The day before the event, our butcher arrives with our pigs. They are all reared on farms in England and free to roam about and enjoy themselves.
Steve racks and scores the pigs which takes about an hour per pig and they are put in the chiller ready for the event day.
On the day of the event, Andy the baker delivers the freshly baked rolls, they are large flour baps and they smell delicious.
We arrive at the venue about six hours before serving time to start cooking the pig. First thing Karen does is salt the pig, which makes the crackling really crispy.
The machine is lit and the pig slowly rotates and cooks away all afternoon/evening.
We then erect our catering marquee and put up lights if needed. We set up the serving tables, lay them with banquet roll and set up ready for service
We change into our chef’s whites and the rest of our staff help to freshly prepare the salads and assist where needed.