With such glorious sunshine lately, it would be rude and frankly un-British not to make the most of it by spending as much time outdoors as possible! Luckily for Hog Roast Chesterfield, although we stayed hard at work during the recent hot weather, we had been asked to provide catering for a local garden party!
We had been contacted by David who was looking to arrange a garden party for around thirty people to make the most of the brilliant weather. Of course Hog Roast Chesterfield were more than up for the job and catering manager Martin got to work straight away to plan the perfect summer Hog Roast Chesterfield.
David had requested our classic menu four, alfresco hog roast dining with real crockery for a slightly more formal feel. This menu allows you to choose your option of slow roasted meat and David had gone for our Hog Roast Chesterfield slow roasted spring lamb seasoned with rosemary and served with mint and a mustard and dill sauce. This would be accompanied by lots of seasonal vegetables and herby new potatoes. For the vegetarian option Martin prepared his signature Grilled Vegetable And Haloumi Skewers, Served with Pitta Breads and a Tzatziki Dip which even the meat eaters can’t get enough of!
With a serve time of 4pm we had plenty of time to get everything ready. As with any slow roasted meat the key to success is leaving the meat for as long as possible to roast and become beautifully succulent. By the time we began to carve the lamb it had been cooking for almost eight hours meaning it simply fell off the bone and melted in the mouth which is how we like it and by the looks on their faces as they tucked in so did David’s guests!