Kent · England
Hog Roast for Film Crews in Ashbank, Kent
From the first smell of roasting pork to the last piece of crackling, a hog roast for the crew turns the food into a centrepiece of your shoot in Ashbank.
- Wrap days
- Countryside locations
- Crew appreciation lunches
Slow-roasted pork in Ashbank
Planning a shoot in Ashbank
Ashbank is about 4 miles east of Maidstone, in Kent. Shoots in Ashbank are part of our patch, along with the towns and villages around it. Ashbank is one of 922 towns and villages in Kent where we cater. You can also see our page for Canterbury, about 20 miles away.
Crew coming by rail can use the station: the closest railway station is Hollingbourne station, roughly 1.1 miles north-east of the centre. Within reach of Ashbank are historic houses such as Leeds Castle (0.6 miles east) and Stoneacre (1.7 miles west). Period locations like these usually keep catering well away from the house, so agree the base early. The Kent Downs National Landscape is within about 2 miles of Ashbank, so check cooking and vehicle rules with locations.
Shoots anywhere in ME17 start with an outdoor spot for the roaster and roughly how many crew. That could mean a shoot in a garden on George Lane and Wykeham Grove, as long as there’s somewhere outside to cook. We also bring hog roasts to shoots in Leeds (1 mile south-west), Broomfield (1 mile south-east), Eyhorne Street (1 mile north-east), Chegworth (1 mile east) and Hollingbourne (2 miles north-east). Larger places within reach include Maidstone (4 miles west), Ashford (13 miles south-east), Sittingbourne (8 miles north-east), Tonbridge (15 miles west), Faversham (12 miles east) and Minster (14 miles north-east).
Other landmarks nearby include KIMS hospital (3.6 miles north-west) and The Dog Collar Museum (0.6 miles east). The countryside around Ashbank includes Detling Hill.
- Local pubs include The George Inn (less than half a mile south-west)
About our film set catering in Ashbank
There are options for crew who do not eat pork, with allergen details for everything. Whether it’s period locations and crew appreciation lunches, we can cook new potatoes, salads and halloumi skewers and more.
Near Ashbank, crews may be miles from anywhere to eat, so lunch at base matters. We plan the timings around your day, working back from when you want to eat, so the food is ready at the right moment.
Also in Ashbank
How we price a hog roast for the crew
The price comes down to:
- Plates or china
- Site access
- Numbers
- How long the roast and service take
Adding lamb, chicken, extra sides or china changes the price, so we list each one in the quote. A simple menu keeps the cost down.
What to tell us
To check the date and the space, tell us:
- Your date and serving time
- Any extras, such as lamb, chicken or china
- Allergies we should know about
- Any venue rules
We need a few details to quote: your date, your venue or postcode, how many people and any menu choices. Fill in our quote form.
Is a hog roast right for your shoot?
Compared with a full location caterer, a hog roast is simpler and suits smaller shoots and one-off days. Distance is part of the price: travel is included in your quote. Give us the address for an accurate figure.
Why Ashbank hosts choose us
- Slow-roasted at your venue, not reheated
- No surprises: everything in writing
- Staff to serve, so you don’t have to
- All the equipment comes with us
See our prices page and the cost guide.
Why choose film set catering in Ashbank?
We’re self-contained at base.
In Ashbank and nearby, we cater for all sorts of events. Some of the most common are:
- Crew appreciation lunches
- Wrap parties
- Period drama shoots
- Extended shoot days
Central London is about 35 miles from Ashbank, within easy reach for London-based crews.
What to look for in a quote
- How long the roast takes and when they’ll arrive
- Plates, china and cutlery
- How many staff will carve and serve
- When payments are due and what happens if plans change
Planning the cooking spot
It’s worth planning the cooking area in advance. The ideal spot has:
- A contact in production
- Sign-off from the location
- A level spot at base for the roaster
Not sure about the cooking spot? Send us a photo and we’ll tell you honestly before you book.
From the roaster
- Halloumi skewers (V)
- Stuffing and apple sauce
- Vegan option (Ve)
- Hog roast rolls
- New potatoes
- Salads
- Rotisserie chicken
- Spit-roast lamb
A closer look at the menu
Rotisserie chicken
For crew who do not eat pork, rotisserie chicken is the easy answer, and children typically like it too.
Crackling
For many people, the crackling is the best bit: golden, crunchy and salty.
Allergies and dietary needs
Most people love a hog roast, but it’s pork. Some ways to look after everyone:
- Tell us who does not eat pork
- Collect crew dietary needs from the call sheet
- Give us vegetarian and vegan numbers
- Keep vegetarian food labelled
If lunch moves, we hold the roast a little; just let us know.
Sides make a proper lunch.
Common questions in Ashbank
Do you cater at venues in the Kent Downs National Landscape?
Yes, though some venues in protected landscapes have extra rules for caterers; ask your venue. We will follow the site rules.
Is Ashbank too small for a hog roast?
No, we come to small places too. Let us know about access and the cooking spot.
Do you go to remote locations?
Share the route to base and we’ll plan the journey.
What about crew who do not eat pork?
Chicken, lamb, halloumi skewers and a vegan option. Halal isn’t available.
How long does the roast need?
It depends on the size of the hog and the weather, but it is several hours. We’ll confirm our arrival time when we quote.
Do you bring plates?
Plates are included. You can upgrade to china if you prefer.
Can you cook inside a hall or marquee?
The roaster always stays outside, under cover, at a safe distance from walls and tents. We can often serve indoors if the venue agrees.
Do you need much space at base?
A level outdoor spot clear of trucks and kit.
What happens on the day
A typical booking goes like this: the roaster goes up and the hog goes on, the pork cooks slowly for hours, and we carve and serve at the agreed time. On a winter shoot near Ashbank, the light goes by about 3:50pm, so a late lunch or wrap at base needs lighting. In summer, light lasts until about 9:15pm.
- The production office sends us the location, dates, numbers and lunch time.
- We check the route and send a price.
- We agree where we set up and when we arrive.
- We carve to order the moment lunch is called.
- We pack up and leave the base tidy.
How to prepare
- Give us final numbers a week or so before
- Choose someone to meet us on arrival
- Check there’s a route to wheel the equipment in, without steps
Getting a price
Getting a quote is simple: date, place, numbers and serving time. You’ll get a clear quote listing what’s included. Fill in our quote form.
Planning help
Working with your venue
If the event is on someone else’s land, you’ll need the landowner’s permission for cooking and vehicles. Get that agreed before booking.
Organisers may ask for documents such as a risk assessment or gas safety information. Tell us what you need and we will confirm what we can provide.
- Slow-roasted on site for hours, outdoors at your event
- Carved by our chef into rolls with stuffing, apple sauce and crackling
- Vegetarian and vegan choices, plus lamb or chicken if you like
- Our team serves at your chosen time and clears up afterwards