In recent years, you might have spotted leading multinational infrastructure firm Balfour Beatty’s Fort William branch in the headlines for its outstanding work. Back in January of this year, the staff worked together to raise vital funds for the Scottish Air Ambulance charity which resulted in a hefty donation of £1,870. So, after recently landing a new investor, we think you’ll agree that the employees from this branch had earned themselves a special treat, which is (you guessed it) where the Hog Roast Fort William Team came in!
With 120 hungry mouths to feed, Hog Roast Fort William’s experienced catering manager Steve quickly recommended our signature southern slow roast menu which includes a mouth-watering selection of four succulent meats that are perfect for larger sized events like this one. When the big day rolled around weeks later, the catering crew, headed by Steve, made their way to Carrs Corner, just off the A82 where the event was set to take place. After setting up our lightweight equipment (which included our trusty gazebos) and laying out environmentally-friendly wooden crockery and cutlery, it was time for the team to bring our popular menu to life!
Working against the clock, the Hog Roast Fort William team pulled together to rustle up a delicious buffet of BBQ pork butt, Texan 24 hour beef brisket, cajun spiced whole roast chicken and fall off the bone Louisiana sticky pork ribs which were all marinated beforehand in our secret recipe rubs for that extra special flavour. Vegetarians and vegans were certainly not forgotten about at this event as the team prepared homemade grilled vegetable skewers with the added option of haloumi which paired nicely with our inclusive side dishes. Platters of Memphis style crunchy coleslaw, creamy mac and cheese, fluffy baked potatoes and a selection of freshly made gluten-free rolls were a huge hit and allowed guests to create their own flavour combinations.
In spite of the gloomy weather, the day was a huge success and the Balfour Beatty team have since been in touch to thank Steve and the rest of the catering crew for making their day a memorable one.