A Dinner Party Of Dreams With Hog Roast Broadstairs

Hog Roast BroadstairsDinner parties are a fun way of gathering up all of your friends and sharing an evening of fun. The best times and the most laughter are shared over good food. Why not make it more fun for yourself and get someone else to do the cooking? That way, you can focus on enjoying yourself and entertaining your guests. Even though it may seem like it, our menus at Hog Roast Broadstairs aren’t just for big crowds!

At Hog Roast Broadstairs we take great joy in providing adaptable menus for big and intimate events, making us the perfect choice for your dinner party. We have catered for as little as 12 and also catered for events that hosted hundreds. Or, if you are up to it, our rentable machines are always something to consider. They’re easy to use and we can provide the meat for you! That way, you can take all of the credit for your delicious dishes.

When Chelsea got in touch with Hog Roast Broadstairs to cater for her dinner party of 18, we knew we would be able to deliver. She opted for a small-scale version of our formal hog roast dining to really impress her guests. To start the night, a selection of canapés was served as the guests arrived for guests to help themselves. From pan-seared fillet of beef, roasted duck, mini quiche, a section of mini Indian delight and chicken satay skewers. For starters, guests enjoyed a heritage tomato and beetroot carpaccio.

Hog Roast BroadstairsThe main course is usually served as a buffet, but as it was a dinner party, all of the main dishes were served on crockery at the dining table. We provided two choices of meat for the main dish. These were cuttings from spit-roasted lamb, with Yorkshire puddings and mint sauce, as well as slow-roasted turkey, with stuffing and cranberry sauce. Vegetarians enjoyed skewers carefully stacked with grilled vegetables and halloumi. The available sides were a classic caesar salad, our crunchy, creamy coleslaw, a tomato and buffalo mozzarella salad and buttered new potatoes. Dessert was served to finish the menu, with a choice between vacherins of strawberries and passion fruit cream, and sticky toffee pudding.