Hog Roast Premier

Premier Hog monthly blog for February 2011. We hope you all had a fantastic Christmas and a very happy new year I can tell from just looking at the teams faces that we certainly did. What a month December was, it was a record breaker in that it was a busiest December on record ever, we couldn’t believe it. I spent the entire month run off my feet running around making sure everyone was organised for their jobs, we were fully booked every weekend. I mean after the summer we had I was looking forward towards a nice relaxing wind down until a well deserved break for Christmas however this was not the case it was all hands on deck. However I don’t mind as it meant all of our events were completed to perfection. After speaking to the staff here are some of the highlights of the events leading up to Christmas.

• A full on Christmas bash for a web production team in Reading, apparently all of the guests were very nice to our chef Steve and Phillip and after the food the party looked amazing. There was a fantastic live band a lot of drinking and it seems the food went down extremely well. The organisers Mike and Sandra even gave me a nice phone call the following day to say how much they enjoyed our catering.

• A private party in Wolverhampton for some regular customer of ours John and Louise we do their Christmas party every year and this year it was a little different has it had a Caribbean theme. There was steel drums playing, a hula competition and of course a spit roasted pig to make it authentic. This was the highlight of my festive working period and all the staff had a fantastic time.

• Finally amongst the many successful events there was a christening for little baby Ethan that although a very small event was full of excitement and was set in the beautiful house of Ashley and Laurens home in the Cheshire countryside.

It certainly has been a Christmas to remember and definitely one of the coldest ones I can recall. I can’t count the number of time I’ve turned up at the unit to see all the vans covered in snow. It was certainly a big job pushing a full loaded van onto the road near our base and I was very relieved when I got to wave them off.

So now that its January a couple of our chefs can take a well earned week off we only have a few events booked in for January as we assume everyone is still full from their Christmas dinner or out busy bagging a bargin at the January sales. However all the office staff are busy booking in wedding and we do have a few tasting sessions down at the unit this week to make sure that each and every one of our customers is positive they have the right menu for their wedding. Its an extra service we offer free of charge.

Hey Party People here’s another award winning Premier Hog blog for you to sink your teeth into. So now that Christmas is all over what do you hog lovers have to look forward to for 2011. Well I am pleased to say I can offer a hog blog exclusive for you lucky readers this week. Yes, I can officially announce that as of next week there will be a number of brand new menus available in our menus section of the webpage, I don’t want to spoil the surprise but i think if you are a fan of the alternative meats to pork you will be interested. Also make sure you check the special offers page as over the month of January we will be running a number of competition and have lots of games and fun facts plus a number of additional menus perfect for spring. So if you’re thinking of having a hog roast for your next event be it up in the northern hills of Lancashire or down by the coast in Bournemouth make sure you give us a call and get a personalised quote from the professionals. So from all of us at premier hog we hope you had a fantastic Christmas and a very exciting new year but now is the time to look to the future and it won’t be long before summer is here and premier hog is in full flow.

For the premier hog team It’s time to do some special Christmas shopping.  I don’t mean fighting my way through the department stores hunting down gifts for the family (I go online to do that -  much less stressful) no what I’m talking about is selecting some fine local produce ready for some exciting Christmas functions that we are catering at this weekend.

The first stop is our favourite farmers market where we can pick some of the best seasonal goodies such as cranberries for our homemade cranberry sauce as well as other fruits for our sec ret recipe relishes and chutneys.  We can also pick up some seasonal fruit and veg for our spectacular side dishes.  Next stop is to the local butchers who is also a dear friend of ours for some top quality meaty treats.

All these goodies are for a very special Christmas ball that we are catering for this weekend.  Instead of the traditional hog roast we will be serving the 150 guests a sit down meal which consists of spit roasted turkey and all the festive trimmings.  Then there will be live entertainment and a disco before we serve our second treat later on….. a premier hog barbecue to help soak up the champagne!

