Our menu

The hog roast

A whole hog, slow-roasted on site for several hours and carved to order by our chef. It’s served the classic way, in a soft roll with sage and onion stuffing, apple sauce and a piece of crackling, or on a plate with sides.

Sides

• Salads
• Coleslaw
• New potatoes
• Roast potatoes
• Jacket potatoes

Serving

Our chef carves and our staff serve, then clear the serving area. Plates come as standard; china crockery is available on request and quoted separately.

Rolls or plates?

Rolls are the quickest way to serve a crowd: people collect a roll from the carving table and eat standing or seated, so the queue keeps moving. Plates suit a sit-down meal, such as a wedding breakfast, where guests have roast pork or lamb with crackling, stuffing, apple sauce and a choice of sides. Many events mix the two, for example plates for the main meal and rolls later in the evening. Tell us how you’d like people to eat and we’ll plan the serving around it.

Choosing a menu for your occasion

• Weddings: carved roast pork and lamb on plates with salads and new potatoes for the wedding breakfast, or rolls for the evening. See evening wedding food ideas.
• Parties and garden events: rolls with stuffing, apple sauce and crackling, plus coleslaw and jacket potatoes, keep things simple.
• Staff events: rolls served quickly within a lunch break, with a chicken or vegetarian choice for anyone who doesn’t eat pork.
• Christmas parties: roast turkey alongside the pork, with roast potatoes. See Christmas party catering ideas.
• Wakes: a calm, simple spread that people can help themselves to as they arrive, in rolls or on plates.
• Care homes: thinly carved pork that’s easy to eat, with soft sides such as new potatoes. Tell us about any texture-modified diets so your staff can advise on what suits each resident.
• Film and TV crews: fast service when lunch is called, with meat, vegetarian and vegan options ready together.

About the crackling and stuffing

Crackling is the pork skin, scored and roasted until crisp. It comes off the hog in pieces, so everyone who wants some gets a share on their roll or plate. The stuffing is sage and onion, the traditional partner for roast pork, and the apple sauce cuts through the richness of the meat. Stuffing and standard rolls contain gluten, so ask for gluten-free rolls if you need them. Read more about how we get the crackling right.

Guests who don’t eat pork

Some guests don’t eat pork for religious, health or personal reasons. Spit-roast lamb and rotisserie chicken give them a carved meat of their own, and the halloumi and vegetable skewers and the vegan burger or sausage cover vegetarian and vegan guests. We don’t offer halal meat, so if anyone needs halal food, arrange it separately or talk to us about the meat-free options. Let us know roughly how many people need each option when you enquire, so there’s enough for everyone. Our guide to what to serve with a hog roast has more ideas.

Leftovers

If any cooked meat is left over, the Food Standards Agency advises cooling it and putting it in the fridge within two hours, then eating it within 48 hours or freezing it (FSA: chilling food safely). Talk to us before the day if you’re planning to keep leftovers, so you have containers and fridge space ready.

This is a sample menu. Your menu is agreed for your event and confirmed with your quote, with allergen information for every dish.