What Have We Been Up To...
After over 6 years of having no price increases we have had to increase them slightly. We don't like to do this but we had no choice. We are in line with our competitors and still offer great value for money. If you have been quoted with our old price then we will of course stick to that.
(I need to update this more often!) Anyway... Another busy season awaits us! It was a slower start this year, the weather didn't help. We are ready for 2018. Once again, if you have booked us then we look forward to catering for you!
We have not posted anything for nearly a year! This weekend we visited Salisbury, 2 birthday parties, 2 hogs and lots of happy customers! The bookings are nearly full for 2017, we wish there were more than 2 days per weekend! If you are planning an event and require catering dont hesitate to get in touch!
The machines have been serviced. Both marquees have had a good clean and the knives have been sharpened! We are ready for another busy season! If you have booked us, we look forward to meeting you.
We have adjusted our booking details. We only require a £50 deposit to secure ANY booking with us now. The remaining balance is due 7 days prior to the event date or if you want to pay it off in instalments thats no problem
Another year has gone by! It goes so quickly! We finished our year with a hog roast in London for a 21st birthday party. We were asked to provide food for a Christening the family held 3 years ago and it was nice to be asked to cater again for a different occasion.
Have a great Christmas!
We were asked by a customer if we could spit roast a whole venison for their wedding party. They provided it for us and it was about 40kg. As its so lean with very little fat you cannot simply slow cook it like a pig. It will just dry out.
We decided the best way was to lay it out on our cooking plate and cooked it for 4 hours on a medium heat and constantly basted it with butter, the end result a great success.
Pigs very rarely dry out unless you have the heat too high but with venison its very tricky to get it right. The customer was very happy and so were we! Not something you do on a regular basis but its good to get the experience for next time
We have a busy weekend lined up! Hog roast at Trowbridge Rugby Club as well as Bournemouth Electric club tomorrow.
Finally we have our new logo on our website. Now officially 'Hog Roast BBQ'. April has been a great month for the sunshine. We have had some very hot days, this has prompted our enquiry's to go up with people from all over the South West wanting a hog roast or BBQ!
We have been to London, Bere Regis, Southampton and Swindon recently. Some great themed wedding parties and lots of happy customers! More to follow soon...
We are looking forward to a busy season, lots of new customers on board as well as our old ones with repeat bookings. We provided a DIY hog roast on Friday. 20kg pig, slow roasted over 7 hours and delivered to a birthday party in Bournemouth. The feedback was good and they have already booked us for another party.
Happy new year to all of our customers! 2015 is filling up fast with bookings. The areas we cover are Dorset, Hampshire, London, Wiltshire and Devon. We work on a 1st come 1 serve basis so if you want a specific date then its advisable to book it asap. The finer details such as numbers and serving time can be confirmed 7 days prior to the event date.
Its been a while since we have updated our news section. We have been working flat out providing food for various different events, we even went down as far as Cornwall last month and set at Polhawn Fort. It was an amazing location over looking the Cornish coast!
Last night we visited a new venue - Tithe Barn in Bridport. Its a fantastic place to hold an event, the band were great and although it did rain a little that didnt stop people tucking into some yummy pork!
We are fast approaching the winter season! Christmas party bookings have been coming in which we are pleased about. We can serve the hog roast or BBQ indoors if it does get too cold. We simply cook it outside and transfer it indoors, no fuss!
We have been all across the South West over the last few weeks, weddings in Winchester, birthdays in Swindon and anniversary parties in Poole!
This week we are going to Bristol to provide a yummy DIY hog roast for a wedding. We are also going to Merley House which is a fantastic wedding venue.
We are changing the company name from Dorset Hog Roast and BBQ's to Hog Roast BBQ. The reason we are doing this is so we are not confused with other companies with a similar name!
What a fantastic summer we are having this year, the occasional shower has visited us but the majority of it has been rain free! We have visited a few new wedding venues in Dorset which are really nice. Shillingstone House in Dorset is a really nice place and well worth visiting if you are thinking about holding your wedding party in Dorset.
With 15 jobs completed already this month we are in full swing! We have been providing hog roast's for weddings, 50th birthdays & even schools all over Dorset, BBQ's for parties in fields in Hampshire and Wiltshire! We have got a great team of staff and are very grateful for them!
Our website is slowly being updated, we have moved it across to a secure connection (https) to give people more peace of mind when visiting our site. We are going to be making it mobile friendly very shortly to enable it to be viewed on mobiles and tablets as well as the desktop.
This week we are going to Poole High School to cater for the hard working teachers, a hog roast on Bournemouth beach for the NHS and we will be delivering 2 hog roast take away's in Dorset.
