Nothing says tranquillity quite like the serene beaches, calming woodlands, and relaxing rivers of Torbay. This picturesque setting offers a perfect escape from the hustle and bustle of everyday life, making it an ideal choice for corporate retreats. Speaking of which, Hog Roast Torre recently had the pleasure of working with Dylan and his team, who journeyed to Torbay for a well-deserved weekend of relaxation and team building!
Dylan brought his 25 staff members to experience the peaceful beauty of Torbay, and the retreat was designed to reward, motivate, and upskill his team. The weekend was filled with invigorating group hikes, exciting water sports, and enriching wellness workshops. So, by the time Sunday rolled around, everyone was ready to wind down and enjoy a splendid meal prepared by Hog Roast Torre.
Our catering manager, Rik, took charge of this culinary challenge and delivered an unforgettable three-course feast, accompanied by a selection of exquisite canapés.
The canapés, artfully arranged on wooden bamboo platters, were almost too beautiful to eat—though, of course, that didn’t stop anyone from diving in! Guests enjoyed smoked Scottish salmon, chicken satay skewers, a variety of Indian delicacies, mini pizzas, and roasted halloumi and tomato crostini. Each bite was a testament to the artistry and care that went into the preparation.
The main meal began with a comforting homemade soup, paired with crusty bread rolls that warmed the soul and set the stage for the main event. The pièce de résistance of the meal was our traditional hog roast, featuring a tender suckling pig with sage and onion stuffing, crackling, and applesauce.
We also served whole-roasted free-range chicken, rubbed with thyme and sea salt, accompanied by homemade stuffing and butcher’s chipolata sausages. And, for those who preferred a meat-free option, our grilled vegetable and halloumi kebabs were a delightful choice. To complement the mains, we offered classic Caesar salad, gourmet coleslaw tossed in lemon mayonnaise, a selection of seasonal salad leaves, and buttery new potatoes.
The food was met with rave reviews from the staff, and Dylan was thrilled with the exceptional value for money. As the meal drew to a close, Hog Roast Torre delivered a grand finale of desserts: rich chocolate torte and vacherins of strawberries with passion fruit cream. This luxurious finish was the perfect end to a memorable dining experience.