’t say yes fast enough!
With 50 people to please, Alistair and Nikki collectively agreed on serving our Classic Hog Roast Menu, which might appear simple but, in reality, it’s bursting with flavour, and as a result, has remained one of our most popular menus for decades. For the Kier Group event, it was also perfect, and after dedicating the entire morning to preparing the mouth-watering spread, the Hog Roast Keynsham catering team began serving up the delicious grub right on time.
In wooden bowls sat gluten-free and wholemeal rolls that overflowed with soft and succulent pulled pork, homemade sage and onion stuffing, crispy crackling and applesauce. Mixed salad, coleslaw and a combination of sweet potato and regular fries accompanied the main attraction, too. Meanwhile, veggie and vegan guests were offered BBQ pulled jackfruit versions of the buns, which meant everyone was cared for.