Hog roast prices with the menu in view
Use the published menu starting rate to compare food. Use your written quotation to plan the whole event.
From £14.95 per head
A starting menu rate. Your final menu, food quantity, staffing, site and complete costs need a personalised quotation.
What the menu describes.
- Whole roasted free range pig, carved by hog roast chefs.
- Apple sauce, sage and onion stuffing, crackling, rolls and wraps.
- Either three salads or seasonal vegetables, plus one potato option.
- Serving tables and a linen-covered serving table.
- Disposable plates, cutlery and napkins.
- Buffet carving and help serving accompanying dishes; roasting/serving gazebos where required.
The quotation identifies the actual provision and working arrangement for your event. Your quote should state the meal numbers, food allowance, service window and location-specific costs. The starting rate alone does not settle those details.
Read the price as a complete plan.
| Part of the plan | Starting point | Confirm in writing |
|---|---|---|
| Food | The published whole-hog menu and selection rules. | Actual dishes, agreed quantity and accepted intolerance arrangements. |
| Booking numbers | Your estimate of people eating, with alternative portions counted separately. | Any minimum guest number or minimum charge for the date, venue and menu. |
| Service | Chefs carve and staff help serve the accompanying dishes. | Start/finish, staffing and how guests collect food. |
| Site | Electricity is required; actual requirements follow the agreed setup. | Access, position, utilities and any extra power. |
| Arrival and departure | Venue access, cooking and serving are planned for the actual event. | Travel or delivery charges, arrival/setup window and equipment removal arrangements. |
| Additions | Sausages, fries and china are optional, separately priced. | Chosen items, quantities, equipment and full extra costs. |
| Finish | Own equipment and preparation-area clearance. | Guest waste, bins, venue cleaning and any broader expressly agreed removal. |
Ask the quotation to separate own-equipment and preparation-area clearance from any wider guest-waste removal, bin management or venue cleaning. List those extra duties expressly if you need them.
Keep the comparison fair
Tell us your date, venue, people eating, role of the meal and preferred time. Explain other food and the level of service you need. Those details make a quotation more useful than a number detached from its assumptions.
No total is calculated by the planner. The download keeps your preferences together so the final price can be considered against a clear brief.
Know the limits of service
The agreed food quantity and serving period define the booking. Service ends when the quantity is served or the period ends, whichever happens first. Extra food or more time needs discussion and agreement.
Payment dates, changes, cancellation terms and what confirms the date belong in the actual booking documents.
Take the next decision.
Build a hog roast budget from a confirmed quotation
The published hog roast starting menu rate is from £14.95 per head. It is a starting point for discussion, not a confirmed price for your event. The final menu, food quantity, staffing and costs need a quotation that reflects your actual plans, so keep budget decisions tied to a written scope.
Explore Build a hog roast budget from a confirmed quotation →02Compare hog roast quotations on the same scope
A headline price is useful only when you know what it describes. To compare hog roast quotations, give each supplier the same event brief and look for the same decisions in each response. The key questions concern food, people, service time, venue arrangements and responsibilities, rather than a price detached from its scope.
Explore Compare hog roast quotations on the same scope →03Understand booked food quantity and the service limit
A hog roast booking needs both an agreed food quantity and an agreed service period. Service ends when the full booked quantity has been served or the agreed period ends, whichever happens first. That distinction matters when planning late arrivals, return visits to the buffet or food around a changing event programme.
Explore Understand booked food quantity and the service limit →A quick answer before the next step
The FAQs cover the menu, service window, electricity and dietary questions. Read those answers alongside the quote checklist.
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 →