Hog Roast Belvedere at a belated wedding party

COVID-19 caused a great many event cancellations and postponements, Hog Roast Belvedere’s latest clients had experienced this first hand. The happy couples wedding had been postponed, pending the lifting of restrictions on weddings. Just as soon as they could the clients got married, just the two of them in attendance. They contacted the team to cater their belated wedding party, wanting a nice and informal buffet for their guests.

 

Hog Roast BelvedereThere was a guest list of 20 people at this get together and the clients wanted a hearty and fun buffet for the outdoor reception. The party was taking place at the clients home in their lovely garden, and the Catering Manager from Hog Roast Belvedere had plenty of space to set up their catering gazebo and cooking equipment. All the tasty treats on offer at the buffet were made fresh on the day of the belated celebration. 

 

The buffet was to be served at 3pm and the preparations for the food started around 9am, so that everything would be ready in time. As well as providing the food and catering equipment the Hog Roast Belvedere team also provided high quality reusable wooden crockery and cutlery for the guests to use. 

 

The buffet was a massive success. The guests were delighted with all the tasty foods on offer. There was a Classic Hog Roast, complete with homemade stuffing, apple sauce and crispy crackling. There was also grilled vegetable and halloumi skewers, BBQ pulled jackfruit, a fresh Caesar salad and a mountain of piping hot jacket wedges. Finally, rounding off the beautiful buffet was a large basket of soft gluten free rolls, and an assortment of exciting, tangy dips and sauces for the guests to experience.

 

The whole event was a great success, the newlyweds and their guests had a brilliant time together celebrating their delayed but loving nuptials. Once the buffet had been enjoyed to the max by all the guests the Chef from Hog Roast Belvedere quietly and discreetly tidied away; as well as taking the catering equipment off site, the Chef also gathered all of the rubbish the catering had generated. By taking all the rubbish away from the venue it allowed the guests and clients to continue enjoying their love filled party without having to worry about a thing.