Hog Roast Pettinain celebrated Burns Night in style last month after being invited along to a neo-traditional ceilidh! But, of course, we weren’t actually there to party. We were there on business, so there was no jigging, singing or drinking for us, but don’t feel bad. We still had an absolutely smashing time on the side lines because we were able to do what we love best of all, which was to cook up a divine feast for the masses of guests who had bought tickets for the event!
The entire celebration had been organised by Carla and Mick, who had approached us in the weeks leading up to the 25th of January to ask about our availability. Much to their delight, we were free to assist with their large-scale event, for which all 350 available tickets had sold out.
Hoping to impress everyone who had shown an interest, the party-planning duo had come to us looking for a spectacular menu to boost the success of their event, and they were overjoyed with what they discovered.
The pair were blown away by the sheer expansiveness of our portfolio and were even more astounded when, due to the cultural significance that Burns Night holds, our catering manager had offered to include some exclusive, not-on-the-menu items to the Hog Roast Dining Experience Menu that they had selected. These extras included a delicious Cullen Skink soup starter, complete with fresh-caught haddock and organic leek and potatoes. We also offered some haggis meatball bites (because how could we not?), which were paired with our other well-known canapé options that included mini quiche, smoked Scottish salmon on fresh brown bread, chicken liver parfait and beer-battered mini fish and chips.
For the main course, guests were offered a choice of either a hog roast, spit-roasted lamb with garlic and rosemary seasoning or a meat-free option of BBQ pulled jackfruit with vegan coleslaw. The Hog Roast Pettinain team had also made sure that there were plenty of sides available as a buffet for the guests to help themselves to, and these consisted of a range of salad, potato and veg dishes. For pudding, we made sticky toffee pudding and individual cheesecakes.
The hosts and their guests were all in agreement that the food Hog Roast Pettinain served was spectacular, and after clearing their plates, they hit the dance floor for some traditional ceilidh dancing!