Hookwood Memorial Hall Hog Roast, Wrays.

The Southern Slow roast menu is becoming very popular here at Spitting Pig Surrey, and we know just why. Leg of pork, shoulder of lamb and brisket of beef hand rubbed with our homemade marinades and slowly roasted for 10 hours each ensures that the meat falls from the bone without hesitation. The end product is mouth-wateringly good and the meat quite literally melts in the mouth. Served alongside our selection of bread rolls and wraps, sage and onion stuffing, spiced potato wedges, tomato mozzarella and green leaf salads and our homemade coleslaw. The meats go down an absolute treat. For the vegetarian guests we served our popular chunky vegetable and haloumi skewers with a mint yoghurt dressing. Butchers sausages with hotdog rolls and onions were served for the children that didn’t want the hog roast Wrays pork.

For this particular menu we served a selection of lemon tart and an assortment of cheesecakes for desserts with freshly whipped cream and fresh mint to finish.
We arrived at Hookwood Memorial Hall near Wrays at 12 noon to be ready for a 4pm main course service time and immediately got to work emptying the van and setting up our 3×3 metre gazebo along with our serving and preparation tables, water and other bits and bobs. We had quickly set up and Alyson came straight over to let us know how wonderful everything looked. We got changed into our chefs whites and started to prepare the chosen menu. Once the salads were prepared and ready, we cut the breads rolls and made sure the sausages, wedges and other accompaniments were ready to serve. The smells from the hog roast Wrays that were filling the air were lovely and many people couldn’t wait to get stuck in, commenting on how delightful the food smelt and looked.

We served at 4pm and were quickly serving second helpings to many of the guests that couldn’t understand how we were able to cook the meat to such a moist end product, but a chef never tells his secrets. The whole party really enjoyed the food and service and really got stuck in. We cleared down the main course service area and once prepared, put up the dessert course for people to help themselves. The desserts looked stunning and almost everyone had one, explaining that the food had been the best they had ever tasted.  We collected the plates in and disposed of them as usual and professionally cleared everything back into our van before saying goodbye. Another great Southern Slow Roast from us here at Spitting Pig Surrey.