This will be just the first of many Christmas functions that we have booked in this December.   Merry Christmas and happy new year from everyone t premier hog

A few of our Premier hogs chefs are on their way to local butchers and farmers markets to select only the very best for our loyal customers so that they can have the perfect hog roast at their bonfires and fire work displays later this evening.

We use only the finest pigs for our famous mouth watering hog roasts.  We only buy pigs from local farmers and butchers who are reputable and have worked with us for years providing perfect meat time after time.  We also cook the pigs to perfection using the skills and experience we have learnt over the years to produce the best hog roast experience possible. The finest glazes and marinades bring out the flavours of the hog and teamed with the tastiest side dishes and condiments for a truly tremedous feast. 

Hundreds of our loyal customers will enjoy the Premier hog roast catering this weekend to make their bonfire night celebrations truly magical.

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Many of our fully qualified and exquisitely trained hog and spit roasting chefs and advisors made their way to their suppliers this week, in order to ensure that they were completely and utterly attuned to their produce. Seeing where all the ingredients come from, our chefs have the privilege in getting to know their produce well before its time to cook it all.

            Our produce has always been very important to us, as it is something which, without question, directly affects the overall flavour of the end food product as regards any form of catering, be it for an event or even just for a meal between two people. Many of our competitors in the world of hog and spit roast event catering still, to our dismay, use produce which simply isn’t up to the standards and quality which their customers so greatly deserve, and this we find a travesty in itself. From the very first day that we started to trade as a bespoke and tailored hog and spit roast catered event provider, we have always ensured that we source the very finest when it comes to ingredients within our services. From the field where our ingredients are grown or reared, through to the plates of our very satisfied customers, we know that our produce will never let us down, or in turn let you, our customers, down.

            Having found much knowledge as regards their ingredients, the chefs will be using their new found abilities to create and craft food of the highest order indeed.

            As the market leader in terms of bespoke hog and spit roast catered services, we are always looking for new and exciting ways to create new aspects of our service in order to enhance the dining experiences of our customers. Over the years, we have been exceptionally proficient at making our service the most comprehensive we can, and this is something which we solidly and staunchly stand by as a trading company.

            From humble beginnings back in our earliest days, we were always committed to providing our customers with the most tantalizing amount of choice when it came to their menu options. We knew that, often, when catering establishments display too much variation they often lack quality, but we did not care about this negative stigma. Our chefs practiced hard and made sure that all of their creative skills were put into the food they made, and through this aspect, coupled with others, we quickly became the first word and last word when it came to hog and spit roasted event catering.

            Today, our catered services form some of the finest sensory spectacles you are ever likely to see, yet is our ethos from the start that made everything possible. Always looking forward and reaching out for new ways to create and produce culinary brilliance, our abilities to combine and to fuse various ingredients together has been something which we have always been proud of. Our fusion cooking has its base in philosophical notions.

            Here at Premier Hog, we’re used to getting very unique scenarios and situations as regards the events which we cater for and the reasons behind the event being created in the first place. As one of the nations most exquisite purveyors of qualitative dining experiences, our events portfolio includes the events of those from a huge variety of backgrounds as well as parties for a whole host of various reasons.

            A recent event, however, must go down as one of the most unique set of circumstances to occur within one family in order for them to opt for a hog roast event from us. Firstly, it was the mothers 50^th birthday, which coincided with the daughters 18^th birthday, which coincided with her brothers 21^st birthday, which coincided with their grandparent’s 50^th wedding anniversary, all within the space of two day! What a phenomenon! We absolutely loved hearing that our team in particular was to be catering this assignment, as we were to be instrumental in the most special times for many people all at once! Allowing us to flex our culinary muscles in many ways, we set about aiming to ascertain what, exactly, the recipients of our services wished to be served upon their (collective) special day. This was a great undertaking, as through the amount of celebrations to be housed all within one event, there were so many favourites of each individual to take into account. In the end, we served a gargantuan feast complete with three whole spit roasted lambs, two hog roasts and twenty five spit roasted chickens. Served with a beautiful array of side vegetables and salad options, everyone had the chance to thoroughly tuck in and enjoy whichever food they pleased. Festivities continued way into the night, with dancing, drinking and merriment all taking place also.

