Halloween might be quite a ways away, but that’s not stopping horror buffs from celebrating guts, gore and all things horror! Every year, sometimes multiple times a year, fans across the UK come together to share their collective love of scary films, novels and the macabre at what’s known in the community as ‘Horror Con’.
These aptly named conventions are a great way for horror enthusiasts to meet like-minded folks and even get autographs and selfies with celebrity guests and authors! Plus, there are always stalls selling rare or one-of-a-kind merchandise, original artwork from creators, discussion panels, role-playing games, competitions and more!
Hog Roast Llanymynech recently discovered how popular these events are for ourselves after we were booked to cover a Horror Con event over the weekend. Knowing that all that activity would lead to lots of hungry guests and having read up on our services, the event organiser, Matt, was eager for us to take the wheel and serve our Southern Slow Roast Menu to the 500 ticket-holders.
Up for the challenge, our Hog Roast Llanymynech catering crew, led by managers Dave and Joe, made the journey to the venue, which was situated outside of our usual vicinity. Once they had arrived, they quickly unpacked and set to work by first grilling the BBQ pork butt, Texan 24 hour beef brisket and Cajun-spiced whole roast chickens on the HogMaster. While the meat slowly sizzled its way to perfection, they turned their attention to the vegan-friendly option of pulled jackfruit, which they steeped in a delicious hickory sauce and left to simmer. Side options on this occasion included our famous Memphis style crunchy coleslaw (with a vegan option available), mixed fries, and piping hot mac and cheese.
Just as Matt had hoped, the food Hog Roast Llanymynech presented on both days of Horror Con was frighteningly good, and with unlimited combinations available and a variety of sauces and dips to choose from, the guests were able to enjoy a custom lunch that suited their preferences to a tee. The BBQ pork butt was particularly popular, with many ticket holders even asking for the recipe for our secret marinade!