Hog Roast Menus
Watch the whole hog being cooked by our professional chefs in front
of your eyes in our specially designed mobile spit roast oven...
Menu #1
Overnight marinated Ayrshire pig in apple and cider, studded with star anise and slowly cooked ... To give authentic crackling, succulent flavours, and magnificent aromas.
~
Served with Sage and onion stuffing
And your choice of
Homemade Apple Sauce - Smokey BBQ Sauce - Garlic Mayonnaise
~
Carved by our chefs and
served in large floured bap.
~
£7.95 per person
1 whole pig generously feeds 100 guests and we can provide smaller pigs for smaller events from 30 guests onwards
Menu #2
Overnight marinated Ayrshire pig in apple and cider, studded with star anise and slowly cooked ... To give authentic crackling, succulent flavours, and magnificent aromas.
~
Served with Sage and onion stuffing
And your choice of
Homemade Apple Sauce - Smokey BBQ Sauce - Garlic Mayonnaise
~
Carved by our chefs and
served in large floured bap.
~
Salad selection
Asian coleslaw
Fruity cous cous salad
Dressed Rocket
Parmesan
Spiced chick pea salad coriander and lime
Minted new potatoes
~
£8.95 per person
1 whole pig generously feeds 100 guests
and we can provide smaller pigs for smaller events from 30 guests onwards
Menu #3
Overnight marinated Ayrshire pig in apple and cider, studded with star anise and slowly cooked ... To give authentic crackling, succulent flavours, and magnificent aromas.
~
Served with Sage and onion stuffing
And your choice of
Homemade Apple Sauce - Smokey BBQ Sauce - Garlic Mayonnaise
~
Carved by our chefs and
served in large floured bap.
~
Salad selection
Asian coleslaw
Fruity cous cous salad
Dressed Rocket
Parmesan
Spiced chick pea salad coriander and lime
Minted new potatoes
~
Choice of dessert
Profiteroles chocolate sauce
Scottish trifle raspberry jelly
Banoffee Cheesecake
~
£12.50 per person
1 whole pig generously feeds 100 guests
and we can provide smaller pigs for smaller events from 30 guests onwards
All disposable plates and crockery provided. All waste removed from site
Menus Co-Written by Martin Ward & Willie Pike