At serving time we lift the pig and ”it’s all hands on deck”. A big queue soon forms and the next hour is nonstop.
Once every one has eaten, the big eaters usually come back for seconds, some even for thirds. We keep serving until everyone is full and then carve any that is left and put on platters for the rest of the evening or for the hosts to put in the fridge for the next day.
We always get good feedback and often get invited back or get a future booking from somebody at the event.
Then it’s time to pack up and clear away discretely, leave the venue as spotless as we found it, and head home.
We really enjoy our job as hog roasters and have met many lovely people and quite a few characters over the years.
Although it is hard work, it’s nice to have a job we actually enjoy doing and knowing we have helped make somebody’s day extra special gives us a lot of satisfaction.