With a delicious Hog Roast Trim winter warmer menu, you and your guests can feast on freshly-cooked, mouth-watering meat, like our traditional centrepiece hog roast or whole turkeys, as well as your choice of vegetables and potatoes, and we provide the all-important trimmings too, like homemade apple or cranberry sauce and our own-recipe sage and onion stuffing and gravy. This menu is sure to keep most of your guests warmed up and satisfied, but there’s no need to worry if you’re inviting guests who are on special diets or have differing personal tastes, as we offer something for everyone, just as long as we have advance notice…
Vegetarians, vegans and those on a plant-based diet can choose from an array of tasty Hog Roast Trim homemade options, whipped up on the day by one of our talented chefs, like stuffed mushrooms or peppers, veggie skewers or burgers. For bigger appetites or bigger functions, we can provide several courses and even waiter-served drinks and handmade canapés if needed, and you can choose from all kinds of hot or cold sides to accompany your main course. Plus if you’re inviting guests with a gluten intolerance or allergy, it may well be handy for you to know that they can still enjoy our amazing, famous pigs in buns, just with their own suitable bread rolls that we can provide, as all the other ingredients are already suitable.
Hog Roast Trim recently catered a birthday party for Lucille, who wanted our pigs in buns served to most of her twenty guests at home in her back garden but she also asked us to cook our spicy sweet potato wedges and provide an alternative main of skewers for her vegetarian guests.
Our team arrived at Lucille’s home a few days ago and set up our gazebo, hog roast machine and serving table, and then cracked on with preparing the local hog that would sizzle away for an age while we watched over it. Later on in the day, we cooked the wedges, grilled the halloumi, mushrooms, courgette, cherry tomatoes, red onion and mixed peppers for the skewers, dishes up our homemade duo of apple sauce and stuffing, sliced the bread rolls and by 5pm, we were ready to serve and Lucille’s guests were all ready to eat!