FAQs

We roast our hogs for a minimum of 12 hours ensuring you get the most succulent pork to maximise flavour. The heat is then raised during the last stages of the process to create that wonderful crackling.

Because they produce more superior, succulent and delicious pork. They are reared in natural environments and just like anything in the food chain - the quality and purity of their lifestyle is reflected in the end product. They are not force fed or given additives to 'fatten' them up like mass produced pork that is readily available.

Yes, only slightly, but that extra makes all the difference when it comes to rearing the animals and looking after them. As with anything, you get what you pay for so beware of cheap and cheerful deals as it always the quality of the product that is sacrificed.

We will always try our best to provide everything you would like for your perfect event, we are happy to create bespoke menus for our customers needs.

Any food that is left over we always offer to the customer, if you provide us with platters or containers we will fill these up for you at the end of service. Once handed over it would be the customers responsibility to make sure the food is stored at the correct temperature.

All of our food is provided from our local award winning butcher who we can provide details of upon request. All of the vegetables and salads are from local farm shops and prepared fresh. We also use a local patisserie who make some of our dessert products for us.

Unfortunately the evening food and canapés menu is just available when booked with a daytime bbq main menu. For large corporate bookings we can offer a canapés menu.