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The Hog Roast - Our hog
roast will serve between 100 - 250 persons depending on
the size of the hog and your choice of menu. For example
a Hog Roast for a wedding meal requires
larger portions. A large hog or lamb is required
as opposed to an informal Hog Roast with the meat being
served in bread rolls, more commonly know as "hog
in bun".
Serving & Serving Stations
- As a general rule a Hog or Lamb Roast served in or
with a
freshly baked bread roll and would be carved by our
chef. Over 50 guests extra staff are deployed to keep
queuing to a minimum. Large events will have one or
more serving stations. Advice can be given subject to
serving durations and menus.
Quality
- Hog-Roast-Direct.co.uk uses only purpose made fully automatic
CE approved machines which are specifically manufactured
to the highest quality to give faultless results time
after time. Our chef controls the progress of the roasting
which gives you a succulent hog roast cooked to perfection.
Hygiene and Cleanliness
are top of the list for hog-roast.com with each member
of our staff wearing hygienic protective clothing and
sterile protective gloves during the carving and handling
of the hog or lamb roast.
Refrigeration, Meat, and Vegetables are kept within the correct
temperatures at all times. A hog roast that is booked
on a Sunday or Bank Holiday Monday would have been stored
in our own purpose built refrigerators until required
on the day of the event. How do the part time hog
roasters keep you meat refrigerated ?
Safety
- Equipment is checked for safety at every event. Gas
powered barbeques and ovens are strictly operated by
trained staff only. No equipment in our current fleet
of hog roast oven is more that 3 years old. A strict
regime of modernisation is adhered to not only to ensure
reliability and safety too.
Ovens
-The hog roast ovens get very hot by definition and
therefore Health & Safety regulations apply. Please specify in advance if you
wish your guests to experience the theatre and aroma of the whole
hog roasting event by having the hog or lamb in view.
Extra cooking time would have to be calculated due to
the spit roasting machines being opened frequently to viewing.
Booking
- your Hog or Lamb Roast is very easy, just inform us
of the date of your event (the sooner the better). If
you are just hiring the machine on a DIY, Do It Yourself
basis a £150.00 deposit will be payable on booking.
If you are hiring us to cater for you, including a chef, assistant
machine, pig / lamb etc, you will need to send a cheque
for 35% of the proforma invoice to book your event.
For bookings in excess of £2,000 or when china and cutlery
is hired in, we require a further 35% to reach us 14
days before the event. All outstanding balances have
to be paid on arrival, at the event, on the event day.
Plates, China & Cutlery
- For outside events we supply white disposable
plates, knives, forks, spoons and napkins, however there
is an option to upgrade to a higher patterned quality
for marquee functions etc. Alternatively, we can offer
list price chinaware, cutlery, tablecloths, napkin hire
service is available from stock.
Catering Area
- A summer ball, school reunion, weddings and any other
event held in a marquee will normally require preparation
in the days leading up to that special day, whilst we
can boast purpose built kitchens to cater for these
events it is normal for your marquee hire company to
ask you what your caterers require in the form of a
covered catering area which would normally be an extra bay added
on the end of the marquee. It is almost impossible to
provide a professional catering service in space that
amateurs would work in.
Square Footage
Each year we successfully provide food for 25,000 plus guests, from
our experience we have a formula for the space required
to cater professionally. The first menu course requires
approximately 1 sq ft per guest (hot vegetable buffet
counts as a course) and subsequent courses require 1/2
sq ft per course.
150 guests x canapés + main course + dessert = 300 sq ft
catering/service area.
Allergies Any special allergies to must be made
know to us by separate letter addressed to "The
Manager" prior to your event. This will ensure that
special dietary requirements are adhered to in respect
of food preparation. On the day of your event any guests
will special pre-arranged dietary requirement should
make themselves know to the chef or supervisor in charge
of your event.
Power Supply -
Large events should have
a minimum of 2 x 3 kilowatt 3 pin points to
run fridges, freezers, and tea and coffee making devices,
plus smaller commercial cooking paraphernalia.
Smaller catering events can manage with brought in
"super silent" generating power available for
hire from our hire department.
Inclement Weather
- It is necessary for the client to provide shelter.
