Hog Roast Haslemere at surprise end of year party.

July signals the end of yet another academic year, and even though this year has been disrupted by COVID-19, the end of year celebrations are still going ahead. Hog Roast Haslemere was very excited by their latest event. The party, which had been booked by Pauline, was a surprise for the hard working staff to celebrate the end of a difficult year.

 

Hog Roast Haslemere The location for this party was The Bridge Education Centre in Eastleigh and was for 31 very hard workers. The clients wanted to have this little impromptu celebration to say a heartfelt thank you and well done to their staff. 

 

Catering manager Shaun from Hog Roast Haslemere arrived at The Bridge Education Centre several hours before the 12-12:30pm serving time. In those hours he set up his outdoor catering equipment. The entire menu was made freshly in the hours between his arrival and the serving time. There was plenty of space outdoors in the car park, so it was possible to maintain social distancing measures.

 

The menu for the event was hearty and fun. It included the well loved dish: Classic Hog Roast. A Classic Hog Roast is a succulently slow roasted pig that is sizzled and scored under the expert eye of the Chef. With the pig there’s also crispy crackling, apple sauce and stuffing. 

 

There were also vegetarian and vegan alternatives. The vegan alternative was delicious grilled vegetable skewers, and the vegetarian option was grilled vegetable and halloumi skewers. As well as these tempting choices there was also a large basket of soft gluten free bread rolls for the guests to enjoy. 

 

All of these tasty treats were served on the buffet table so the guests could help themselves to what they wanted, making sure to pile the disposable crockery and cutlery (provided by Hog Roast Haslemere as part of the catering package) high with food. Shaun from Hog Roast Haslemere stayed to help the guests.

 

Once the food had been enjoyed Shaun then discreetly tidied away from the event. He took with him all the rubbish generated from the catering of the event, leaving the clients and guests able to enjoy their party.