Whatever time you are eating we will aim to be at your venue at least six hours before serving time, for a party menu and about seven hours before serving time for weddings and more sophisticated meals needing more preparation. For garden parties we rub salt into the scored pig, light the Stainless steel Titan hog roasting machine and get the pig cooking straight away (they take about six hours to cook) and then set up our catering marquee and accessories. We put up lights if it is an evening party and heaters if it is cold The serving tables are put up and banquet roll laid on them, then the meat boards, salad bowls, bread baskets and all other utensils are all set up.
We then change into our chef’s whites and our waitresses change into their uniforms We spend the next few hours preparing your salads, which are all made at the venue on the day. Then we butter the fresh soft flour rolls and place them in the bread basket ready for serving. The last item we prepare is the stuffing. At serving time we lift the pig and place the hot tray underneath, this is now where I place the stuffing, so it stays piping hot and does not go stodgy. We slice the crackling of the pig and cut this into nice long strips and then start carving and serving. The serving takes about an hour to an hour and a half normally and we are happy to have guests coming back for seconds and thirds before we start to clear away.
We carve of any remaining meat and place on platters for your guests to enjoy later and if there are any larger joints left, will place them in your fridge for you to use later. We then start packing away discretely and remove all our rubbish from site leaving your venue the way we found it. For weddings and more sophisticated menus we have extra staff and waitresses that are on hand to assist you and kitchen staff working away behind the scenes ensuring all your settings is served on time. We also have a front of house person who will liaise with the groom and best man at weddings to ensure that all goes to plan.