Can you believe it? We’ve already ticked January off the calendar for 2025! For the team at Hog Roast Kirkcaldy, it’s been a whirlwind start to the year, packed with events that took us across Lanarkshire. From dreamy weddings and milestone birthday bashes to corporate gatherings and, of course, Burns Night festivities, this month has been nothing short of spectacular.
While every event we catered left its own special mark, one that stands out is the Burns Night Ceilidh. It was a night to remember – not just because of the lively music and spirited dancing, but also because it almost didn’t happen. The infamous red-alert Storm Eowyn had roared through the area the day before, leaving us wondering if the event might need to be postponed. But the skies, though gloomy, were kind enough to grant us a reprieve.
So, armed with extra waterproofs, a truckload of delicious food, and a healthy dose of optimism, Hog Roast Kirkcaldy made our way to the venue. The hotel staff welcomed us warmly (and early—thank you!) so we could beat any unexpected weather delays. Once inside, it was all systems go: grills fired up, knives out, and the smell of garlic and rosemary spring lamb and succulent roast chicken soon wafting through the hall.
Our menu was carefully crafted to suit the evening’s traditional yet hearty vibe. The lamb, paired with fluffy Yorkshire puddings and mint sauce, was a hit. The whole-roasted free-range chickens with chipolata sausages and sage and onion stuffing? Absolutely devoured. And let’s not forget the buttered new potatoes and market vegetables, seasoned to perfection. For our vegetarian guests, the grilled veggie kebabs with optional halloumi, flatbreads, and tzatziki proved to be just as popular.
As the hall filled with 200 guests, the energy became electric. Folk music and stomping feet set the tone, and the Hog Roast Kirkcaldy buffet added to the joy, fueling hours of laughter and Ceilidh dancing.
The event was a true highlight of our January, and we’re still smiling as we think back on it. Here’s to February bringing even more opportunities to celebrate, connect, and share great food with wonderful people. Let’s keep the 2025 party going