            The results of catering events have the ability to affect so many people. Along with many aspects of all of our lives, certain actions and instances can and do occur which either make us feel better or worse, and to varying degrees within the spectra which they both inhabit. Here at Premier Hog, we understand that when people come to us, they are entitled to the very best when it comes to the world of event catering. Whether this is in the arena of function catering, wedding catering or corporate hospitality functions, our caterers are fully aware that when catering is done to an exceptional degree, there exists the ability to truly affect the feelings of the people whom have come to us for the service. Over our years in the business, we have helped peoples dreams to become realities, and this has been something which we have become specialist at.

            Just this weekend, we catered at the wedding of a young couple in the confines of an English stately home. Whilst thee, we catered in our normal fashion and aimed to please in every sector of our service. Through sourcing the finest meats, along with utilising the very best when it comes to vegetables and salad options, our chefs let fly with a culinary masterpiece that was so good that the bride and the brides mother came to tears. We loved the party, and they adored the food very much. Along with this, our very smartly presented chefs and service staff ensured that all the catering arrangements ran like clockwork, whilst also ensuring that everyone was being well attended to when it came to the food and the service they were receiving.

            After the event, we received much praise from the hosts, who claimed it to be the best catered event they had ever been to. Taking this as highly positive, we happily accept such recognition and enjoy it when our customers love what we do.

            Never before, in my memory, have we had such a dismal and grey August. However, our sprits are never dampened. Throughout the course of the Summer (if you can really call it that), we have been catering more than ever, helping us to build our on-going assignment portfolio, whilst also making peoples catering inspired dreams come vividly true. Our teams have been out all over the country applying their talents at various catering events, so the start of this week has been dedicated to cleaning our hog and spit roasting machines and giving them a good old service. Keeping our machinery and culinary equipment in absolutely tip-top shape is not only perfect for helping us to make sure that our machines in pristine condition for a long time, but it also underlines and highlights our dedication towards being at the sharp end in every single way.

            Many of our caterers have experienced a huge host of benefits from the vast and varied hog and spit roasting machine improvements which our caterers absolutely loved. These mechanical upgrades allowed our catering operatives, out in the field, to complete their tasks with even more flair than normal. One such upgrade which has had everyone in complete awe is the embellishment to the designs surrounding the wheels and pneumatic tyre set-up. Here, the machines have been aided by larger and more sturdy wheels. This allows for increased surface-contact area as regards the ground beneath the machines, resulting in no damage at all to even the most rain-soaked lawns. This past weekend was an ideal testing ground for the new wheel design, and everyone loved them, including many of the gardeners at our catering venues all over the country.

Is there ever such thing as a simple catered event? I pondered this question as I made my way through the early traffic which seems to move and start with a mind all its own. In these roads which seem like veins, and us the blood in the form of vehicles, we move along. Coagulating and liquefying as we move and stop, it is a question brought to my attention by a notice board I had seen, which said ‘Simple food is the best food,’ right outside what seemed to be a large forest.

            Now, I don’t mind the odd billboard here and there, at the end of the day these things form a part of the world n which we live, today. However, it struck me as a little strange that a notice board such as this was located nowhere near any food outlet at all. It got me thinking of the Americans in the Mid-west, and how you find placards predicting Christ’s return outside a garage. In essence, the notice board just seemed a little out of place. It got me thinking about its message though, so I guess its one to the billboard and nil to me.

            My thoughts drifted to our earliest days in the catering world, back when all we could achieve was the hog roast with sauces and bread rolls. Sure, the quality was magnificent, but the menu was simple. Today we provide food of epic proportions and detailed variety, and today we are, indeed, better. Thus, I believe that simple food is not the best, but moreover a simple attitude towards the food you eat is, indeed better. Simple approaches can lead to complex dishes.