Surprise Birthday Party! Hog Roast Austrey.

The hog roast Austrey team were out this weekend for a 40th surprise fancy dress, birthday party.  Being March it wasn’t the warmest of places to be working outside but the venue was a little hidden gem and with the hog roast machines warming our team up nicely!

On the menu was a delicious traditional hog roast Austrey, with tasty cracking and a range of homemade salads to compliment the menu.  As soon as we set up the gazebo, scored the pig, turned on the oven and got the pig into its cooking position, we were off to dress the venue and ensure the party plans were all organised and in hand. Our Head Chef is great friends with the client whose party it was and for the first time, I think in our work history, the two directors of the company were going to be at the party eating the food!  The pressure was on to make this event a success!

Fast forward to 19:00 and the crowd were all dressed at characters beginning with the letter ‘C’ and were all in position ready to jump out on the birthday boy Chris. Our pig was cooked perfectly and with the display looking delicious, our team watched on, laughing at some of the costumes. Our Hog Roast Austrey head Chef took the easy option wearing ‘Chefs’ clothes, which was very handy, but hardly original compared to the Care Bears and Crayola Crayons in the room!

The event was a great success.  All of the guests were stuffed, the pig and salads well and truly depleted.  We produced some fantastic crackling that day too, it was dry as a bone and extremely bubbly and there seemed to be an endless supply!

The pork was beautifully moist and the pig looked stunning in the pig roast machine in pride of place.  Everyone seemed to love the sight of a full hog being roasted, lots of positive comments and the usual questions such ‘how long has it been cooking?’ ‘How do you stop it getting dry ‘How do you make the stuffing so tasty.  And the boss “ great job girls, quick service, fresh salads and a perfectly carved pig”. We packed up, cleared away all the plates, checked in with the venue and made our way home feeling pleased with the successes of the day.