The new contract really came in handy these last few weeks given that we had some big hog roast events to take care of, and take care of it we definitely did. Just last week we catered at a party of 130 people for example, all with big appetites for spit roasts. The event was booked on relatively short notice so it’s a good job we have a long standing relationship with our meat suppliers, who happily provided us the produce at short notice for no extra price.
The job was for a quiz night celebration, the local pub was celebrating 20 years of their long standing quiz night and it was packed to the brim with people, all 130 of them in a rather small, quaint old fashioned pub. The pub was far too small for us to cook the hog roast indoors on account of the poor ventilation, so we took to cooking the hog roast out back in their beer garden, thankfully the weather was nice enough and so it was quite busy out back of the pub for most the evening, especially with a lot of the smokers habitually popping outside, but the smell of burning tobacco couldn’t come close to out muscling the delightful, delectable aromas of our spit roast chickens and pig.
The client booked a mix of menus, combining Party Menu 1 with Party Menu 2. Our first menu for party menus is a spit roasted pig served on bread rolls with crackling, apple sauce and stuffing. Party Menu 2 is a spit roast choice of any meat you like; Andy (the pub manager) went with chicken with stuffing and home made onion gravy.
So the guests had a choice of spit roast pig or spit roast chicken, a hard decision to make, wouldn’t surprise me if it was a more difficult question than any they’ve had at their quiz night over the past 20 years! In the end 40 people chose the spit roast chicken and 90 of the guests wanted the spit pig sandwiches.
Myself and an assistant cooked and prepared both and when the clock struck 9 we drew our carving knifes and started dishing out extra sized portions of spit pig and chicken to receptive guests. The bar was busy all throughout the night but as soon as word was out that we were serving we successfully emptied the pub. The guests appetites were so big though that it wasn’t long before they’d finished off the generous portions and were back inside buying their next pint.
When I got back to the office there was an email from Andy and he said he might even make it an annual event so myself and Spitting Pig couldn’t be happier with the event and last month as a whole.