Call us today on 01628 603194 or 07917 451 421

Providing quality Hog Roast & BBQ Catering services for over 20 years

Arrival Canapés

Roasted sliced beef with black crushed peppercorns served with horseradish cream served in warmed mini Yorkshire puddings

Individual seafood Entrées
Smoked Salmon mousse topped with flaked poached salmon, a king prawn and Scottish smoked salmon, finished with a lemon and dill mayonnaise

Flour Tortilla Roulades

Chicken Caesar, Mozzarella, sun sundried tomato and black olives, Grilled vegetable and houmous Chinese duck, spring onion and plum sauce wrap

Bocconcini with mint and Chilli (bite size buffalo mozzarella balls)

Feta & Watermelon spikes with lime & black pepper

Black olive shortbread with goat’s cheese and pesto

Tandoori salmon with cucumber and coconut sambal on poppadoms

Evening Pig Roast & BBQ Menu

We will supply 1 x 70kg Ensors Gloucestershire Woodland free range organic pig, this will be roasted on our charcoal spit machines, this will guarantee faultless results time after time, the pig will take 8 hours to cook, we spike, prepare and cook on site all day until the pig is cooked, Once cooked it will be removed from the machine and allowed to rest for 20 mins, after that we will carve and serve the guests as they come up to the buffet table. All of the above will be served with a selection of fresh soft rolls, French sticks, apple sauce, stuffing, and English mustard.


Spit roasted legs of minted lamb

A mixture of pork, beef and Cumberland sausages

Sweet chilli and mango chicken

Haloumi kebabs with green pesto dressing

Garlic Mushroom quiche with a cheddar cheese topping


Richly dressed coleslaw

New potato salad with red onion and chives

Greek salad

Pasta salad with sundried tomatoes, black olives, baby spinach and bound with a sweet chilli and tomato dressing with toasted pine nuts


Strawberries / Raspberry with double cream

Chocolate Raspberry roulade

Key lime pies

Rich chocolate mousse

Apple Tarte

Red berry cheesecake

1 large cheese platter with English and continental cheesed with chutneys, celery, grapes, biscuits and French bread