Hog Roast Kemnay Putting On A Fantastic Spread!

Our Hog Roast Kemnay chefs and team members have a wealth of experience and knowledge to help make your party or event go with a bang. Nevertheless, it is our tasty, fresh, homemade food that we’re famous for and when it comes to spectacular hog roasts, we’re number one. However, did you know that we can offer so much more for your special occasion too? From barbecued to marinated meat, options for special diets and menus featuring lots of additional choices including starters, desserts and even handmade, waiter-served canapés, we have something for every palate and diet.

Hog Roast KemnayWhen Angus contacted Hog Roast Kemnay to book his wife Niamh’s 40th birthday party, he wanted us to cook a traditional centrepiece hog roast so we could make our amazing pigs in buns for most of the 35 guests, but he also asked us about gluten-free dishes, to cater for his mother-in-law. We can always whip up a suitable alternative but when we let Angus know that our hog roast is already suitable, and in this case as long as we took along extra gluten-free bread rolls to make the pigs in buns for that guest, he was overjoyed to say the least.

On the day of Niamh’s milestone birthday, our Hog Roast Kemnay team spent several hours at the venue, a local community hall. It takes a good few hours to roast a hog after first preparing the locally-sourced meat from scratch, as we need to cook it slowly but surely, at a low temperature, so that it cooks through and through. One the hog had cooked to perfection on this day, we needed to let it rest a short while, and in the meantime, we prepared the rest of the pigs in buns ingredients.

After slicing the fresh bread rolls and arranging them with wraps (keeping the gluten-free rolls separate), we dished up our special-recipe apple sauce and sage and onion stuffing, laid out the condiments and napkins, and finally, by 3pm, the birthday girl and her guests had all arrived and it was time to carve off the crackling and slice into the meat so we could cram bits of both into the rolls and wraps.