A common misconception about our food at Hog Roast Staplehurst is that we only serve hog roasts – although a slow roasted whole hog cut and carved to be served as pulled pork and crispy crackling is an absolute staple to us and our brand, we have so many more delicious starters, mains and deserts that don’t involve hog at all!
Our menus are filled with a broad selection of foods, with a variety of vegetarian, vegan and gluten free options also at hand, you are bound to find something that you love. Recently, we catered for day long wedding for Lucy and Husband who opted for incredible variety of foods which gave us an opportunity to show off some of our non-pork meals.
There were 90 day guests that got served glasses of bubbly at reception alongside a starter of various canapes. We served juicy fillets of beef, mini margarita pizzas, crispy duck spring rolls and wraps with thinly sliced cucumber and plum sauce and finally, fish and chips served with lemon and tartar sauce on the side. For the vegetarian guests, we grilled some colourful vegetable and halloumi skewers that were busting with fresh and cheesy flavours, given out with some soft bread rolls (gluten free breads rolls upon request also). And finally for the savoury bits, buttery and herby baby new potatoes as the main side. Each meal was served on coordinating China crockery and cutlery.
For the day only guests, they finished their meals with some creamy, chocolatey profiteroles rolls or a decedent chocolate torte to choose from.
As for the guests that stayed for the evening, they were presented with an antipasti grazing table with a selection of cured Italian meats, some soft, mature cheeses and crunchy buttered bread baguettes for the guests to pick at all evening.
Hog Roast Staplehurst loved serving this event, the full day celebrations gave us an opportunity to get to know all of the friendly guests and get feedback on the many foods that we served. The general review? Outstanding. Exactly like we hoped for, everyone, found something that they loved.
