Whatever special occasion you might be celebrating or commemorating, whether you’re planning a work party, christening, your wedding day or something altogether different, Hog Roast Whitchurch will wow your guests with delicious Instagram-worthy food and top-notch service. We have spent many years perfecting our hog and spit roasts, but we’ve also spent that time perfecting our other scrumptious food too, including alternative meaty options, options for special diets and specific menus like our winter warmer, festive menu and Southern Slow Roast.
In terms of additional choices, we have an array of available dishes we can make for you and your guests, including starters, desserts, hot and cold sides and our handmade canapés. Whatever the occasion, no matter its formality or venue location and regardless of the number of people you’re inviting, Hog Roast Whitchurch will do you proud from start to finish.
When Lori asked us to make our famous pigs in buns for her birthday party, she also asked us to cater for vegan guests and provide a couple of side dishes, as she wanted to make sure that everyone invited could enjoy our food and that bigger appetites would be catered for too. We have plenty of options for vegans, like stuffed mushrooms or sweet peppers or our highly popular vegetable skewers (which we make with halloumi for vegetarians but vegans still get to munch on our yummy, freshly-grilled cherry tomatoes, mushrooms, red and yellow peppers, courgette and red onion).
For Lori’s bash, we would cook a hog for hours on end to produce the meat and crackling for the pigs in buns for around forty guests, cook veggie skewers for several vegan guests, and also cook sweet potato wedges with a little kick and make our own-version coleslaw.
On the day of the 50th birthday party, our Hog Roast Whitchurch chef and catering assistants worked hard to create a great feast, with piles of fresh bread rolls and wraps full to the brim with tender pork, salty crackling, apple sauce and stuffing, as well as the lovely skewers, wedges and coleslaw. By 4.30pm, the guests rushed to queue up to sample our offerings and by the end of service, it had all been completely devoured.