After a fairly mild start to winter (by UK standards, anyway!), the country was plunged into sub-zero temperatures virtually overnight. While many dreaded having to venture outside for any reason at all, one of our clients, Martin, was determined not to let ‘a bit of cold’ stop him from enjoying his stag weekend!
Having been best buds since primary school, Martin’s best man, Rice, had planned an adventure-filled weekend for their entire friend group. So, their plan on Saturday was to enjoy an hour of quad biking before going zip-lining and, finally, a round (or two!) of paintball before retiring to their log cabin for a few drinks and a tasty meal.
Rice had hired Hog Roast Ormesby to prepare the tasty meal for the lads on Saturday night, and we had lots of fun doing so! With there being only 10 guests to feed, Jarrod, our catering manager, had chosen a suckling pig for this event. Not only was this the perfect size for the small gathering, but suckling pigs are renowned for being more juicy and tender than fully-grown hogs!
Adding variety and depth of flavour to the meal, Hog Roast Ormesby also made sure to prepare some irresistibly indulgent side dishes to complement the meat. These included our sage and onion stuffing, mixed sweet potato and regular fries, creamy coleslaw, mac and cheese, potato salad and chargrilled corn cobettes, which dripped with warm melting butter. Gluten-free and wholemeal rolls were also available, as well as a selection of sauces and dips.
After spending an entire day outside, the boys were freezing cold and weary by the time they returned to the cabin, but they soon perked up when they caught a whiff of the spread Jarrod had laid out! The roasting meat, salted crackling and freshly-made sides had filled the area with mouth-watering aromas, which gave the group a second wave of energy.
As the man of the hour, Martin was first to receive a heaped plate from Hog Roast Ormesby, but our team worked quickly to ensure everyone was fed very shortly after. Our food was just what they needed after such a long and eventful day, and it had them feeling warm and cosy in no time at all.
Before leaving the boys to enjoy their night in the cabin, Hog Roast Ormesby parcelled up the leftovers for the group, which they kept for Sunday’s brunch.