We have been extremely busy organising various events. With this fantastic weather we are having its giving people ideas for bbq's or hog roasts for any occasion! We catered for a wedding at Shillingstone House at the weekend, everyone raved about the food and the day was a success for all. We then popped down to Studland in the evening to provide a hot spice barbecue for a stag party which went down well!
Tomorrow we are off to Sandbanks beach to provide a bbq for an office summer party. Its the 2nd year in a row we have catered for them and its nice to be asked back again. The weekend we are providing a hog roast at the Twin Sails Bar in Poole and another hog roast in Southampton. Sunday we will be visiting a church in Poole as they have decided to treat the staff to a served hog roast take away
Another successful weekend of hog roasts and BBQ's. We had a few weddings in Dorchester. We also delivered some party food to the New Forest. Saturday we started cooking at 5am and didn't finish working until midnight. It was a long but enjoyable day.
We have found 2 more places in Dorset who let outside caterers on site. The first one is Stockbridge Barn Farm, Sherborne & the second one is Dorchester Corn Exchange. Both lovely places.
We got asked to do a bbq for a small party of 18 guests. We have a minimum order of 30 guests so we couldn't help. The person said they were a bit concerned about cooking for a lot of people and we gave them some good advice, recommended to use butchers meat as it tastes a lot better and is generally sourced locally and free-range, allow more time than you think for the preparation and cooking of everything. Time flys once you fire up the barbecue and sometimes the food can take longer to cook than you planned so its always best to allow extra and never rush it.
This weekend we will be visiting Weymouth and Wiltshire, 2 hog roast for 2 wedding parties. The weather doesn't look like its going to be nice so we will be setting up and bringing the food inside for everyone to still enjoy although we may get a little wet!
We can finally relax after a very busy Saturday! We provided a hog and lamb roast for a wedding in Ringwood. The butcher boned and rolled 24kg's of lamb joint's which were roasted for 6 hours along with a 43kg pig spit roasted for 10 hours to serve 200 guests. We allow 1/2lb of meat per person when working out how much meat to cook. Another wedding party at Branksome Dene Community Room decided they wanted the BBQ option and we cooked chicken ,sausages and burgers all free-range and the weather was perfect for it. Happy Easter everyone!
What if its raining on the day of my event?! This question pops up frequently, rest assured we can cook and prepare everything inside our marquee then bring the food indoors to serve everyone so we get wet and the guests dont! The weather is so unpredictable we have experienced hog roasts & bbq's in rain, wind and thunder storms! We still managed to ensure every guest gets fed without an issue!
The hog roast and BBQ season has started off nicely! Saturday we went to a lovely house in Wimborne and cooked burgers, sausages and chicken for a 41st birthday party.
Today we set off to Lymington in Hampshire for a Christening party. We provided all the guests some tasty pork rolls along with the traditional apple sauce and stuffing. We slow roasted a 51kg pig for over 11 hours and all of the guests including the children loved it!
A question we get asked frequently is how do you pole or spike a pig for a hog roast. You can pay the butcher and they will prepare the pig for you prior to collection. But if you want to do it yourself then it needs to be poled securely to ensure it doesn't move much during the cooking process.
If you are going to attempt at poling it yourself then find a flat surface such as a table or work unit make sure its been cleaned with an antibacterial cleaner. The pig gets poled from back to front so take all the attachments off the pole except the spikes that will go into the rear legs.
Lay the pig on one side with the neck to the left and legs facing you. Push the spike end of the pole through its behind and (if you have u-clamps put them on now) push it all the way up to the neck end. If the head is on you can simply slide it through the jaw leaving enough room to put the closing spikes on. If the head has been removed then push it through the centre of the neck exactly as you would if the head was on.
The skin can be tough so you may need a stanly knife to make a small insertion where the spikes will go into the rear legs. Push the pole firmly so the spikes go right into the back legs and its not loose making sure you have room on the left to put the closing spikes on. If using u-clamps position them about 6-8 inches apart anywhere along the spine and hammer them up so the prongs come out of the back and the spine is sitting in the u shape. Put the clamps on and make sure they are done up tight.
Now put the spikes on the left side on and then push them into the neck end firmly and tighten them up. If the head is on then I usually push them tight in but dont pierce the skin. The pig needs to be scored to get the best crackling. Lift it up and make sure its not loose. That now should be done.
Busy few weeks lined up for us. January is over and people are now starting to book catering for their events for this year. The phone hasn't stopped ringing! We have taken a few bookings for 2015 which is great. Two do it yourself hog roasts to prepare and cook next weekend both to be dropped of in Bournemouth for 2 different parties!
