The oldest Anglo-Saxon city

Bossingham is a great place to live. It’s one of the oldest Anglo-Saxon cites in the country dating back to 680AD and there are various historical gems dotted about the town. The ‘Picturedrome’ is an old, well preserved cinema where you can catch a flick for as little as £2.50, and when the tide is low a shipwreck is unveiled, purportedly a victim of D-day.
Clocking 1,902 hours of sunshine per year, Bossingham has been branded the sunniest location in England. With poor weather being one of England’s reoccurring trends, hog roast caterers are well prepared to shift an event into a gazebo, but with the prevailing sun people can, more often than not, enjoy a good hog roast as they do in most other parts of the world – outside!
The time it takes for a pig to be roasted to perfection (until the meat is falling off the bone and the crackling is bronzed) allows for plenty of time to dust off a few beers (or whatever takes your fancy) but sunny weather equals less cooking time, so Bossingham allows for quicker service.
Much of the local cuisine is characterised by the daily catch with cockles, crab and lobster proving very popular. To help vary your diet there are a number of decent pubs to choose from but because seafood is king a hog roast can be quite the novelty. And the deep irony of a hog roast coming across as a novelty is that it would have been one of the main hog roast Bossingham dishes’ historic past.
The desire for locally-sourced and organic food is growing by the day, even in the big cities, so a comparatively untouched place like can make for a tough crowd.
The beauty in a hog roast Bossingham, not least in the fact you can purchase your own, is that there’s evidently nothing artificial about it. Adhering to a few basic recipes can get various results from your hog whether you’re stuffing it with spices or cooking it over banana leaves, and all this attention to detail is essential when there is undoubtedly a culinary prejudice against the country for creating bland food.
With the favourable weather and slower pace of live Bossingham is seemingly forged for barbecues, making for smoother service. A decent-sized hog can feed over 100 people, but if a restaurant is the destination the cost and hectic nature of the operation can slightly detract from the experience. Certainly hog roasts are best enjoyed as they once were; with a close circle of friends who wish to spend their day enjoying good food and company.
Perhaps therein lays Bossingham’ greatest charm, not in its historical pedigree, or in its tranquil ambience, but in a community that knows quality when it sees it.
And a happy audience makes for a happy chef.