Catering for any army sector is an honour for Hog Roast Burwash, it’s a small token to smash the event as a thank you for fighting for this country and putting yourselves out on the line for us. The other day Hog Roast Burwash catering manager and team catered for a Royal Airforce base. As most people imagine, it was a high volume of guests to feed and in order to get through the gates, Hog Roast Burwash had to pass security measures. The First security measure was the van being inspected, making sure no one was hiding beneath the van, no camera or recording equipment were present or any dangerous vices. While the van was being inspected, each team member had to go through a metal detector and hand in a form of ID to be checked. Once this was completed, the van and team were escorted by RAF personnel to the designated area for Hog Roast Burwash.
Knowing the security protocols and requirements, the catering manager and team ensured that they arrived an hour before originally intended so not to compromise the set up and prep of the food. Hog Roast Burwash needed to be careful not to cause the safety system to react; if a certain amount of heat was detected it would set off the system and the entire building would be flooded. Thankfully, this was going to be turned off an hour before the serve time which meant that the initial heating of the pig would have to be done outside and then brought in once the safety system had been turned off. The chafer dishes and oils could be switched on an hour before serve and would be heated and ready to serve from.
The RAF’s tailored menu was a hog roast, roasted new potatoes, coleslaw, pasta salad and mixed salad for 300 people. The hog was slowly roasted so the pulled pork was completely soft and succulent. The roasted new potatoes had been part boiled before being put in the oven with a garlic olive oil and fresh rosemary. The coleslaw was made on site, alongside the fresh mixed salad and tomato and Mediterranean vegetables pasta dish. To be able to feed the large amount of people quickly, Hog Roast Burwash’s catering manager decided to do three bases to serve the food from and therefore each base would serve 100 people. Doing it this way meant that the hungry guests could enjoy the food as quick as possible.
This event was a complete success, no safety system went off and all the guests were able to indulge in the delicious spread of great food in a timely manner. As we cleared the building of empty plates and cutlery, we received many compliments and thanks which is always lovely to hear!