Resting after a busy week of catering

Spitting Pig Hello blog readers , we enjoyed another busy week hog roasting in Bovingdon. With hog roast Bovingdon catering jobs every day from Thursday to Sunday, today is a rest day and trying to recuperate after a full on weekend in which we catered for two hog roast wedding’s a BBQ with all the trimmings amongst other events.
Our big news announcement this week is that we have out grown our current unit again and can no longer cope with cramming all our equipment into the rather small unit we currently occupy. We have decided to rent a larger unit and spent Tuesday morning drawing up plans of how it will look when we put in our new cold room and storage racks. There will be much more room and hopefully as well as offering top quality spit roast wedding catering and lamb roast catering, we will also be bringing out our collection of marquees and accessories to start renting out again. So hope fully next season we have all your hog roast Bovingdon catering solutions covered what ever the weather. Hog roast Bovingdon catering with Spitting Pig will have a solution to all your party ideas.
As well as marquee hire, we will then also be able to offer mobile bars and catering equipment hire.
Were really looking forward to the move and will keep you posted over the next weeks and months as to how our progress is going. You never know… we may be writing a blog like this again next year if all goes well !!
With two jobs on Thursday the week became rather short and we spent Wednesday shopping for food and racking pigs and lambs for the following day.
We had been invited back to De Veres Theobalds hotel to help out. We provided a hog roast and lamb roast for a fun day for Tesco.com staff. They had a “its a knock out” themed day and all staff were in bizarre outfits playing all kind of team events.
It was a scorching day and we arrived at about ten o’clock in the morning to start cooking two very large hogs and two locally produced free range lambs which our butcher reared them selves.
After a couple of hours running around and having fun, prizes were awarded for the winners and also for the best or worse outfit (I’m not sure which!) and then there was a frenzy as the 500 very hungry staff were served hog and lamb roast and a variety of meats from the BBQ. We had set up the area very well to keep the queues to a minimum and all staff were served in a quick and timely manner before they hit the beer tent and danced the night away to a live band.
While I was with a team of chef’s and assistants, my wife Karen was providing a lamb roast with one of our other chef’s called Alan. Thurleigh Investments had invited us back for the forth year running to provide a spit roast lamb with salads.
Around 100 delighted guests were treated to the most succulent spit roasted lamb, which we had seasoned with rosemary, garlic, a little lemon and olive oil.
After traveling back, enjoying a hot relaxing bath and a glass or two of red wine and we were off to bed to catch a few zzzzzzz’s before racking a pig the following morning for a hog roast.
Marina and her husband Martin were renewing their wedding vows and celebrating Martin’s 40th Birthday and had requested a hog roast to mark the celebration.
I set up the equipment and started to cook the pig, which we always try and cook from fresh on site and then the plan was to rack the pigs and do the shopping for the hog roast Bovingdon catering on Saturday while our chef’s John and Vania served in the evening.
Fridays are usually very hectic with pigs arriving, deliveries of groceries and shopping and you just need things to go right. More often than not, some thing sets you back a bit and all those plans of sitting down and relaxing at six oclock on a Friday evening fall apart. We do normally get there for about eight or nine but it all went wrong on Friday.
After hitting a pot hole which was more the size of a crater on the moon our tail lift van suffered damage to the tail lift and when we went to unload from the previous night…. It would not work.
Well 3:30pm, unable to unload i had to make an emergency visit to our mechanic who managed to solve the problem, but with a lot of welding and lining up with his jig, this all took time and it was around seven when i got home.
After unloading and reloading the van with equipment we ran out of time to do the shopping and i got on with getting four pigs racked on the spit poles ready for Saturday morning.

We had a menu that we were all looking really forward to….. It was a fish, chip and mushy peas wedding menu for Tom and Lorraine who actually live on a narrow boat on the Grand union Canal. When i say narrow boat, i mean wide narrow boat. it is massive and the front room is a big as most peoples houses…..really nice !!
We were originally asked to provide the hog roast evening catering for their wedding reception in Moor Park. After spending an afternoon chatting with them, they enquired if we could manage the fish and chips as well as they were having problems getting a fish and chip company to do this. Spitting Pig Hertfordshire are not only professional hog roast caterers, but can turn our hands to all kinds of catering and a fish and chips wedding was on the menu.
We set up our mobile catering kitchen with our Titan hog roast machine, six burner cooker and set up a mini kitchen. We hired four gas fired deep fat fryers for the fish and chips and then got about making a selection of five canapes for their guests who were arriving at 2:30pm for drinks and nibbles.
Our team of highly experienced waitresses who regulary serve at Ashridge arrived and promptly set the tables and placed wine and water on the tables.
After canapes and arrival drinks, Tom and Lorraine had the ceremony in the marquee and then we served the main of fish, chips and mushy peas for the main. We had set the tables up and tried to give it all a little rustic feel with bottles of tomato sauce, vinegar, salt and pepper and of course bread and butter and tartar sauce .
Our waitresses provided silver service to the tables which was very swift and Tom, Lorraine and the other 160 guests enjoyed the most delicious crispy battered cod which was served piping hot from the fryers.

If Tom and Lorraine are looking at the blog some time, i must say it was a pleasure providing the catering for your wedding…. two off the nicest people you could come across and we wish you both the very best together for the future.
We provided a couple of spit roasts for the two hundred guests that arrived and salmon for the non pork eaters.
Karen, Allen and Greg had set off to provide BBQ catering in Kimpton. They were offering a BBQ of sausages and burgers from our local butcher, marinated chicken breasts, minted lamb steaks and sardines. This was accompanied by an array of home made salads and minted new potatoes.

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