FAQ’s!

ALL EVENTS HOG ROAST FAQ’s

GOT A QUESTION? HOPEFULLY THE LIST BELOW WILL HELP YOU WITH OUR MOST FREQUENTLY ASKED QUERIES. ALTERNATIVELY, DO PLEASE CONTACT US BY EMAIL OR PHONE US AND WE WILL BE HAPPY TO HELP!

Can you provide a Hog/Lamb Roast/Cooked Turkey or BBQ for any event or season?

Yes, our aim is to bring you and your guests a special food whatever your event or time of year. We will be happy to attend any Christmas Business Function, Office Party, Family reunion, Bonfire Night celebration, Christmas Partys, Birthday, Anniversary, Christening, School proms, Graduations, Corporate event, Garden Party or fun Barn Dance to name just a few. Do not hesitate to contact our team to talk through your event if it’s not listed here.

Do you provide ‘extras’ for the Christmas Festive Season?

Yes, definitely. Chef cooks his ‘very popular’ Jumbo ‘Pigs in Blankets’, succulent roasted turkeys with Cranberry Stuffing. We also have Luxury Christmas Pudding with Brandy Sauce on the menu for Christmas and can provide Crackers and Festive Serviettes at an additional cost.

What happens if it’s raining?

We bring our own gazebos, together with tables and tables clothes, for us to serve your guests under cover against any unwanted weather.

What is the cost for our hog roast, BBQ or additional extrasCan I have Eco-friendly plates, dishes & cutley??

Our price depend on the numbers of guests, your choice of menu, BBQ or additional extras. We have created an easy to use on line Quote Request Form. Please complete this and leave all your details. We will then be happy to customise a whole package for your event at a competitive rate. We always aim to get back to you within 24 hours of receiving your enquiry. Alternatively ring or email us direct and we will be happy to talk it over with you.

Are cutlery, plates, dishes, serviettes, wooden boards, included in the price?

You have two options: Eco-friendly disposable plates, dishes & cutlery with basic serviettes, or upgrade (extra cost) to our China plates, dishes and Silver cutlery and Luxury serviettes. We provide presentation wooden platters for the canapes, glass bowls for the salads and circular wooden display boards for the desserts (no extra cost. If you have our Cheeseboard Platter you can keep the wooden base to enjoy the cheeses on the board (extra cost), or we can transfer the cheeses etc. onto your own trays before we leave your event. This option is preferred as the cheeseboard is too good to be rushed!!

How long do you serve for?

We will stay at your event until you are happy for us to leave. It is important to us that your guests enjoy the whole hog roast or BBQ experience, so we will never rush the food.

Travel costs?

Our prices include travel up to 20 miles from our base in Swindon, Wiltshire. If you are out of this area, please contact us for further information on our mileage charges. If you require us to deliver and pick up one of our hog roasters, there will be a charge over 20 mile radius from our base in Swindon.

What happens if a guest has a food allergy or food intolerance?

Please make it known on the booking form if any of your guests have a food allergies. We take no responsibility for any person not highlighting their allergy prior to food service. We take this seriously and cater for many special dietary requirement. Please let your guests know to make themselves known to our chef prior to service.

Do you cater for vegetarians?

Yes, we have vegetarian food options and a separate griddle to cook it on. We always keep vegetarian food separate from meat.

Do you provide a site visit prior to the function?

We usually try to, if the venue is within a 20 mile radius from us. It is important to us that we meet all our clients and they meet us too. During this visit we will discuss any issues you may have, including final changes to the menu or guest numbers. We will check the accessibility for our equipment. The outdoor space area required for our equipment is (4m by 6m). If applicable to your menu choice we will require availability of a kitchen area 3 hours prior to the event for salad and canapés preparation. This allows us to keep your food as fresh as possible. We bring our own equipment and the kitchen will be left as found.

What staff do you provide for my event?

We use waiters or waitresses for some of our menu options along with our fully qualified chef, who always serves in chef whites. We can supply additional waiting staff (over and above on our menu options), but this will incur an extra cost (to be discussed).

What happens to any leftover food?

You can keep any leftover food after service is completed, but the health and safety of all our customers and your guests is paramount! Occasionally due to the length of service, food handling and weather temperatures etc. it may necessary to dispose of all leftover food. Chef will make the final decision over this. We take no responsibility over to the quality, temperatures etc. of any food once it has left the service area and the responsibility of the customer.

We are happy to wrap up any leftover food you may take. Please supply your own serving dishes, cling film or tinfoil for this. We advise that you do not reheat ANY food you take charge of, and keep at the approved temperature.

We remove all un-wanted food waste at the end of service in the appropriate manner.

Where do your pigs come from?

All our pigs are locally sourced Gloucester Old Spot pigs from our amazing butcher. They are of the highest quality and purchased on the day of your event, or within 24 hours of your event.

How long does a pig take to cook?

Typically about 6 – 8 hours depending on the size of the pig. We cook all our pigs at the event site.

What size are your hog roasters?

Our hog roasting machines will fit through a standard doorway or garden gate. We can do a site visit (depending on the geographical area) to check this if necessary.

Can you serve the hog indoors or out?

Yes either, providing that health and safety is not compromised. The entrance must be large enough to accommodate our equipment. Good ventilation is paramount. There must be enough space in the serving area to accommodate your guests safely, and enough space for the health and safety of our staff when setting up the equipment and during service.