Do your chefs meet the necessary regulations and standards required for catering of such finery? Do your catered events use only pigs, or can other meats be used? Do your bespoke spit roast services have to be served in set locations, or can you cater in any location? How many can you cater for at once? Have you done both large and small functions before? How does your food compare with other forms of catering as well as restaurant food? When you arrive at a venue of our choosing, what do you need from us, in order to conduct your catered services? Are Hog and Spit Roasts relevant to the current culinary climate? Do you have any catering testimonials to back up your commitment to quality in all aspects of your catering service? Are your hog and spit roast catered events delicate and sophisticated enough for weddings?
