Spice Up Your Catering With Hog Roast St Ives’s Seasonal Winter Warmer Menu

In the colder months, why not thaw out your guests up with a delicious, mouthwatering Hog Roast St Ives winter warmer. Our winter warmer features your choice of meat, like one of famous hog roasts, served with your choice of vegetables and potatoes and all the trimmings you’d expect from us, like our homemade trio of apple sauce, sage and onion stuffing and onion gravy. With other options like turkey, fresh cranberries and stuffing, you’ll be spoilt for choice, but so will any of your guests who are on special diets. Whether you’re inviting vegetarians, vegans or those with a gluten or dairy allergy or intolerance, or a different kind of diet, just let us know in advance and we’ll ensure that they also have a warming dish that’s not only suitable but scrumptious too.

Hog Roast St IvesIn addition to our special menus and alternative dishes, Hog Roast St Ives can also provide various other food if needed, like hot or cold sides and all kinds of starters and desserts, so bigger appetites and varying tastes can all be easily catered for too. When Roberto asked us to cater his family party, at home in his back garden, he wanted a hog roast winter warmer to be served to all the guests but he also wanted to first welcome them with some of our homemade canapés and drinks. We have various tasty concoctions on offer, with meat, fish and veggie options, and we make them fresh on the day, and for Roberto’s do, he asked us to make Peking duck wraps, tiger prawns, roast beef in Yorkshire pudding, feta skewers, gourmet sausages and chicken satay – a fantastic selection if we do say so ourselves.

It came round to Roberto’s party on Saturday and our Hog Roast St Ives chef and team members arrived at his home early afternoon in order to start preparing and cooking the hog roast for the main course. Later in the day, we freshly prepared the various canapés and cooked carrots, sweetcorn, Brussels sprouts and jacket wedges and prepared all the trimmings and by 6pm, we were finally ready to serve a feast, starting with our tasty appetisers and some aperitifs.