A Lovely Garden Party With A Delicious Southern Slow Roast Menu

Lanarkshire - southern slow roast2Hog Roast Hamilton is enjoying the lovely sunshine along with our customers and we’re being kept busy catering lots of outdoors events, as well as some indoors. Wherever you’re located, we can cook up a storm with one of our famous hog or spit roasts but we can always cook you a different kind of menu if preferred. We actually offer plenty of options, either as additional dishes or alternatives, including food to ensure any guests with dietary needs are well-fed too.

We were recently asked by Lauren to cook our amazing Southern Slow Roast Menu for 80 guests, which is extremely popular, and gives you and your guests lots of variety. You can choose three slow-roasted marinated meats from a choice of five, as well as four side dishes from a choice of seven, and they are served alongside fresh bread rolls and wraps and an array of tasty sauces. With meaty choices like Creole pulled quarter of spiced lamb, Cajun-spiced whole roasted chickens, barbecued pork butt, Louisiana sticky pork ribs and Texan 24-hour beef brisket, your carnivore guests will be spoilt for choice but there’s no reason why they can’t have some of each!

For Lauren’s garden party, our Hog Roast Hamilton team would be serving some delicious meat such as our spicy chicken, and some yummy sides including our Cajun-spiced sweet potato wedges, which turn out fluffy on the inside and crispy on the outside, fresh corn cobettes in warm, melted butter and some freshly-prepared salad dishes, including our homemade coleslaw, as well as some scrumptious homemade quiche. The food would be served on real crockery at this party, for a more formal feel.

Lanarkshire - southern slow roast1 Our Hog Roast Hamilton Chef Andy and assistant Promo arrived at the garden venue several hours before service, to set up our gazebo, serving tables and equipment and to start slowly roasting the three meats. There was plenty of room in the lovely, big garden, and before we knew it, it was time to start on the side dishes, salads and quiches. Between 5pm and 7pm, we were busy serving dinner to the guests and satisfying some hungry tummies.