Today Spitting Pig is catering in central London, just round the corner from Kings Cross Station at The London Canal Museum. We are providing the hog roast wedding catering for Rob and Thea who are getting married today. The London Canal Museum is a great venue for a party; it is located on the Regents Canal at Battlebridge Basin. By day the venue is a museum but transforms into a venue with two floors during the evening. All the exhibits are still on show and it works… You have a venue for any event and while your there the history of England’s canal era is there to be explored. The second floor of the venue was actually used to be the resting place for tired horses that had pulled barges laden with goods from coal to steel, beer and grain … in fact almost any thing that had to be transported from one end of the country to the other. The museum also houses a huge ice well that was used to keep ice frozen that had been transported from Norway. I could keep going on…. It really is worth a visit to learn how the canals were firstly made and the lives of the people who relied on the waterways for a living.
We were providing a hog roast with salads and roasted new potatoes infused with rosemary and garlic. We were also serving warm continental rolls which we find actually go better at a wedding rather than the traditional hog roast bap.
Spitting Pig are so well known for our wedding catering in London. Everyone does things different so most events are slightly different which adds to the enjoyment of hog roast wedding catering and this really was the most lovely day.
Spitting Pig go to great lengths to ensure the wedding catering will be perfect and nothing gets left to chance. After we had agreed a menu and booked Rob and Thea in the diary we kept in touch every now and then and then arranged a meeting with them and the owner of the venue to ensure all parties were singing from the same hymn sheet so the day will run nice and smoothly. Unlike other caterers that will just turn up on the day, we at Spitting Pig research the venue and also visit the venue before hand to make sure there will be no snags or complications.
We were set a bit of a task with this function as there was no where to cook the pig outside. Normally we like an area around 4 meters wide to set up our catering marquee but this was not possible. We were to cook inside on this occasion which is no problem for us. Our machines are very versatile and can be used in any place as well as it is well ventilated. The other problem was the kitchen and room we were to cook on was on the second floor. Again with our machines, which are the Ferrari’s of the hog roast catering machines this was quite simple. Our machines have large pneumatic tyres and a steering system so they are so manoeuvrable we can go almost anywhere. The hardest part was getting the machine up the horse ramp. As I mentioned the horses were housed upstairs at the venue many years ago where there used to be a vets, blacksmith and stables. But the ramp was steep and myself and our other ch
Hog Roast London