Hog Roast Dartford Providing Absolutely Anything You Require For Your Guests To Enjoy

Hog Roast Dartford makes amazing traditional hog roast centrepieces that your guests will dearly love, with hot, fresh, tender meaty slivers that melt in your mouth and crispy, salty crackling carved straight off the hog, and combined with our own-recipe duo of sage and onion stuffing and apple sauce, pork lovers will be in absolute heaven. Nevertheless, we also know that you may prefer a different meat to be served at your party or event, or you may want a hog roast but with additional food provided.

Hog Roast DartfordFrom spit-roasted or barbecued meat or our fantastic Hog Roast Dartford Southern Slow Roast Menu, which gives you three different meats and four sides, we have something for every carnivore, but we also have many other options to suit various diets, personal tastes and appetites too. We can provide handmade canapés, starters, desserts and both hot and cold sides if needed, and we have plenty of choice and variety for vegetarians, vegans and any guests with a gluten intolerance or allergy. Plus if you need any other diets catering, ask us about what we can do to make sure all of your guests are well-fed on the day, and not just the majority.

When Hog Roast Dartford catered Tony’s party at a local political club on Monday afternoon, he knew that he primarily needed us to cater with a hog roast, in order for us to make our delectable pigs in buns for most of the forty guests, but he also needed a vegetarian dish made and an option for a guest with a gluten intolerance. After perusing our menus, Tony thought that veggie skewers would be ideal for the vegetarians, as they feature halloumi, mushrooms, courgette, peppers, tomatoes and onion, and he was happily surprised to find out that the guest with the gluten intolerance could enjoy our pigs in buns too, just with suitable rolls.

Our chef and catering assistants freshly prepared and cooked the medium-sized hog over several hours on Monday, outside in the grounds of the club, and by mid-afternoon, it was time to make the skewers and get them grilling. By 3.30pm, Tony and his guests started to queue up for a lovely bite to eat, and before too long, everything had been devoured with relish.