Variety is the spice of life and at Hog Roast Market Bosworth the team know just how important it is to make the client’s event as special and individual as they want it to be. The latest clients the team were hired to cater for were a delightfully bubbly couple; the event the team catered for was their wedding reception.
The clients wanted a fun but semi-formal sit down meal for their 200 wedding guests. The Hog Roast Market Bosworth team worked closely with the clients to put together a fabulous menu that met their catering dreams as well as the couple’s budget for their event.
The menu the clients plumped for was an exciting mix of dishes that would give their guests plenty of variety and options. As the guests arrived at the hotel venue they were served a mixture of canapés by the Hog Roast Market Bosworth experienced and friendly wait staff. These canapés included delightful bites of wild mushroom bouchees, an Indian selection, halloumi kebabs and grilled fillets of beef with a tasty salsa verde encroute.
For the main course the guests would go to the heavily laden buffet tables and would be aided by the wait staff and Chef, so that they could pile their plates high with a whole host of tasty dishes. The guests could tuck into a whole spit roasted turkey served with fresh cranberries and sage and onion stuffing, or they might partake in the Hog Roast Market Bosworth favourite of Classic Hog Roast, complete with crispy crackling, stuffing and tangy apple sauce. Alternatively the guests might select an equally exciting vegetarian option. Accompanying these mains was a tasty selection of seasonal vegetables and a new potato salad.
Rather than a Hog Roast Market Bosworth pudding selection the clients wanted the wait staff and Chef to prepare and serve the wedding cake as pudding. The team were only too happy to oblige. The wedding cake was served to the guests on plates after being dressed by the team chef with berries and fresh cream.
After the food had all been served and had been enjoyed by the guests and clients the team quietly tidied away. They discretely collected any rubbish generated through the catering of the event, as well as the china crockery and cutlery the team had provided and then left the venue so that the couple and their guests could continue to party the night away.