Hog Roast Beverley brings over 10 years of catering experience to the table (pun fully intended!), which means we know how to handle high-pressure events, deal with unexpected challenges, and deliver top-notch customer service—all while keeping a cool head. And last week, we had the chance to showcase our expertise at Chloe’s 16th birthday party.
Chloe’s mum, Gemma, had hired us to serve our popular Alfresco Menu at her daughter’s highly anticipated birthday bash. It was a lively event filled with family, friends, and plenty of decorations—balloons, banners, streamers, and even a stunning cake Gemma had commissioned from a local bakery to make Chloe’s sweet 16th that bit sweeter. Everything seemed to be going smoothly… until a little hiccup arose.
Our hog roast is the heart of the Alfresco Menu, but what Gemma didn’t anticipate was that the sight of the whole hog—head and all—might upset some of Chloe’s younger guests. At Hog Roast Beverley , we always offer the option of removing the head before cooking, as we understand that not everyone is comfortable with it. But, since Gemma hadn’t thought it would be an issue, she became understandably flustered when a few guests were visibly upset.
However, she had nothing to fear! Thinking on our feet, the Hog Roast Beverley team discreetly and swiftly removed the head from the hog without causing a fuss, while some of our serving staff stepped in with a thoughtful touch. They approached the upset guests and served them personalised plates from the antipasti selection, featuring cured meats, rich Italian cheeses, and artisan breads. Crisis averted, and those guests quickly had their minds on something more delicious!
Once the initial hiccup was handled, it was time to eat, and the mood was back in high spirits! Our juicy hog roast was served in gluten-free and wholemeal buns with crispy crackling, stuffing, and applesauce. For non-meat eaters, the grilled vegetable and halloumi skewers were a hit, while sides comprising heritage tomato and buffalo mozzarella salad, buttery new potatoes, and seasonal greens brought vibrant colours and even more flavour to each plate. Guests were also free to help themselves to the charcuterie platters Hog Roast Beverley had served in the centre of each dining table.
For the grand finale, Chloe’s favourite desserts—profiteroles and cheesecake—brought the feast to a sweet end. Gemma was thrilled with how we handled everything and has promised to spread the word about Hog Roast Beverley to anyone looking for a caterer in East Yorkshire.