The warm weather has perfectly mirrored the training days for Hog Roast Goostrey. During the pandemic like most in the hospitality industry, there has been few jobs and less work for Hog Roast Goostrey. This period has given the catering managers time to reflect on their menu’s, with some changes, revamping of some menu’s, introducing menus, and taking the less popular choices off. The positive news is that Hog Roast Goostrey’s summer is quickly booking up but, with changes comes training so as the restrictions ease its time to train members of the staff, mostly with a refresh of everything.
Training has already occurred for the classic hog and spit roast menus with additional training for new side dishes such as the sophisticated Dauphinois potatoes! This sunny week has seen training for canapés, not just how to make and prep them, but also how to dress the wooden boards to make it atheistically pleasing (this is helped by how delicious the canapés look anyway).
A marquee was set up in the garden with a catering tent attached. All equipment to cook and keep the food refrigerated mirrored what the team would have on site on a live event. Canapés are usually served with welcome drinks at weddings, so the team also got a refresh on how to pour the beverages, for instance to show them how to avoid the common mistake of bubbles overspilling the glasses!
The canapés list has been revamped with two new exciting additions and the loss of some unpopular choices. All the guests favourites such as the fillet of beef, the Indian selection and smoked salmon have been kept don’t worry!
Every canapé on the list was shown to the team members and then served to family and friends in the marquee at a social distance. One of the canapés new this year is the Fish and Chip canapé, completely delicious and exciting. It involves homemade beer-battered cod pieces placed on a cocktail stick with a chunky chip square and the option of tartar sauce, Hog Roast Goostrey believes this will be a great crowd pleaser.