The tastes and the flavours which percolate through the nation, in the same way that our seasonings and garnishes permeate our succulent and slow roasted meats, the caterers of the British Isles must shift and change with the tastes that become popular at the time.

The tragedy of world war two plunged Western Europe into the throes of sadness and despair. Along with this, the people of Europe had to learn to live off food which was highly limited in its variety as well as being not particularly interesting. This theme continued well beyond the war, and in Britain, the austerity of war-time dining continued to exert its steely influence on the palates of those beyond the 1950’s. Indeed, post war food, right up to the 1970’s, showed that the British palate was still relatively subdued, having few external and foreign influences. Whilst the nation of Britain continued to produce exceptional natural ingredients, both in the form of meats and arable products, it was the unfortunate case that the majority of Britons approached food with little flair, innovation or methods which could really make our ingredients ‘sing.’

Our approach towards food, which is of course our steadfast loyalty to the hog and the spit roast, was borne from a passion for this food in this particular area of catering. In truth, the spit roast, as a method of roasting meat, pre-dates the modern guise of humanity. Well before there were nation states and, thus, national styles of cooking, humanity on Earth had been utilising this method of meat preparation. In our approach, we aim to combine this ancient style with modern influences in order to make a comprehensive dining experience, and something that is truly memorable for our clients. Our hog roast chefs are dedicated to seasonal produce and using subtle changes in the methods which we prepare our accompanying dishes in order to make them relevant and satisfying.

Today, the culinary landscape in Britain is a much prettier one. Indeed, where political and social systems continue to grapple with the negative aspects of mass human migration, the sphere of food is continually enriched, as more people from more places pass by each other and divulge their culinary styles as they do so.
In Britain, there has almost certainly been a culinary revolution in the past two decades. Where Delia Smith once ruled, with her sanguine approach, it can now be seen that the British are keen to eat local and fresh produce, cooked well and done with passion. With an onus on simplicity often being the finest approach, the shape of Britain’s taste-buds have vastly facilitated the rise of our hog roasting enterprise. Using local and fresh produce and cooking it to levels of perfection, we epitomise the ambition which is part of the expectation of British tastes. Great for all occasions, our bespoke spit roast services allow you, our customers, to eat food that is beginning to place great tasting brushstrokes on the vivid tapestry of the British culinary landscape.