The soaring temperatures have been making it very easy to enjoy events outdoors lately, so, as you can imagine, Hog Roast Finedon’s team have been rushed off their feet! With the school summer holidays and wedding season now in full swing, we’ve been receiving requests virtually non-stop from East Anglia residents in desperate need of a terrific feast for their special events.
It has been our utmost pleasure to be the ones to handle these celebrations, and last weekend Hog Roast Finedon’s top caterers found themselves helping Arthur and Lily pull off their dream wedding at a nearby botanical garden.
The outdoor-loving pair had opted for a groovy, bohemian style affair for their big day, which saw guests arrive wearing 60s and 70s-inspired attire to mark the occasion. The wedding reception itself featured lots of retro props to tie the theme together, such as a record-shaped seating chart, which directed the guests to tables that had been named after the couple’s favourite artists. Disco balls and flowers centred on each of the tables, along with some fun photo props for the guests to use in the rented photo booth.
As for the food and drink, Arthur and Lily had hired a mobile drinks business to serve quirky cocktails to the guests from a converted VW campervan, meanwhile, Hog Roast Finedon served our sublime Southern Slow Roast Menu, which gave the guests a little taste of everything.
Ranging from Cajun-spiced whole roast chicken and fall-off-the-bone Louisiana sticky pork ribs to Texan 24-hour beef brisket and BBQ pulled jackfruit rolls topped with vegan coleslaw, this authentic country-style spread is a firm favourite for good reason! In addition to the yummy mains, this meal is served with lots of tasty sides, which on this occasion consisted of all-American-style macaroni and cheese, Memphis-style crunchy ‘slaw, mixed fries and bright and colourful salads.
Arthur, Lily and their guests were blown away by the phenomenal food that Hog Roast Finedon served, and as a way of saying thank you for the delicious meal, they raised a glass to our catering managers, Andrew and James who were in charge of crafting the excellent menu.