Hog Roast Dursley – 30th Birthday Party Catering   

When Hog Roast Dursley caters your private party or corporate event, you are in for a real treat. We’ve spent years making sure that our service is excellent and second to none, and that the food that we freshly prepare, cook and serve is suitable for all kinds of personal tastes and special diets too. Whether you’re dreaming of one of our traditional hog or spit roasts to be featured at your function or something completely different, like a barbecue or even several courses preceded by canapés and waiter-served drinks, we can do you proud.

Hog Roast DursleyIf you’re planning a special occasion and you’re thinking of hiring caters, we’re the perfect choice, and that’s partly because we work together with our customers to help create their own menus, by mixing and matching options from all of our menus, as well as offering lots of options for vegetarian, vegan and gluten-free guests.

When Nick contacted Hog Roast Dursley about catering his 30th birthday, he wanted to celebrate this milestone at home with his partner, friends and family, by treating them to our famous pigs in buns as well as some additional dishes. Our customers often want extra food to be served, like side salads or hot accompaniments, and for this party, Nick said he wanted to try our spicy sweet potato wedges, homemade coleslaw and tomato and mozzarella salad. His thirty-five guests would certainly have plenty to eat.

On the day of Nick’s 30th, our Hog Roast Dursley chef and catering assistants made their way to his home and set up our equipment in the large back garden. Sheltered from the hot afternoon sun by our gazebo, our chef prepared the large hog first by scoring it all over and then by adding water and plenty of salt, and then before long, it was cooking away, while we kept an eye on it.

Later on, several hours after turning on the hog roast machine, the beast was finally resting while we finished cooking the wedges, prepared the apple sauce, stuffing, bread rolls and wraps, and put together the fresh salad dishes. Then we let Nick and his guests know that it was time for the main event, and our chef got the carving knives out…