It’s beginning to look a lot like Christmas for Hog Roast Dursley who had their first festive event last night!
The lovely Andrea had corresponded with catering manager Mark to provide a Christmas treat for their DPD drivers. DPD is a well-established courier and therefore Hog Roast Dursley was catering for 250 drivers.
The temperature was extremely low yesterday so Hog Roast Dursley knew that they needed to be on site three hours before the serve time to ensure that the pig was up to temperature and safe to indulge.
The pig had been slowly roasted for 12 hours at Hog Roast Dursley’s facilities. Slowly roasting the pig for a long time on low heat makes it extremely tender, this is before the pig is given time to rest allowing the juices to be soaked back into the pig making it melt-in-the-mouth consistency – delicious! It doesn’t make it a hog roast without stuffing. Catering manager Mark makes sage and onion stuffing which is the perfect complement to the juicy pork. Feeding 250 people meant that Mark required a 65kg pig, the bigger the pig, the more juices build up during the cooking time. This is excellent for catering manager Mark who uses the juices to produce the most amazingly flavoursome stuffing. By doing this, Hog Roast Dursley did not just receive positive feedback on how delicious the pork was, but also how tasty the stuffing was.
The high volume of guests meant to Hog Roast Dursley served over a 3-hour period. An issue that occurs with a serve time longer than two hours is that over time the pork can sometimes become dry. To avoid this dilemma, catering manager Mark served from chafer dishes and kept the pig in the machine. As each new group of guests came to enjoy their festive treat, Mark and his team added fresh pork from the pig so that it remained succulent.
Of course, 250 drivers are not necessarily going to be all meat-eaters so not to exclude vegetarians or vegans, catering manager Mark provided a delicious halloumi dish for the vegetarians and a Mediterranean vegetable medley for the vegans. To go that extra mile, Mark also provided vegan mayonnaise.
Andrea was thrilled with both Hog Roast Dursley’s service and exquisite food and thanked Mark and his team repeatedly for doing such an amazing job.