DIY hog roast today! We prepared a 25kg pig and cooked it for 6 hours on a low heat then delivered it to a child's birthday party in Bournemouth. That was for the adults to enjoy whilst the children tucked into our beef burgers and sausages we cooked for them all served with cheese slices and a dollop of tomato sauce! Our DIY option is a great idea if you are hosting your own event or you simply haven't got the space for all the hog roast equipment to be set up at your premises. We cook it and deliver it whole, then you and your guests simply help themselves! View our DIY options
We are not only able to deliver anywhere is Dorset, we can deliver as far as London. Our mobile oven van specially designed to carry the hog at the correct temperature whilst we travel so it gets to you piping hot!
We visited Ferndown Upper School during the week to give a talk to a class of year 11 students who were interested in catering. We explained to them all about running your own hog roast business, how to prepare and cook the pig along with the sides. We spoke to them about food hygiene and how to maintain high standards. They were really interested and asked to do some work experience with us in the summer which will be good fun!
First hog roast delivery of 2014 has just been finished. We started cooking the free-range joints at 1am and left them on a low heat until 11am. We carved it and delivered it with all the trimmings including fresh salads, coleslaw and home made potato salad. It was for a 70th birthday party being held at the Orangery Suite in Merley, Dorset. We have been there on a number of occasions and its a great place to hire for a wedding or birthday.
We have now finished for 2013. Our last event was for a wedding party in Hampshire and everyone loved the food! Its been a fantastic year and we have helped make many peoples weddings, birthdays and other family events a success with our tasty hog roasts and barbecues! We have also made new customers who use us on a regular basis and we are looking forward to making even more new customers in 2014. Don't forget we can serve our food indoors if its too cold and our hog roast take away is a great food option for any occasion!
We have 3 more events in 2013, its been a good year for us and we have had many happy customers, 2014 is looking busy already so not much time to rest for us! We have now found a new place you can hire for your wedding or birthday party. It is based in Poole, whilst we are carving the hog you and your guests can enjoy the bar and it also has a place for the kids to play.
Last week we served 350 hungry guests for a corporate Christmas party in Weymouth. On the same night we roasted 4 turkey crowns along with roast potatoes, peas, carrots and parsnips for another company at Eastleigh rugby club, and to finish it off they had a choice of delicious fruit crumble with ice cream or Christmas pudding with cream.
This month seems to be going quickly! We visited RIAS and Castle Cover offices on Friday and treated nearly 200 staff to a hog roast for lunch, we donated 10% of our profit to the company's charity. We enjoy helping out at charity and fund raising events. Its good to be able to put something back into the local community.
We were in Broadstone Friday evening serving a take away for a lovely ladies birthday party. We stay and serve until all the guests have been fed then leave you to enjoy the night! We have 6 events this week, in Poole, Weymouth, Eastleigh, Ringwood, Lymington and to finish off the week we are going to serve a hog roast for a wedding party in Dorchester.
December got off to a fantastic start. We went to Newbury yesterday to help a lovely couple celebrate their golden wedding anniversary. The weather was perfect, the guests all had a great time listening to the live band and we decorated our marquee with gold trimmings. We also had jacket potatoes as a side dish and they soon went!. We have a busy weekend lined up and are really looking forward to it!
We felt very privileged to serve in one of the Army Barracks in Wiltshire last Friday. The 400 troops had been on tour for 6 months away from family and friends and the welcome home was amazing, they had bumper cars, test your strength games, live music, beer and of course a yummy hog roast along with candy floss and other sweet stalls! The team done a grand job serving everyone. In total we cooked 101kg's of pork, it consisted of a 55kg hog and 51kg's of leg joints. All from the same farm, to work out how much meat we need for a event we allow half a pound of raw meat per person.
Those cold winter nights are upon us now and we've certainly noticed a drop in the temperatures! This week has been about planning ahead, getting things ready for our big job on Friday. We've made a few changes to our website, taken away 8 pages and replaced them with 4 new ones for each county surrounding us here in Dorset. A new supreme BBQ has been added to the menu and the hot spice menu has been updated.
Various company's have been confirming their Christmas bookings with us for this year. It looks like we will be providing a turkey spit roast along side our traditional menus. We use stag turkeys as they carry the most meat and believe us when we say they are big! This time last year we were in Weymouth catering for an office Christmas party, we set up in a nightclub and carved 6 stag turkeys from our spit roast pole to feed 350 people! Each bird weighed about 16kg's so it put the pole under a lot of pressure! Turkey is a great meat to have with your Christmas dinner, in the UK we eat 10 million of these birds at this time of the year!
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