Yesterday myself and Danielle traveled all the way out to Catworth to do the catering for a birthday bash booked for a young girl who was having her last birthday at home before leaving the nest and going to study at university. As you’d imagine the party was a big deal for her family and also for her friends as it was for them one of the last times together before they went to their universities and jobs. For a big occasion her parents came to the right people for catering and they made the best choice booking a hog roast Catworth buffet.
The party had just about everything, it’s always good to see an event with so much effort and planning. There were singers, dancers and even professional lighting and decoration. They also added to the Spitting Pig Catworth service the option of a front of house which one of our waiters was happy to do and did a good job, as did all the servers.
As for my part as a chef, myself and a second chef made Chicken Satay, mini pizzas and Peking Duck Wraps for canapes, Parma Ham was made for the party starter, followed shortly after by succulent Spit Roasted Catworth Pig, apple sauce, crackling and stuffing or 6oz 100% beef burgers and gourmet sausages, and a choice of vegetarian friendly curry for everybody else, that was served with a choice of salad, vegetables and potatoes. Guests then finished their meal with either a tasty dish of profiteroles or a serving of lemon tart. Usually the meal would be finished with a choice of coffee or tea but because it was a birthday party in a bar and most the guests were young the majority were more than happy swigging on their alcopops.
There were 70 heads to feed at the event, it took 5 hours to cook the pig but being at the venue early to cook the Catworth pig from fresh was worth it, the taste was like nothing else, you could tell the pig was organic and we’d cooked it fresh.
The evening ended with myself and the SP team doing what we do come the end of every service, tidying our area and leaving the event quietly so not to disrupt the party.
My only complaint is that come the end of the event we had to return to the SP HQ and clean all the machines, serving dishes and cutlery properly! But getting to spend events hog roasting more than makes up for the bit afterwards where we have to clean all our equipment so it looks brand now and gleans in the light for the next service.
I should be back soon with more blog updates because we’ve got a busy schedule of fascinating events lined up for the coming few weeks. In the mean time you can always follow our Twitter page for more frequent news