Hog Roast Brigg has catered for many corporate events and clients have been so impressed with our quality of food and service that we have received repeat business from them and with very positive feedback; it is essential for any catering company to ensure that the high quality is sustained and consistent as there are many good catering organisations out there, we like to think that what makes Hog Roast Brigg stand out and be great, is the consistently excellent food and service that we provide. We have created a selection of five menus to cater for different corporate requirements ranging from Our Firm Favourite Classic Slow Roasted Hog in a Roll or Wrap suitable for stand-up informal gatherings through to formal events that requires sit-down service.
We were delighted to be asked to cater at Hessle Rugby Union Football and Cricket Club for 50 guests for a local business; Ryan Electrical and one of our strengths which shines out and puts our competitors in the shade is our level of flexibility and, no matter what the requirements are for the client and whether any mixing and matching of the menus is required, we will always endeavour to provide a tailored menu for the needs of every client, budget and taste. For this client, we carefully discussed their requirements and they selected the Southern Slow Roast option with pork butt, roast chicken, ribs and with a variety of non-meats which included coleslaw, corn on the cob, green leaf salad, potato wedges and veggies skewers which are always a favourite even for dedicated meat eaters! The client also requested that we have burgers and sausages for the kids.
Event planning is a fundamental part of our seamless service and Hog Roast Brigg always arrive at the venue in good time and liaise with the organisers to discuss the arrangements and begin to set up. The day was in full flow when we arrived in this case and once set up, immediate interest was apparent in what we had to offer with many of the guests fascinated by the sight of the hog roasting away and the fabulous, aromatic flavours that were emanating from our roast and from the wide selection of food that we would be serving.