We’re just about ready to say goodbye to the summer wedding season at Hog Roast Faversham – but not quite yet! With a few days left in August and the sunny weather extending into September, we’ve still got just a little bit to go still until we can officially call a sundown on the 2026 summer wedding season – and then it’ll be near enough straight into the winter wedding season shortly thereafter anyway! The weddings just never quite stop at Hog Roast Faversham!
For this late weekend in the summer wedding season, we still had plenty of magic left to turn out one more glorious summer wedding roast. This was a very special one, as our head chef opted for the hot and spicy southern slow roast to bring together the traditional roast tastes of the UK with the barbecuing style of the American south. Our southern slow roast takes exceptional beefs, pork, chicken and lamb, and crafts exquisite, tender, well-marinated roast dishes. Take for example our Texas style beef brisket – we age this for 24 hours to cook low and slow so that the meat gets to that beautiful melt in your mouth texture and the BBQ marinade has plenty of team to really get into every part of the meat for an intensive flavour profile. The same process goes for our Cajun spiced chickens, which come packed with plenty of heat from our dry rubs, and our Louisiana sticky pork ribs, which come positively dripping off the bone with plenty of tender and flavourful meatiness.
Such meats could only be matched by cooling and fresh accompaniments – also ported from stateside. Our creamy mac and cheese will help take the heat off our hot pepper sauce; the buttered corn cobettes match perfectly with our smoky BBQ sauces; the sweet potato and regular fries help to mop everything up. Each of these dishes was much loved by our wedding guests, as just about all 80 came back in for even more after the initial serving!
With a few weekends left now in the wedding season, we can only hope the remaining weddings come as special as this one at Hog Roast Faversham!