Hog Roast Smeale’s latest event was a beautiful 1970s themed wedding. Vintage lovers Kara and Cooper were the Clients and they knew exactly what they wanted for their wedding reception.
The happy couple Clients worked closely with the Hog Roast Smeale team to come up with a menu that met their needs and their budget. When the menu was complete it was clear that the lucky 25 guests were going to be treated to a thoroughly luxurious, delicious buffet.
Chef Peter from the Hog Roast Smeale team was given the job of making the buffet on the big day. He arrived at the pretty, picturesque woodland lodge where the party was taking place several hours before the 4pm serving time. This gave him plenty of time to create the buffet from scratch after having set up the cooking equipment, lights and gazebo as he was given an outdoor space to prepare the meal.
When newlyweds Kara and Cooper led their guests out to the buffet at 4pm they were greeted with a heavily loaded serving table. It was a feast fit for royalty.
There was slow spit roasted turkey that was served with homemade stuffing and fresh cranberries. Alongside this there was a vegetarian lasagne on offer, should any of their guests prefer. Other platters at the buffet included lots of roasting hot seasonal vegetables, which had been cooked to perfection. Finishing off the buffet was a large platter of roasted new potatoes in rosemary and garlic, as well as a basket of assorted rolls.
The buffet was absolutely what the clients had wanted. It was full of tasty treats for everyone to tuck into.
After the food had been thoroughly enjoyed Chef Peter quietly tidied away. He took with him all the waste from the buffet and the disposable crockery and cutlery, all of this would then be disposed of by the team in a safe and responsible manner.
It had been a brilliant success. Clients Kara and Cooper were thrilled and sent their thanks to the team for making their special day so perfect