Oxfordshire · England
Hog Roast for Film Crews in Stanford in the Vale, Oxfordshire
Looking for a hog roast for the crew in Stanford in the Vale? The roaster comes to your venue, home or workplace and cooks under cover and carve when you’re ready to eat.
- Farm and estate locations
- Long days on set
- Historic house shoots
A hog roast near Stanford in the Vale
Stanford in the Vale for film and TV crews
Stanford in the Vale is about 5 miles north-west of Wantage, in Oxfordshire. We cater shoots of every size in Stanford in the Vale. We bring hog roasts to 443 places across Oxfordshire, from the larger towns to small villages. You can also see our page for Oxford, about 14 miles away.
Stanford in the Vale is about 62 miles from central London.
Here we cover the SN7 postcode area, so your shoot can be anywhere in it. We can cater a shoot on streets such as High Street, Heigham Court and Fawkner Way or the roads around them, wherever there is an outdoor spot for the roaster. Other places close to Stanford in the Vale we cover include Bow (1 mile east), Hatford (1 mile north), Shellingford (1 mile west), Baulking (2 miles south-west) and Buckland (3 miles north). Within a short drive, we also cover Oxford (14 miles north-east), Didcot (12 miles east), Abingdon-on-Thames (10 miles east), Witney (10 miles north), Carterton (10 miles north) and Wantage (5 miles south-east).
Nearby you will also find Faringdon Castle (3 miles north-west) and Faringdon Museum (3.4 miles north-west). Within reach you will find Dragon Hill.
- Local pubs include The Horse & Jockey pub (under half a mile south)
About our film set catering in Stanford in the Vale
Whatever the production, we work to your schedule. Whether it’s historic house shoots and location shoots, we can cook salads, rotisserie chicken and a vegan option.
For a location shoot near Stanford in the Vale, base might be in a field or farmyard, so ground conditions matter. Everything is cooked on the day, at your venue, low and slow, for hours, then carved fresh for your crew.
- Where
- Stanford in the Vale (SN7)
- Area hub
- Oxfordshire
- From the roaster
- Roast pork rolls with stuffing, apple sauce and crackling
- Extras
- Chicken, lamb, halloumi skewers and a vegan option
- Quote
- Contact us for a quote
- Page updated
- 27 October 2026
Organising for someone else?
Planning on behalf of a committee? A single point of contact keeps things simple, particularly when timings shift.
Marquee hire companies frequently have rules about cooking near their tents, so tell them a hog roast is coming. The roaster stays a safe distance from the marquee.
Prices and what affects them
We don’t use a fixed price list, because every shoot is different. What matters most:
- How long the roast and service take
- Access to the cooking area
- Menu choices and extras
- Whether you want china
The price depends on numbers, the menu and how long we serve, plus travel and access. There’s no one-size price, which is why each one gets its own quote.
Getting an accurate quote
Here’s what we will ask:
- A picture of the cooking area
- Which meats and sides you’d like
- Allergies we should know about
- The date and time of the event
Numbers not final yet? Give us your best estimate and we’ll quote on that, and you can confirm nearer the time. Use our quote form.
Why a carved hog roast beats a buffet
Next to a full location catering unit, a hog roast is simpler and suits smaller shoots and one-off days. Midweek and quieter months are frequently easier to book, and the menu you choose matters too. Ask us and we’ll suggest the best fit for your budget.
What you get with us
- A clear quote with everything listed
- Planned to your running order
- Halloumi skewers and a vegan option too
- Slow-roasted at your venue, not reheated
Take a look at our prices page or the cost guide.
Perfect for your shoot in Stanford in the Vale
Alternatives cover everyone.
A hog roast suits a wide range of occasions. Here are some of the most popular:
- End-of-shoot wraps
- Location days
- Commercials and music videos
- Rural locations
Nearby historic houses include Longworth House (4.7 miles north-east). If you are shooting at a historic house, the roaster will need a base agreed with the property.
What to look for in a quote
- Any travel or access charges
- The menu, including sides and any extras
- When they arrive and when the food will be ready
- How they handle allergens and dietary needs
Your questions about a hog roast for the crew in Stanford in the Vale
Is Stanford in the Vale close to London?
Roughly 62 miles from the centre of London, and well within our area.
Can you cater for vegetarians?
The menu has lamb, chicken, vegetarian and vegan options. Halal meat is not something we offer.
Do you go to remote locations?
Send the location and access notes and we’ll plan the journey.
Do you need power or water?
Cooking is gas-fired, so no mains power is needed for the roast. A socket nearby is useful for lighting.
How do you work out quantities?
We plan quantities from the numbers you give us, and we will talk it through when we quote.
What’s the price?
Numbers, menu and travel decide the price. Send us the details and we’ll quote.
What should we sort out beforehand?
A clear, level cooking spot, a route to wheel the equipment in and a contact for the day. We will bring the rest.
What happens in bad weather?
The roaster is under cover, so a shower doesn’t stop us. Plan somewhere sheltered for eating.
Where the roaster can go in Stanford in the Vale
Before the day, it helps to think about where the roaster will go. We look for:
- Somewhere for crew to eat if it rains
- A safe distance from kit
- A contact in production
Not sure about the cooking spot? Send us a picture and we’ll tell you honestly before you book.
From the roaster
- Halloumi skewers (V)
- New potatoes
- Spit-roast lamb
- Hog roast rolls
- Rotisserie chicken
- Salads
- Stuffing and apple sauce
- Vegan option (Ve)
What else we do in Stanford in the Vale
The process
Serving is straightforward: our chef carves and our staff fill the rolls or plates, with the sides served alongside. Afterwards we clear the serving area and pack away. By late September, sunset near Stanford in the Vale is about 7:10pm, so a late wrap needs lighting at base.
- The production office sends us the location, dates, numbers and lunch time.
- You get a check on access and a quote.
- Our position and arrival are agreed in advance.
- We roast through the morning and carve fast when lunch is called.
- We pack away straight after service.
Before we arrive
- Give us final numbers a week or so before
- Plan a step-free way in for the equipment
- Measure the narrowest gate or passage
Getting a price
A quote from us sets out the menu, timings, staffing and what’s included, so it is easy to compare like for like. Fill in our quote form.
Read more
A closer look at the menu
Rolls and gluten-free rolls
Rolls or plates? Rolls are quicker; plates suit a sit-down meal, and gluten-free rolls are available on request.
Roast pork
Slow-roasted pork is the heart of the menu: carved thick or thin, as people like it, and served hot.
Looking after everyone
Tell us about dietary needs early and we’ll help. Some ideas:
- Tell us about vegetarians and vegans
- Plan separately for halal if needed
- Collect crew dietary needs from the call sheet
- Keep vegetarian food labelled
We pack away straight after service.
Ask for gluten-free rolls.
- Roasted slowly at your venue, outdoors and under cover
- Our chef carves the pork, with stuffing, apple sauce and crackling on the side
- Not just pork: spit-roast lamb, chicken and vegetarian choices
- Served by our staff at the time you choose, then cleared away