Host and Roast

Let us take the hard work out of your event and do the 'Hosting' and the 'Roasting' for you.

Our team will arrive at your event, nice and early. Setup the carvery, cook the meat, carve and serve to your guests.
Once completed, we will clear up, pack away and disappear discreetly, leaving you to enjoy the day.

Our 'Host and Roast' options include the following:

Chef and Support Staff
Delivery and Setup
Spit Roast Machine
Gas
3m x 3m square Awning
Serving Tables and Table Linen
Cooking Equipment
Cooking, Carving & Serving
Cleaning Up of the Service Area

Spitted Meat of your choice
Locally made Bread Rolls - White and Wholemeal
Condiments, Sauces, Stuffing
and Serviettes

Pork - The most traditional type of meat used.
This would normally weigh in around 65kg and be sufficient to cater for around 200 portions. Why portions you say not people? - Well we expect your guests might comeback for more!
Cooking time is normally 6-7 hrs which allows for a slow cook reslting in tender succulent pork. The crackling is however to die for, really crispy and oozing with flavour.
Top all this of with sage and onion stuffing, apple sauce and locally made wholemeal and white rolls.

Lamb - Extremely popular option in addition to the pork or as a standalone option for that smaller event.
A spitted lamb would cater for 40-50 people.
Cooking time is normally around 3-4 hrs allowing for maximum flavour and juicy, succulent meat.
Again served in locally made wholemeal and white rolls, mixed leaves, mint sauce and redcurrant jelly.

-      Or try something slightly different – the greek option
A spitted lamb as above, studded with rosemary and garlic,
served with pitta bread, tzatziki dip, olives and mixed leaves


Beef - Why not be a little extravagant and Spit Roast some Beef.May be some Ribs of Beef, or a Baron of Beef (Sirloins). Again you let us know the numbers and we will cater accordingly.Cooking times start from 3 hrs for a succulent melt in the flavour.Served with fried onions, locally made bread rolls, horseradish sauce and mustard.