When Hog Roast Widnes caters your wedding meal, you and your guests are treated to delicious food and excellent service, helping to create wonderful memories for years to come. We were asked to cater the summer wedding of Mr and Mrs Middleton, which we did recently at the White House Farm in Ormskirk, and with two food services that day, our team would be kept busy.
During the day, we would be serving our Southern Slow Roast Menu for 95 people and then in the evening, our hog roast rolls, which we call pigs in buns. Our Southern Slow Roast is a great way to provide various marinated meats and sides so that there’s something for everyone at your wedding, party or event, and on this day, we were asked for our pork, bbq beef and Cajun chicken as well as jacket potatoes, mac and cheese, a green leaf salad and coleslaw.
Our Hog Roast Widnes team of Ian and Ash arrived at the venue on the day of the wedding and along with Mollie and (another!) Ash, got on with setting up the equipment and preparing the food. It takes just a minute to put up our gazebo, which we put right next to the big marquee where the bride and groom and their guests would eat and party the night away. Our chef then prepared the meats, including wetting and salting the pig and starting to cook it and then marinating the cooked beef. The whole chickens had already been cooked in an oven after being seasoned with our secret-recipe Cajun rub.
The theme of the wedding was the colour red and there was even a red bouncy castle outside as well as red cupcakes and a red ribbon on the Mr & Mrs wedding cake. Paul from Cestrian Bars was there, serving the very apt Wedded Bliss on draught as well as other drinks.
By the time Hog Roast Widnes was ready to serve, the meats had cooked beautifully, the mac and cheese had yummy melted cheese on top and the freshly prepared salads and jackets finished it all off nicely. After serving the guests, we then laid out desserts, and the guests had the choice of scrumptious passionfruit cheesecake or delectable Eton mess. After clearing away, we left Ian to cook and serve another hog but this time for the evening meal of pigs in buns.