Christmas creeping closer usually sends most people into a mild panic. But over here at Hog Roast Salcombe, it’s exactly the kind of chaos we thrive on. December is when our calendar becomes a patchwork of back-to-back events, frantic prep lists and the occasional scramble for more rosemary. But if we’re being totally honest with you? We love every single second of it.
So, when one of our recent clients invited us to cater their Christmas party at The Four Lords, we barely let them finish the sentence before saying yes!
Their brief was simple: make the 100 guests feel relaxed and festive… but avoid the predictable “turkey-and-stuffing” routine. After a bit of back-and-forth with our catering managers, Rob and James, the Southern Slow Roast Menu emerged as the winning choice. Not your classic Christmas dinner, sure, but if there’s one thing it guarantees, it’s comfort. (And food that makes you want to go back for seconds.)
With an 8 pm service time, Hog Roast Salcombe spent the afternoon coaxing big flavours out of every element. The meats always take centre stage, so they were the first on. We slow-roasted pork butt until it practically fell apart on the fork, paired it with Texan-style beef brisket, and added our pulled minted lamb for good measure. To keep things inclusive, we also whipped up grilled vegetable and halloumi kebabs (halloumi optional, of course – the vegans deserve joy too), served with flatbreads and a dollop of tzatziki.
But the fun didn’t stop there. A proper Southern spread needs choices, so we gave the guests three glazes to play with: Smokey Sweet BBQ, Hickory Bourbon, and a fiery Cajun number for anyone feeling brave. The sides were just as inviting with Greek salad, crunchy homemade coleslaw, applesauce, and a generous mix of sweet potato and classic fries finished with salt, vinegar and Sauce Shop sauces to keep everyone happy.
Everything went out on bamboo plates with wooden cutlery, giving the whole thing a warm, rustic vibe that suited the pub perfectly. And the verdict? Let’s just say the empty serving boards at the end of the night told their own story. Compliments were flying at us faster than we could scoop fries.
Hog Roast Salcombe had a brilliant night celebrating with this group – and who knows? Maybe if we’re lucky, we’ll be back again next year!
