Hog roast catering questions, answered
Useful answers before choosing the menu and the venue arrangements.
What is the published starting price?
The whole-hog menu starts from £14.95 per head. The final menu, food quantity, staffing, location, travel, equipment and extras require a complete personalised quote.
What sides can we choose?
Choose either three of the six listed salads or seasonal vegetables, plus one of the three potato options. See the full menus page for every named choice.
Is there a vegetarian or vegan alternative?
Choose one alternative to discuss: grilled vegetable and halloumi skewers, with halloumi omitted for a vegan variation, or BBQ pulled jackfruit. The actual ingredients and accompaniments must be agreed. Removing halloumi does not make tzatziki vegan.
Can you cater for food allergies?
We do not cater for allergies, only intolerances. Food intolerances must be discussed before booking and expressly agreed. Kitchens and mobile units handle allergens and cross-contact can occur; no allergen-free guarantee is made. Vegan options do not establish allergy suitability. Coeliac disease needs separate consideration.
Are gluten-free rolls guaranteed suitable?
No. Gluten-free rolls are available on request, but that does not establish allergy or coeliac suitability. Coeliac disease requires separate consideration and food allergies cannot be catered for.
Is the hog roast cooked at the event?
The published menu describes the catering team roasting from scratch at the venue, with chefs carving and staff helping serve accompanying dishes. The actual working position and service arrangement need agreement.
Is the food unlimited?
No. Booked food quantity and the agreed serving period define the service. It finishes when the quantity has been served or the period ends, whichever happens first.
Is there a standard service duration?
No universal duration is stated here. Agree the serving period for your menu, attendance and event timetable in the written proposal.
Do you need electricity?
Yes. Confirm the actual supply needs for the agreed equipment and position. Supplier power can be discussed in advance for an additional charge agreed in writing.
Are tables and plates included?
The published menu describes serving tables, a linen-covered serving table and disposable plates, cutlery and napkins. Confirm the actual equipment for your event. Guest dining furniture is a separate planning question; china costs extra.
Who clears waste and cleans the venue?
Standard clearing covers the team’s own equipment and preparation area. Guest waste, bins and venue cleaning remain with the organiser or venue unless broader work is expressly agreed.
What happens to remaining meat?
The detailed menu describes remaining meat being carved and served on a platter or disposed of. Agree the actual arrangement in advance; do not assume a particular leftover quantity, raw ingredients or equipment handover.
Can we add sausages, fries or china?
Those additions are available to discuss and have separately quoted prices. Include quantities and the desired service arrangement so the complete proposal is clear.
Is there a minimum guest number?
Share the number of people expected to eat, including alternative portions. Ask whether a minimum guest number or minimum charge applies to your date, venue and chosen menu; those details belong in your quotation.
Does the planner send an enquiry?
No. It creates a review and optional text copy in your browser. It does not send choices, check a date, reserve equipment or make a booking.
Can we book through the contact panel?
Use the separate contact form to send an enquiry for staff review and a written quotation. It does not automatically import local meal-planner choices. Sending an enquiry does not reserve a date or confirm a booking.
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Your people. Your plan.
Review your menu and optional event details in a local brief. Nothing is sent or booked.
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