I get calls about catering from people that are looking for something different, looking for party catering with a difference but maybe want to play safe and add a chicken or salmon option - No problem!

Then we chat for a while and establish if they were thinking about hot or cold food and then I might propose a few options and we start to narrow down things a bit, dependent upon the potential clients preferences.

The fact is that amongst the staff collectively we have decades of catering experience and we have cooked lots of different dishes of different styles, so we are confident that we can figure out something to suit most people – please ask and let’s have that conversation.

During 2009 Wedding Catering has really become big for us; Hog Roast has well and truly established it’s credentials as a professional Wedding Caterer.

There is no doubt that we catered more weddings than in previous years, and we believe our success as being due to delivering excellent service and value - at a time when value is very much a priority for people, and good service always is important, all of our testimonials are genuine and given freely.

We have travelled throughout the country to deliver our services in barns, cowsheds, boathouses and, more commonly I might add, Marquees.

Not everybody has a back garden big enough to fit a marquee that can accommodate all their guests. Also organising a bar, the necessary Portaloos and everything that goes with it can be a bit daunting and has costs attached too.

To help make things easier Hog Roast Catering has partnered with a number of excellent venues that have established track records in hosting significant events, large parties and weddings; with ample parking, professionally staffed bars and the other facilities that are required to accommodate a wedding party. We will soon be adding more info to this website about our venue partners.

A few of our corporate clients got us on board to provide barbeques for staff and family through the summer, lots of chicken kebabs, sausages and the ever popular 100% Irish beef burgers were sizzled.

What a lot of people that have never organised an event with a caterer before is "on the day how does it work?". One of the major differeces between what we are doing and what is on offer elsewhere is everything is cooked fresh on-site.

We arrive on-site several hours before the required serving time and cook from fresh, the pig will take about 5.5 to 6 hours to cook, then we let the meat stand for about half an hour before starting to carve and serve. While the spit oven has been running and cooking the pig we will prepare and cook potatoes and prepare the salads. Most popular are baby potatoes in butter and parsley, but some people asked for jacket potatoes or baby potatoes roasted with thyme. The salads we usually serve are mixed salad (tomatoes, cucumber, red onion and mixed leaves), fresh coleslaw, and tomato and cucumber salad with a mint dressing. Obviously we can change these if required, we can tailor these to suit your preferences. We will provide an alternative main course for an agreed number of people, I always recommend salmon because that gives an option for non-meat eaters, if you have vegetarians let us know and we will plan something for them.

We offer apple sauce and wholegrain mustard with the pork and salad dressings are supplied.

Normally we will serve 120 guests in less than an hour. We supply the staff for buffet style service, plates and crockery (not disposables), serving tables and table cloths for the service tables. We clean around the service area, collect up our crockery and cutlery and take our rubbish with us.

• Professional, friendly staff to cook, carve and provide buffet style service
• China crockery and stainless steel cutlery
• Serving Tables including tablecloths
• Discreet clean up and rubbish removal
• We bring our own small Gazebo if needed