Wedding season is in full swing, and for us at Hog Roast Perthshire, that means one thing: we’ll blink and suddenly it’ll be August. The phones don’t stop, the inbox refuses to shrink and the pressure to get every single detail right sits firmly on our shoulders from the moment a couple gets in touch. But then someone tastes the food and grins like they’ve just won something – and every early morning and late night becomes completely worth it.
Joely and David’s wedding was one of those days that reminds us exactly why we do this job.
Our catering manager Steven had been working with the couple well ahead of the big day, getting into the details, considering the needs of every guest, making sure nothing slipped through the cracks. It’s that kind of preparation that turns a good spread into a great one – and great was very much what we were going for. With 120 day guests and 160 in the evening, this wasn’t a small ask but we were more than up for the challenge.
Myreside Farm was the setting, and Hog Roast Perthshire arrived hours before the first scheduled service to make sure we were ready for every single guest. So, when 6pm hit, so did the food. Guests were treated to a whole hog roast with all the classic trimmings, pulled quarter of minted lamb, Texan-style 24-hour beef brisket slow-cooked to the kind of tenderness that genuinely stops conversations, and grilled vegetable kebabs with optional halloumi keeping things inclusive for the vegan and veggie crowd. Sides of tomato and mozzarella salad, mixed salad, coleslaw, herb-dressed new potatoes, bread rolls and wraps rounded it all out into a proper, generous feast.
Then came dessert – profiteroles and light lemon tarts – because why not finish on something a little indulgent?
But the evening guests weren’t getting off lightly either. Once the later crowd had settled in and the dancing was underway, we came back with juicy bacon rolls, sweet potato fries and a solid lineup of sauces. The kind of late-night wedding food that makes you want to stick around a little longer.
Joely and David – thank you for letting us be part of your day. It was a privilege from start to finish and Hog Roast Perthshire is wishing you both every happiness going forward.