60th Party Catering From Hog Roast Margate

If you’ve yet to experience the taste, sight and smells of Hog Roast Margate catering, then you’re in for a real treat. We’ve spent years perfecting the art of hog and spit roasting and our food is adored and devoured by our repeat customers time and time again. However, what you may not know is that we can actually provide so much more than this. If you fancy a gourmet barbecue in your back garden, we can certainly do that if you prefer, with scrumptious sausages, burgers and ribs. If you’re organising your wedding day or a fancy corporate event, you may prefer several courses of posh nosh, including waiter-served canapés and drinks, which we can easily do too. And your guests will love our Southern Slow Roast Menu, which features three types of meat, which are all marinated in our secret recipe rubs, and four side dishes, as well as a vegetarian option if needed, so there’s something for everyone.

Hog Roast MargateFor Debbie’s 60th birthday party yesterday, our Hog Roast Margate chef and assistants cooked up a feast fit for a king (or a queen), with a Southern Slow Roast. Also known as our Private Party Menu Option 2, you can choose three from pulled quarter of spiced lamb, barbecued pork butt, spicy whole roasted chickens, Texan beef brisket and Louisiana sticky pork ribs, as well as four from corn cobettes, mac and cheese, coleslaw, a Greek salad, a seasonal green leaf salad, spicy sweet potato wedges, and skin-on southern-style whole baked potatoes. There’s so much variety and choice with this menu that even Debbie had trouble choosing!

Well before the day of the party, Debbie decided on beef brisket, lamb and pork butt, accompanied by wedges, mac and cheese, jacket potatoes and a Greek salad and she said the fifty guests would be blown away by all of the food.

On the day of the celebration itself, Hog Roast Margate cooked the meats slowly at a low temperature for hours before service, and by 3pm, we had created a tasty, mouthwatering banquet of both hot and cold food, and it was time for the guests to enjoy Debbie’s treat.