Hog Roast Linton have had a different job the last week, catering for the corporate Hain Daniels Group in Cambridge. Catering manager Ben has already completed two days delivering food and has another two days booked in for the following week (because the menu is just that good!).
Hain Daniels Group have been indulging in Hog Roast Linton’s delicious hog roast, accompanied with homemade gourmet coleslaw and chips – yum! The coleslaw is made fresh on site with fresh ingredients, making sure the mayonnaise is of course the best: Hellman’s and finished with grated lemon zest to give it that extra punch. The chips are fried on site to ensure their crispiness and prevent them from going soggy.
Catering manager Ben arrived on site with plenty of time to set up and prepare for his 11:30am serve. The hog roast had been cooked on slow heat over the gradual time period of 8 hours at Hog Roast Linton’s facilities. Being slowly-roasted on low heat allows the pork to become increasingly succulent and allowing that travel time for it to rest means that the other juices get absorbed back into the meat making it that melt-in-your-mouth consistency.
To ensure that the night shift workers could also enjoy a treat, there was a split shift with the first guests enjoying the food from 11:30am to 1:30pm and then the same menu was served later on at 6pm. Once catering manager Ben had set up his station for the first serve, he put on the pig for the evening serve so that it could roast away all day, letting off a delicious roamer and making people’s belly rumble!
On the second day as a thank you for booking Hog Roast Linton on four separate occasions, catering manager Ben gave out free festive chocolate logs for the workers to enjoy. They were received with thanks from everyone. Ben looks forward to catering again for the corporate group this week.