Hog Roast Cocking were delighted to join our local rugby club in Cocking for their end of season awards this past week. After a long and hard-thought season, the local lads sat down to enjoy a formal evening to celebrate and debrief on the highs that this past year has brought to each of them. Joining them for the evening was our Hog Roast Cocking chef and a massive van full of fresh quality meats ready for roasting and grilling! It takes a lot to feed those rugby lads you know, so we made well sure that our stock was more than equipped for the task!
With their final game of the season coming in the weekend just passed, the manager and co organised their end of season awards night for the following Thursday night so that the whole team could rest and recuperate the right way with a hog roast dinner and champagne! Our chef’s team arrived to the booked-out function room early on and immediately got to work preparing our roasts. Since we knew it was going to be a sizeable occasion, we figured one hog roast and one beef roast would be required, along with our choices of smoked salmon or roasted breast of Gressingham duck starters. Each main plate would have a good portion of both the hog roast and the beef along with herb dressed new potatoes, seasonal mixed leaves, and a further accompaniment of salad and homemade slaw for the table.
While our chefs prepped our roasts, the Hog Roast Cocking serving team also got to work preparing the room for guest arrival so that every one of the team could be met with a welcoming glass of fizz or orange juice and a couple of light canape bites to get started.
Once everyone had arrived we began the dining service which was then followed up by an awards ceremony for the best performing players in the team, along with a few highlight reels of fun and memorable moments from across the season.
It was an excellent occasion that the Hog Roast Cocking team enjoyed being a part of. Having seen some of the reels, though, we’re happy to just be sticking to catering, however!