Recently, the Hog Roast Glasgow team was hired by Karen for an event she was hosting. The client was hosting her party at her home which provided a lovely setting for her event. The food was to be served as a buffet and featured a whole slow roasted hog as its centrepiece. The served the food under a great marquee which sheltered the buffet spread from the unfortunate showers. However, Karen’s guests still really enjoyed the party and managed to capture a couple glimpses of sun.
Karen selected Menu One from the selection of private party menus the Hog Roast Glasgow team offer. The roasted pig was carved for the guests by the Hog Roast Glasgow team’s chefs and was cooked to perfection in a Hog Master machine. This method involves slowly roasting the pig on a spit inside a heated oven machine to mimic the traditional method of outdoor spit roasting. This helps to create some deliciously tender meat which is evenly cooked. This slow roasted creates a fantastic hog without the roaring fire and outdoor space required for traditional spit roasting. In addition, creates some crispy crackling which is served alongside fresh bread rolls and wraps. To accompany the meat on the buffet table, the team served apple sauce and stuffing. To suit the casual atmosphere, the team served the food on disposable crockery with disposable cutlery which was discreetly cleared away after the service by the team.
As a vegetarian option, the Hog Roast Glasgow team made lightly grilled vegetable and halloumi skewers which were served with pitta bread and a tzatziki dip. Overall, the buffet was to serve a smaller group of 35 people so it was important that the food was uniform and of high quality. The food was served from 5pm onwards and the Hog Roast Glasgow team worked hard to meet the deadline. They arrived many hours before the serve time to freshly prepare the food on site. The Hog Roast team was led by John, their Head Chef, who ensured that the service ran smoothly and all of the food was cooked to perfection.