Start with permission for the actual service
Ask who can authorise an outside hog roast caterer and on-site cooking at your venue. Explain whether the meal is the main food, evening catering or part of another event. A venue accepting delivered platters does not establish permission for roasting and service. Obtain its supplier instructions and pass them on rather than interpreting equipment requirements yourself.
Share a position, not just a postcode
Mark the proposed cooking and serving area on a simple venue plan. Include the supplier entrance, approach and guest eating area. Ask about surface conditions, access times, other deliveries and any restrictions on using the space. The catering team needs to review the position and its operational requirements; a photograph showing an open lawn is not approval.
Join up the facilities and responsibilities
Electricity is required, with the actual supply needs confirmed for the agreed equipment. Ask what the venue can provide at the operating position and what other utilities need discussing. Identify who supplies furniture, manages guest waste and prepares the room. The hog roast menu describes serving equipment, but it does not mean every venue or guest-area requirement is covered.
Keep one practical record
Record the approved position, access instructions, food time and responsible venue contact in your private organiser notes. If the venue requests supplier documents, pass on the exact request; this website does not assert a certificate or approval. Revisit the plan when the location, timing or service changes, and make sure the venue contact working on the day can find the latest version.
Your next decisions
- Permission for outside cooking and catering.
- Approved position and supplier arrival route.
- Power and any additional facility questions.
- Clear ownership of furniture, guest waste and room handback.