Hog Roast Heacham – Joint 55th Birthday Party and Promotion Celebration

Hog Roast Heacham is well-known both locally and nationally as a provider of first-class catering and service with a smile. Our professional team members all have a can-do attitude and always go the extra mile to ensure that a special occasion is just that – special.

Hog Roast HeachamFor a party that we catered over the weekend, Hog Roast Heacham cooked up a storm with one of our traditional centrepiece hog roasts which we made into delicious hog roast rolls for most of the fifty guests. To celebrate a major promotion at work and his 55th birthday, Lee called us to book the party and asked us to make our sumptuous pigs in buns but he also needed a vegetarian option and some side dishes. We can cater different diets if ever needed, and for vegetarians, we have various options such as stuffed mushrooms or peppers, burgers, quiches and our highly popular veggie skewers. When we told Lee about the latter, which feature chunks of halloumi cheese, as well as mushrooms, tomatoes, mixed peppers, courgette and red onion, served with pitta bread and a Tzatziki dip. he decided that would be perfect for the two vegetarian guests.

On the afternoon of his party, our Hog Roast Heacham team members made their way to the hotel that Lee had chosen for the venue. We would be serving the food in the evening but it takes a few hours to perfectly roast a hog so that it’s soft and tender on the inside and crispy and crunchy on the outside, so we actually arrived five hours before service.

After preparing the meat by scoring it all over and adding water and salt, our chef set the beast cooking and then kept a watchful eye over it. Some hours later, while the hog was sizzling in its own juices, it was time to grill the veggie skewers, cook the sweet potato wedges and corn cobettes, and prepare the ingredients needed for the pigs in buns –  fresh bread rolls, our homemade duo of apple sauce and stuffing and a variety of condiments.

By 7pm, Lee and his guests had arrived to the wonderful aromas of the meat and it was finally time to serve up a great feast.