Why a hog roast works at work
It feeds a team quickly once carving starts, it needs no kitchen, and it feels like a proper thank-you. Rolls are easy to eat standing up, so people can mingle.
Site rules
Facilities teams usually need to approve outside caterers, gas equipment and vehicles on site. Ask early what they need, such as risk assessments, insurance details or gas safety information, and pass it on to your caterer.
The cooking spot
A car park, yard, courtyard or lawn works if there’s a level, open spot away from the building, vehicles and trees, with a route for equipment. See what the cooking area needs.
Lunch breaks and shifts
If everyone eats in a fixed break, tell the caterer the exact time and numbers. For shift workers, ask about serving across a longer window.
Dietary needs
Workplaces are diverse. Ask about dietary needs and who doesn’t eat pork, and add chicken, lamb, halloumi and vegetable skewers or a vegan option. We don’t offer halal meat.
Client events and open days
For clients, choose china and sides for a more polished feel. For open days with families, include visitors in your numbers.
Budget
See our hog roast cost guide for published price ranges.
Open days with families
Family open days mean children, older relatives and visitors who may not know the site. Plan where people will queue and eat, keep the cooking area away from where children will play, and include visitors in your numbers.
Communicating with staff
Tell staff what’s on the menu and when it’s served, and ask for dietary needs in advance. A simple message with the time, place and menu avoids a crush at the start and makes sure everyone knows there’s an alternative to pork.
Budgeting per head
For a staff day, decide the budget per head first, then ask your caterer what fits it. Rolls with one side are quicker and cheaper than a plated meal; adding lamb, chicken or china adds cost. See our cost guide for published ranges.
Getting sign-off
Many workplaces need sign-off from facilities, health and safety or finance before an outside caterer can come on site. Start the process early and share the caterer’s details as soon as you have them.
After the event
Ask staff what they thought. A quick message afterwards helps you decide whether to make it an annual event, and good caterers welcome the feedback.
Staggered serving
For large sites, staggering breaks by department spreads the queue and gets everyone fed within their break. Tell your caterer the plan so they can carve to match.
Before you book
Send us the site address, the date, numbers, the serving window and any site requirements from facilities. A photo of the car park or grounds helps us suggest a cooking spot quickly.
Quick answers
Can you serve a whole site in a short lunch break?
Tell us numbers and timings and we’ll plan it.
Can a company book and pay?
Yes. Tell us what your accounts team needs.
Planning an event? Tell us about it and we’ll check the date and send a quote.