Either you can arrange this to be on site or we can have
one delivered in from our catering hirers. If you wish
to hire in a shelter at your
end of the event please make sure the shelter has all
4 sides and a zip entrance. Gazebos do not have sides
and cause problems for staff and cooking times when
raining and windy. Bad weather such as wind and rain
at your venue may increase cooking times in any event.
Waiting Staff
- For events held in a marquees or other venues we assume that
you will have booked or are going to book waiting staff
to clear tables and serve
drinks, i.e. Bucks Fizz, Champagne Toasts, Wines, cutting
the cake, etc. Canapés can be provided and served by
your waiting staff, alternatively we can provide the
staff at agency cost prices. Waiting staff are
employed for a minimum of 6 hours, plus travelling time.
Waiting staff will break for 15 minutes after 3 hours,
30 minutes after 6 hours, 15 minutes after 9 hours, 30
minutes after 12 hours. Waiting staff are supplied on a
"job and go" basis and may be released at any time when
their work is complete.
To book catering staff or get current rates
click here call our office, or feel free
to supply your own staff for your event.
Portions
-
It is vital that you give us an accurate account of
the portions/covers to be catered for, and although
we always cater for healthy appetites, which have in
the past included rugby teams. If your numbers are not
accurate there is a remote possibility of a shortage
of servings. Many factors can affect your guest’s appetites
such as alcohol, weather, the time of day and the event
itself so it is advisable to bear this in mind when
giving details of your catering needs. For standard
Hog/Lamb Roasts served in freshly baked bread rolls
many guests will expect second or even third helpings
especially if an event is going to exceed 2 hours in
duration. All these factors can be discussed at the
time of booking and we will be only too pleased to help
you tailor you needs to suit your requirements.
Breads
- We only use quality products for our outside catering
events, our baps or bread rolls are specially ordered
from a local bakery.
Travelling
- Please note all catering prices quoted are to travel within
our local catchment area of 35 miles. Mileage charges
to events in parts of Surrey, Sussex, Hampshire, Kent,
Wiltshire, London, Essex, Dorset are
charged at the cost price of travelling.
Late Finishing Events
- Events that require staff after 23.00hrs will attract an extra staff charge,
normally time and one half. This will be invoiced
after the event.
Site Visits & Meetings It is a
condition upon booking a site visit that the cost price
of the site visit is paid for in advance. We are a
leading (if not the leading) outside caterer in the
Southern Counties and have a very large portfolio and
client base. Site visits are to dot the I's and cross
the T's just prior to confirming you running order and
menus. Second and third site visits are obviously
chargeable too.
Menu Tasting
- Clients that wish to sample some
or part of our menus at our registered kitchen premises during
office hours will be charged out at cost price for
labour and materials used, outside these hours labour is
time + one half from the start of preparation to
completion. It is not possible to provide a spit roast
for tasting.
Force Majeure
-
We cannot accept liability or pay compensation where
the "performance or prompt performance of our contractual
obligations is prevented or affected by circumstances
amounting to force majeure"
Such
events may include but are not limited to war or threat
of war, riots, civil strife, terrorist activity,
industrial action, natural or nuclear activity, wet or
windy weather conditions, fire and all similar events outside
our control".
Payment -
Day of payment on arrival, i.e. on the day of your event. Overdue
monies attract a one off administration charge of £100.00 plus a credit charge of 2.95% per month or part thereof.
Discounts, Quotes, Availability, Guest Numbers,
Refunds -
We reserve the right to withdraw any volume catering
discounts or quotes rendering them "null and void"
unless bookings are confirmed and (cleared funds) deposits lodged within a reasonable period
after quoting. A reasonable period is not more than two
weeks after the initial quote. Availability is advised
at the point of enquiry and is subject to a first come
first served basis. Reductions in guest numbers or
service pre booked or ordered may not exceed 5% of the total cost
inclusive of VAT up to 2 weeks before the event. No
reduction in service or guest numbers can be accepted
within the two week period prior to the event. Unused
gas is returned to stock and refunded less 50% handling
charge.
Seasonal prices and
seasonal menus are subject to availability and change
without prior notice.
Copyright
© The
text and pictures on this website are owned by the
copyright holder. Copying or reproducing any text or
picture other than for personal "private" use
is prohibited.
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