A
whole pig is
slowly roasted for around eight to ten hours over an open
fire of charcoal and mixed fruitwoods. The blend of charcoal
and mixed fruitwoods produces unique flavoured pork. Once
cooked the pork can be served in soft white baps, French
bread or as part of a delicious buffet spread or even a
medieval banquet.
A
whole pig
cooked in this way and carved by our chef will normally
serve around 100 people. For shows and public events it is
usually best to serve the pork with sage and onion stuffing
and apple sauce, this is very popular.
For
private parties and hospitality occasions our talented chefs
are really able to let themselves go! A complete banquet
with either mixed salads or fresh vegetables makes a
wonderfully entertaining feast. For larger parties combine
The Spit Roast with a BBQ offering Scotch Beef, Lamb and
some speciality Sausages.
For
private parties and hospitality occasions our talented chefs
are really able to let themselves go! A complete banquet
with either mixed salads or fresh vegetables makes a
wonderfully entertaining feast. For larger parties combine
The Spit Roast with a BBQ offering Scotch Beef, Lamb and
some speciality Sausages.