Recently, the Hog Roast Stonehaven team were hired by Martin for an event he was hosting in Aberdeenshire, Scotland. The venue he had selected was called the Scottish Gliding Centre and was located near Kinross. The event was quite casual and the team served their food as a buffet which was simple but luxurious. The team is based locally and served locally sourced ingredients on their buffet which helps to reduce the team’s carbon footprint and also to create some great flavours.
The Hog Roast Stonehaven team prepared and cooked their ingredients on site in order to harness some great flavours on their buffet table. The team prepared a classic hog roast spread which featured a whole roasted British-reared hog which was cooked slowly in one of the team’s Hog Master machines. The team arrived several hours before the service in order to cook the hog and this also allowed them to set up and be well prepared for Martin’s guests. Alongside the fantastic hog meat, the team served a selection of their homemade sides including crispy crackling, fresh apple sauce and traditional style stuffing. In addition, the meat was served in bread rolls to maintain the casual atmosphere that the host wanted to create. In addition, the Hog Roast Stonehaven team’s friendly service helped to create an upbeat atmosphere for the guests. Furthermore, the team also served a choice of two deserts to the guests at the request of the client.
The Hog Roast Stonehaven’s Catering Manager, Helen, demonstrated her great leadership skills by leading the team through a really smooth service. She ensured that all of the food was evening cooked and all of the food was of a high standard for the guests. In addition, the buffet was to be served to 100 people so it was essential that there was plenty of food to go around. Martin was really pleased with the service and all of his guests really appreciated the fantastic food. The team were really proud of the service they delivered and were really pleased that they had helped to make Martin’s event memorable.