Hog Roast Fornham St Martin at a glamorous wedding.

Hog Roast Fornham St Martin’s latest clients were happily engaged couple Imogen and Jason. These two very happy Clients hired the team to do the catering for their glamorous, 1940s Old Hollywood Style themed wedding.

Hog Roast Fornham St MartinClients Imogen and Jason worked with the Hog Roast Fornham St Martin team to put together a tasty and exciting menu that would be sure to delight their 26 fabulously dressed guests. With such a luxurious theme it was no surprise that Imogen and Jason wanted a Hog Roast Fornham St Martin menu that was full of the very best dishes!

The Clients were very pleased when their bespoke catering package could give them everything they wanted for their budget. This catering package also included the use of Hog Roast Fornham St Martin’s finest china crockery and cutlery, which the Chef would deliver and take away when he arrived and left the venue.

Chef Paul arrived at the Village Hall where the wedding reception was taking place several hours before the 5pm buffet serving time. The venue had been transformed from a plain space into a magnificently beautiful, glamorous setting. Chef Paul was given a quiet corner where he could set up the cooking equipment and serving table and get straight to work. Every dish was freshly made by Chef Paul in the hours leading up to the event.

The dishes that experienced Chef Paul created included tasty treats, such as Spit Roasted Sirloin of Roast Beef which was served with Horse Radish Sauce, Yorkshire Puddings and Homemade Red Wine Gravy. There was also a delightful vegetarian alternative available for the guests to eat too. Alongside this main course options there was also large platters of warm new potatoes in herb butter and lots of piping hot seasonal vegetables. Finishing off the buffet was 3 types of tasty salad, one of which was the colourful and flavoursome Mediterranean pasta and of course there was a basket of soft gluten free rolls.

Clients Imogen and Jason and their 26 guests were thrilled by the menu. They tucked in to the buffet at 5pm with great willingness. Once they had eaten their fill Chef Paul quietly tidied away, taking all the rubbish with him to dispose of it sensibly. It had been a wonderful wedding party.