50th Birthday Party Catering Thanks To Hog Roast Little Walsingham

Our Hog Roast Little Walsingham professionals had a blast catering a birthday party on Saturday afternoon, where we cooked a great feast for our customer Glenn and his forty-five guests. When Glenn asked us to provide several tasty options for this special occasion, he knew he wanted the party to feature a hog roast centrepiece, which he has enjoyed several times in the past for both private and corporate functions. However, he wasn’t sure whether he wanted piles of our delicious pigs in buns served or a plated meal together with seasonal vegetables and potatoes and all the trimmings, so we threw a spanner in the works when we told him about our new loaded fries menu…

Hog Roast Little WalsinghamHog Roast Little Walsingham loaded fries are our freshly-cooked French fries smothered in seriously gorgeous toppings – either slow-roasted pulled pork or barbecued beef brisket, plus your choice of a zesty or spicy slaw, as well as lovely melting cheese and jalapenos. They’re highly popular already, either as a standalone menu or an additional dish to be served, and Glenn said he just had to try them, and asked for two standalone versions – pulled pork with a spicy slaw and beef brisket with a zesty slaw.

Nevertheless, Glenn also wanted to make sure that his vegetarian guests were provided for too, and asked for plenty of our veggie skewers, which feature chunky halloumi cheese, mushrooms, baby tomatoes, red and yellow peppers, red onion and courgette, and are served together with pitta bread and a Tzatziki dip.

On the day of the birthday party, to celebrate Glenn’s wife’s 50th, our Hog Roast Little Walsingham chef and catering assistants headed to the hotel venue in the morning, armed with our trusty hog roast machine and all the fresh, high-quality ingredients, including the locally-sourced meat. After setting up our equipment, we slow-roasted both the beef and the pork for several hours, until they both produced tender and moist meat and the hog also gave us lots of crispy crackling. Once they had both rested and been carved up, we had a fantastic spread ready, with French fries, kebabs, and so much more ready to be devoured.