Following one of Whitchurch’s (many) country roads, earlier this month led the Hog Roast Tavistock team to the gates of the gorgeous Walreddon Manor, a.k.a. the private summer home of our client, Jonathan. Upon our arrival, the team immediately noted the old battlement-style brick walls, which bordered the property, and a perfectly manicured garden from which trees sprouted, towering high above the house where they blended with the surrounding forests. It was like something out of a storybook.
After taking in the scene, Rik, our catering manager, quickly parked up the catering unit in the driveway and hopped out to begin unloading the van. With the help of the Hog Roast Tavistock crew, he wheeled the HogMaster machine to the back of the house, resting it underneath one of our gazebos, which also housed a few serving tables topped with chafing dishes.
With the serving time set for 7 pm that evening, Rik and the team had all day to work on the spread, which included our Classic Hog Roast Menu with an added twist. But by now, though, you’re probably wondering why we were there, aren’t you? Well, the client, Jonathan, had asked us to help the family celebrate the 21st birthdays of Angus and Olly, and with 100 people set to attend the joint party, he had wanted us as experts to handle the trickiest job of all: feeding everyone!
Hog Roast Tavistock spent all afternoon and the early hours of the evening slow-roasting a whole, free-range pig, which had been scored, rubbed with salt and left to spit its way to fork-tender perfection in a bed of our homemade sage and onion stuffing. To accompany the meat lover’s main, Rik grilled some juicy sausages, along with some more inclusive sides of butter-dripping corn cobbettes, mixed sweet potato and regular fries, red cabbage coleslaw and tomato and mozzarella salad with fresh basil. And instead of pork, the veggies and vegans were offered grilled vegetable kebabs with tangy sauces and optional halloumi chunks.
The boys were ecstatic when Hog Roast Tavistock rang the dinner bell at 7 pm on the dot, and the guests eagerly wolfed down the flavoursome feast, which was rounded off with a delicious buffet service of freshly-baked chocolate brownies with ice cream.