Peterborough Hog Roast Catering

Hog roast menu and side choices

Start with the whole roast, then choose the sides that make the meal yours.

A whole roast cooking over a glowing fire on a spit. — Hog-roast food and serving inspiration; equipment and quantities are agreed separately.

Make the choices clear

Three salads.
Or seasonal vegetables.

Choose either three of the salads below or the seasonal-vegetable alternative. The final dishes, ingredients and food allowance are agreed for your event.

Tomato and mozzarella salad

Beef tomatoes, buffalo mozzarella, extra virgin olive oil, rock salt, black pepper and basil.

Seasonal mixed salad

Spring leaves, spring onions, sliced peppers, cherry tomatoes and cucumber; hand dressed.

Home made gourmet coleslaw

Made freshly on site from scratch.

Chef’s own pasta salad

Mixed roasted vegetables and black pepper.

Classic Caesar salad

Cos lettuce, anchovies, ciabatta croutons, sliced Parmagiano and own dressing.

Crispy Thai salad

Spring green leaves, beansprouts and sesame oil dressing.

Prefer vegetables?

A selection of seasonal vegetables is the alternative to the three salads.

Choose one

Your potato option.

Jacket potato wedges

Seasoned; crisp outside, soft inside.

New potatoes

Herb butter; served warm.

Roasted baby new potatoes

Rosemary and garlic.

For the rest of the table

Vegetarian and vegan
food needs its own plan.

Choose one alternative to discuss, then agree the relevant portion numbers and actual accompaniments.

Two published alternatives to discuss
Alternative	What the menu describes	Confirm before booking
Grilled vegetable and halloumi skewers	Wraps, tzatziki and sweet chilli sauce; halloumi omitted for a vegan variation.	The actual vegan accompaniments. Removing halloumi does not make tzatziki vegan.
BBQ pulled jackfruit	A bun, hickory BBQ sauce and crunchy slaw.	Recipe, ingredients and the portions needed for your group.

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.

Optional additions

A little extra,
expressly agreed.

Hand-made butchers sausages, chips, sweet potato fries or a mixture can be discussed. China crockery is available at extra cost. Prices and the full service arrangement for extras are quoted separately.

Compare the salad choices Choose a potato option Plan the alternative menu

Choose the detail you need

Take the next decision.

Choosing bread and hog roast accompaniments

Bread and accompaniments shape how guests build their meal at the serving table. The menu lists rolls and wraps, including wholemeal, alongside apple sauce, sage and onion stuffing and crackling. Work through these details with the rest of your menu so that preferences do not become assumptions on the day.

Explore Choosing bread and hog roast accompaniments →02

Choose three salads or seasonal vegetables

The side-dish decision is either three salads or a selection of seasonal vegetables. It is a menu choice to settle before the booking is finalised. Rather than choosing three similar names quickly, compare the ingredients guests will actually see and how those choices fit the pork, alternative meals and potato option.

Explore Choose three salads or seasonal vegetables →03

Which potato option suits your hog roast menu?

The hog roast menu asks you to choose one potato option. There are three published choices, each with a different finish or seasoning. Decide alongside your salads or vegetables so that the potato choice becomes part of a coherent meal rather than a detail left for the final booking conversation.

Explore Which potato option suits your hog roast menu? →

Bring the outline together

Your meal.
Your people. Your plan.

Review your menu and optional event details in a local brief. Nothing is sent or booked.

Build my meal brief →