From birthday celebrations to wedding day receptions and Christmas festivities to school fetes, Hog Roast Portlaoise can cater just about any special occasion that you can think of. Whatever you’re planning, whether a private party or corporate hospitality, and regardless of the number of guests you’re inviting, as we can cater several hundred or just a handful if needed, our professional chefs and catering assistants will all go the extra mile to make sure it goes with a bang – even if it’s not on Fireworks Night!
We have plenty of culinary options available to suit you and your guests, whether that’s in terms of tastes or appetite or if you need any special diets catering. A Hog Roast Portlaoise meal is much more than you might expect; while we have spent a long time perfecting our hog and spit roasts, we often provide so much more too, including barbecued and marinated meats, multiple courses and sides and even drinks and canapés services too. While your carnivore guests will marvel at our choice and variety, your guests with dietary needs will love that they have many dishes to choose from in advance too.
When Gordon contacted Hog Roast Portlaoise a while back to book us in for a hog roast centrepiece to be served as pigs in buns for his business event, he also asked us to provide a vegetarian option and after checking out our menus, he selected our tasty, popular veggie skewers, full of tomatoes, red and yellow peppers, courgette, red onion, mushrooms and halloumi cheese.
Early yesterday morning, our chef and team members arrived at the racetrack venue bright and early and got on with preparing the hog to be roasted, and five hours later, it was perfectly cooked and the meat and crackling were ready to be crammed into soft bread rolls and wraps and topped with our own apple sauce and stuffing, with the gluten-free pigs in buns prepared separately. Then once the skewers were grilled, we plated them up with pitta bread and our Tzatziki dip, arranged all the condiments and serviettes next to the food on the serving tables, and got ready for the queues to begin.