Discuss the bread selection
Ask which selection of bread rolls and wraps is proposed for your booking and whether there are preferences to record. If a particular bread choice matters to the event, have it confirmed with the menu. The published selection does not establish a guaranteed number of each bread type for every guest.
Keep the classic accompaniments visible
Apple sauce, sage and onion stuffing and crackling are listed with the hog roast. Decide how you want guests to understand the available choices when they reach the buffet. Give the catering team any relevant preferences in advance; do not rely on a guest making a complicated ingredient enquiry while the queue waits.
Check alternative meals separately
Bread and sauces listed beside pork should not automatically be assigned to vegetarian or vegan meals. The two alternative main choices have their own published accompaniments, and actual suitability needs checking. Ask about the complete plate, including a bun or wrap, dip, sauce and side dishes, rather than approving only the central filling.
Keep dietary boundaries clear
Gluten-free rolls are available on request, but this does not establish allergy or coeliac suitability. We cannot cater for food allergies. Intolerance arrangements require express agreement before booking, and coeliac requirements need separate consideration. Kitchens and mobile units handle allergens, so bread labels cannot be treated as a promise against cross-contact.
Your next decisions
- Confirm the proposed roll and wrap selection for your booking.
- Record any bread preferences when agreeing the complete menu.
- Include apple sauce, stuffing and crackling in the menu discussion.
- Check buns, wraps, sauces and dips for alternative meals.
- Discuss dietary requests before booking; a request is not acceptance.