Today Sunday 3rd August, Spitting Pig Littlestone-on-Sea went to Home Green next to Littlestone Golf Club where the previous day a large wedding for the Fry family was held in the Tee pee marquees. For hog roast Littlestone-on-Sea this was the second time this year we have had the pleasure of working with these type of marquees.
Today we were just in the lovely g
arden surrounded with the marquees in the back ground and we were catering for around 70-80 people. Hog roast Littlestone-on-Sea had done a 250 seated wedding the day before, my wife and daughter Sveta both now Ncass level 2 trained, did another splendid job of cooking a perfect pig and Luba carving it, both Luba and Sveta produced the high standard of salads we make fresh on the day. It so surprises our clients that Luba and her daughter or Luba in her own will cook and lift and carve a pig to such high standards.
I arrived to help load and the mother of our client Mrs Fry senior who owned the house praised Luba and Sveta. As I helped remove the equipment from the garden, guests were praising how beautiful the food was and praising my staff’s hard work. This weekend had been another busy one with a wedding on Friday and three weddings on Saturday. My wedding was 250 seated guests, we roasted two pigs and 25 kilos of top side beef.
Everything went well with three chefs in the team, myself as head chef and my wife Luba. Roasted potatoes in garlic, loads of salad, roasted root vegetables and rice in peppers for veggies. We served all 250 and an extra 15 staff and band with pork and beef and at least 60 more for seconds, every one were happy. My other wedding was a smaller affair, only 30 adults and some children; A beautifully spiked salt marsh lamb/hoggett was cooked by my new chef Kev and my long term catering assistant and driver, Chef Kev was my lecturer who taught me my level two chef qualification and since helping me with the senior officers of the British Army a few weeks ago, he has now become a regular team member. The other wedding was a special cook and display carve by chef Rafal my third year chef whose full time job is head chef at the University of Kent. This for another high profile catering company.
Hog roast Littlestone-on-Sea has now established a number of relationships with other caterers that use us to cook lamb and pink to beef and our fruit fed pigs.
The next few weeks are proving challenging with resources, as a number of weddings on each Saturdays and other high profile garden parties with waitresses and bar staff.
Our new team of eight Lithuanian girls all family or close friends has really flourished with at least five of them now trained as catering assistants and doing online Ncass training to level one and two.
Our three new vans have now all been sign written and the name Spitting Pig is being well advertised as we drive the length and breadth of the county.