Autumn is a very picturesque time of year for a wedding, but it is something like roulette with the weather- will it be wet or dry, windy or calm? But Hog Roast Woolwich’s latest Clients Alyssa and Tom weren’t concerned about the weather as their wedding and subsequent reception were taking place inside at a very pretty Manor Great Hall.
The clients worked with the Hog Roast Woolwich team to put together a truly scrumptious menu for their special day. They and their 20 guests were to be treated to a thoroughly luxurious buffet at 4pm, following the wedding ceremony and photos.
Chef Jason was given the honour of creating the buffet for this loving occasion. He arrived at the bunting bedecked Hall several hours before the 4pm serving time, so that he could set up the catering equipment. Chef Jason was given ample space to set out his equipment in a side room from the Hall.
Every dish that was on offer at the buffet was made by hand by friendly Chef Jason in the hours leading up to the serving time. The main attraction at the buffet was the mouth-watering spit roasted sirloin of roast beef that was served with horseradish sauce, Yorkshire puddings and homemade red wine gravy. The Clients had insisted that no vegetarian or vegan options needed to be available, as such they were able to have two potato dishes, and they were: new potatoes roasted with rosemary and garlic and a platter of baking hot jacket potatoes. Finishing off the buffet was Chefs choice of 3 salads and lots of piping hot seasonal veg. Of course, no Hog Roast Woolwich buffet is complete without a selection of dips, sauces and a basket of soft rolls
The team had provided its finest china crockery and cutlery for the guests to use, and these items as well as any rubbish, the waste was taken off site by Jason and disposed of safely, while the crockery and cutlery were washed and ready to be used at a future event.
Clients Tom and Alyssa had been extremely pleased by the luxurious buffet. They and their guests absolutely loved the food, it had been a job well done by Chef Jason.