Today Spitting Pig Hertfordshire are providing the hog roast catering in Willen for Anna and Kyle’s wedding. They are getting married in the village church and the reception is in the village hall across the road so not too far for the guests to wander over after the service.
Sometimes wedding catering is very involved with the couple wanting us to take care of everything including waiting staff to set tables, arrival drinks and canapes followed by the all important hog roast catering. More often than not this is followed by desserts and often a snack in the evening or even a mobile bar service.
Sometimes things are more laid back and simple, with the family and friends being involved and just a simple hog roast in Willen is all that is needed.
Spitting Pig Hertfordshire can do the laid back and simple hog roast catering, the lavish banquets, and tweak things somewhere between so whatever your wedding catering in Willen requires we are just a call away and will help make your day extra special with our professional approach and flexibility when it comes to your hog roast wedding catering.
So Anna and Kyle’s family and friends are taking care of everything and we are providing the hog and a veggie option and also roasted new potatoes which are infused with rosemary and garlic. Anna’s Aunt has kindly prepared the salads and assembled a lovely looking cake of cheese and has also made some delicious looking apple and plum crumbles for desserts.
There is a little twist though, the village hall is a listed building and hog roast catering is not allowed at the venue. That is no problem for us. Spitting Pig Hertfordshire have a solution to cater for every hog roast catering event and with different hog roast catering machines, we are very flexible and adaptable for all occasions.
It also helps when you have a great team of chefs, assistants, and waiting staff who can be called on to help with individual functions that need a little bit of flexibility.
So as we cannot cook at the venue, we will be cooking off site. Normally this poses no problem, but for hygiene reasons when cooking this way, when we arrive at the venue the hog must be reheated to 75 degrees C before it can be served. But we cannot do this on this occasion as we cannot re light the machine at the venue even just to reheat due to the restrictions in place on using naked flames or LPG.
So a plan was needed…..
We have a great young chef called Brandon who lives just ten minutes from the venue. The plan today was to cook the hog roast at his house and then carve the hog into large joints; the back legs, loins, shoulders and also the belly and ribs and foil immediately and place into insulated boxes which will keep the meat piping hot. In fact it will keep cooking and the shoulders will be just falling off the bone. This is a method we have often used especially when we are heading off to the city and cooking on site is a problem.
We arrived at the venue about an hour before the guests were due to arrive at the village hall. While the wedding service and vows were taking place, we set up the serving tables with crisp linen, plates, cutlery and gleaming chaffing dishes. We buttered the rolls and placed them in the bread baskets so all looked neat and tidy for when they arrived.
All that was needed now was to roast the potatoes which are infused with garlic and rosemary and taste just great. These were placed in the chaffing dishes well ahead of serve time so all we had to do now was concentrate on the joints, which we would carve when the guests arrived and had their reception drinks. It also is nice to be able to be seen by the guests carving the meat as it adds to the focal effect of the day.
Kyle popped in to the kitchen for a quick chat when he arrived and let us know they would be sitting down to eat for about 3:30 pm and are we still on track with the hog roast in Willen. 
We sliced the back legs and loin, cut the belly into nice square chunks which we had coated with a little honey and placed in the chaffing dishes. We then reheated a marinade of smoky BBQ sauce with a touch of “JD” and mixed this into the shoulders that we forked of the bone for the pulled pork effect and placed this in another chaffing dish along with the ribs for those who are a bit more carnivorous amongst the guests.
Service was exactly 3:30 pm as asked and the guests were treated to delicious piping hot hog roast with a variety of flavours, stuffing, and warm apple sauce with a touch of cinnamon and nutmeg and the scrumptious roasted new potatoes. There was plenty to go round and many guests came back for seconds before they tucked into the delicious looking crumbles that Anna’s aunt made.
Once again we were inundated with thanks and received so many compliments from the wedding party. Some guests took away our cards and we have already sent a quotation as a direct result of yet another successful hog roast in Willen.
Hog Roast Hertfordshire