Although the team at Hog Roast Cheddleton might disagree, for most of us, the prospect of staying in one job for 40 years seems rather daunting to say the least. However, for chef Ray – Hog Roast Cheddleton’s latest client – the last 4 decades have been spent in service to the same family-run restaurant, a commitment they were not keen to forget. With that in mind, they contacted our top-tier team to cook up a storm for Ray’s surprise retirement party. When he had announced his impending retirement, he probably had visions of sleeping in until 10 and reading a book or tending to the garden for most of the day – he couldn’t have predicted the party his colleagues had planned, or the irresistible spread that our chefs prepared for his special day.
Our catering manager couldn’t be happier to help: loyalty is something we value highly here at Hog Roast Cheddleton, and 4 decades is an impressive achievement for anyone, so the team were excited to contribute in providing a simply unbeatable selection of food in Ray’s honour.
They knew it would be no feat to impress a chef of 40 years, but were eager to see a seasoned chef sample the range of food that had been selected for the party, all to be served by our own experienced waiting staff (after all, the guests have been serving food all day – it was the last thing they wanted to do!): a selection of mouth-watering canapes to entice the taste buds, followed by our freshly made Salad Niçoise to get the guests started; for the main course, it had to be our signature Spit Roasted Pig served with tangy yet sweet apple sauce, stuffing and (the best bit!) crispy crackling – or, our equally enticing, tantalisingly tender rosemary seasoned spring lamb.
These two divine cuts of meat were served alongside a range of vibrant salads and veg, with a choice of crispy and fluffy roasted new potatoes, or our fragrant and decadent new potatoes in herb butter. Finally, dessert – the guests were presented with an impossible choice between our irresistible Lemon Tart, served with a refreshingly fresh fruit coulis, or dangerously delicate chocolate profiteroles.
Needless to say, even as a chef of his experience, Ray was blown away by the service our team supplied – we like to think he’ll be spending many a day of his retirement thinking about the feast Hog Roast Cheddleton provided for him!