When Judith contacted Hog Roast Richmond to book her birthday party recently, she wanted us to make our amazing pigs in buns for a small group of family and friends. You may not know that we can cater for all numbers of guests, so whether you’re planning a huge formal event with hundreds of people, like your wedding reception or a corporate function, or if you instead have a handful of people popping round to your house for an informal meal, we can cater both and everything else in-between. We’ve spent years helping our customers host successful parties, with both first-rate service and food to die for, and as Judith has been a long-term customer for several years now, she knows that all too well.
For Judith’s 65th birthday, she asked Hog Roast Richmond to cook a traditional centrepiece hog roast to feed twelve guests in total, which our chef could easily handle by himself. Our trusty hog roast machine that we would use to cater this celebration is both lightweight and easy to manoeuvre and has seen several parties in Judith’s lovely back garden over the years. We would be preparing and cooking a small, high-quality, locally-sourced pig for this special occasion and it would feed everyone seconds or more.
On the day of Judith’s big day, our Hog Roast Richmond chef turned up at her home bright and early in the morning. We weren’t serving the hog roast rolls until the early afternoon but it takes a good few hours to roast a hog to absolute perfection, where the skin has turned into salty, crispy crackling and the meat inside is all moist and tender and the carving knife slips right through. Our chef set up our gazebo and serving table and cracked on with the preparation process, before setting the temperature on the hog roast machine to low and turning it on, then keeping an eye on the hog.
A few hours later and the meaty aromas filled the air and it was time for the meat to rest before carving, so our chef dished up our own apple sauce and stuffing, sliced the bread rolls and set out the condiments and napkins and it was finally 2pm – serving time for Judith and her hungry guests.