Good morning hog roast fans! Thought I’d get off a quick a dispatch before heading off later on for today’s booking – a lucky climbing club who are going to get to taste some of our delicious hot roast pork sandwiches at their fundraising party tonight. I tell you, I’d scale all manner of walls to get my hands on a roast pork bap dripping with gravy and smothered with stuffing and apple sauce. We’ve had a busy few weeks, and it all culminated last night in this month’s biggest event – a beautiful wedding down in Belper. This was the big one this month, and we put on the full spread, starting with a range of canapés – the mini burgers are a particular speciality of mine, and there were mini quiches, feta skewers, smoked salmon and some delicious peking duck wraps.
We’d been roasting for six hours getting ready by the time the nibbles were done we were ready to treat the attendees with a huge hog, two lambs and two sides of sirloin, all spit roast to a tee. The guests were well lubricated after what I hear was a beautiful service and lavish reception in the garden of the bride’s parents, and when they came through into the marquee we were serving dinner in you could see the anticipation in their eyes. Word had obviously spread about the capabilities of our stainless steel Spitting Pig rig, because an audible hush descended over the room as the assembled revellers finished off the appetisers and got wind of the main the course. Needless to say it all went down a treat – the pork probably won the day for most popular, with the hog we provided absolutely picked to the bone, but I definitely saw more than a couple of the guests coming back for a go at all three meats we put on with big smiles on their faces.
The Peak District is far and away my favourite part of this area – in fact it’s one of my favourite parts of the UK. Some people I’ve been up there with think it’s bleak, but in my opinion you just can’t beat it for rugged beauty. Luckily for me we were up there last weekend in Bakewell (home of the Bakewell pudding, as several proud residents informed me – not to be confused with the more widely known Bakewell Tart) to put on a roast and feed the famished dancers at ceilidh being put on in aid of a local charity.
It’s the first time I’ve been to a ceilidh and I’m going to make an effort to go in a personal capacity at some point because it looked like a lot of fun, with great music and wild dancing. Anyway, they certainly worked up an appetite with all the reeling and fiddling, because the hot pork baps we put on were snapped up very quickly – no surprise really, because one sniff of our succulent roasting pork encased in crispy crackling is enough to divert anyone’s attention.