Hog Roast Wiltshire had the joy of catering for Lucy and Jim’s beautiful wedding at Burderop House in Wiltshire. The historic venue, with its sweeping lawns and elegant architecture, set the perfect backdrop for a relaxed afternoon of celebration and great food.
Catering Manager Jack and the team prepared a whole roasted pig, slow-cooked until the crackling reached its golden, crunchy best. Served with traditional apple sauce and sage and onion stuffing, it was a real showstopper. Freshly baked bread rolls and soft wraps, including gluten-free choices, made it easy for guests to create their perfect plate.
The buffet table was bursting with colour and flavour. Guests enjoyed a tomato and mozzarella salad, a vibrant mixed salad and creamy coleslaw. Herb dressed new potatoes added a comforting, hearty touch to the meal. For those craving something extra, the marinated chicken thighs were tender, juicy and packed with flavour.
Vegetarian and vegan guests were equally spoilt for choice. The team served grilled vegetable and halloumi skewers, with the halloumi omitted for vegan portions, paired with wraps and two dips – a cool tzatziki and a sweet chilli sauce with a punchy kick.
The food was served buffet-style on rustic wooden disposable crockery with matching cutlery, giving the service a stylish yet laid-back feel. Guests could help themselves, mingle and enjoy every bite without missing a moment of the festivities.
From the first slice of crackling to the last spoonful of salad, the menu was a hit with everyone. Hog Roast Wiltshire was proud to be part of such a happy occasion, helping to make Lucy and Jim’s wedding day as memorable as the setting itself.
