Hog Roast Seacombe can easily impress your friends or family, members of the public or corporate guests, by providing amazing, wholesome food cooked fresh, using quality, local ingredients. We’ve been doing so for many years now and our friendly, highly qualified, experienced chefs and catering assistants always go the extra mile, regardless of the type of event or party that we’re attending. We can cater both formal and informal functions, at just about any location you can think of, and with a fantastic array of culinary options to suit all kind of palates and appetites, as well as options for various special diets if needed.
Our Hog Roast Seacombe team recently had the pleasure of catering Kelly’s 21st birthday celebration at home in her parents’ back garden, where more than forty guests partied the night away after we cooked up a storm and fed them plenty of delicious food. When Kelly’s mum Marie contacted us to book our catering services, she had already decided on one of our sumptuous traditional hog roasts for the main event, but she needed a vegetarian option too. We can offer all kinds of homemade dishes, like quiche, stuffed mushrooms or peppers or our all-American mac and cheese, but on this day, the vegetarians would be treated to our lovely veggie skewers, packed with halloumi and fresh veg.
On the day of Kelly’s milestone birthday party, our Hog Roast Seacombe chef and catering assistants arrived at the home venue early in the afternoon, several hours before we would be serving a great feast of pigs in buns and veggie skewers. Our pigs in buns are what you may know as hog roast rolls, where we roast a high-quality, locally-sourced hog for hours on end and then serve the meat and crackling inside fresh bread rolls and wraps together with our own-recipe apple sauce and stuffing.
We spent the day watching over the meat as it sizzled away and then by the time the guests started to arrive, it needed a rest before we carved away, so we set out the rolls, wraps, apple sauce, stuffing, condiments, serviettes and hot veggie skewers on our serving tables, and then our chef got his carving knives out, ready to impress the hungry crowd.