Hog Roast Menus

Watch the whole hog being cooked by our professional chefs in front
of your eyes in our specially designed mobile spit roast oven...

 

Menu #1

Overnight marinated Ayrshire pig in apple and cider, studded with star anise and slowly cooked ... To give authentic crackling, succulent flavours, and magnificent aromas.
~
Served with Sage and onion stuffing
And your choice of
Homemade Apple Sauce - Smokey BBQ Sauce - Garlic Mayonnaise
 ~
Carved by our chefs and
served in large floured bap.
~
£6.95 per person 

1 whole pig generously feeds 100 guests and we can provide smaller pigs for smaller events from 30 guests onwards

Menu #2

Overnight marinated Ayrshire pig in apple and cider, studded with star anise and slowly cooked ... To give authentic crackling, succulent flavours, and magnificent aromas.
~
Served with Sage and onion stuffing
And your choice of
Homemade Apple Sauce - Smokey BBQ Sauce - Garlic Mayonnaise
 ~
Carved by our chefs and
served in large floured bap.
~
Salad selection 
Asian coleslaw      
Fruity cous cous salad      
Dressed Rocket 
Parmesan 

Spiced chick pea salad coriander and lime  

Minted new potatoes
~
£8.95 per person 

1 whole pig generously feeds 100 guests
and we can provide smaller pigs for smaller events from 30 guests onwards   

Menu #3

Overnight marinated Ayrshire pig in apple and cider, studded with star anise and slowly cooked ... To give authentic crackling, succulent flavours, and magnificent aromas.
~
Served with Sage and onion stuffing
And your choice of
Homemade Apple Sauce - Smokey BBQ Sauce - Garlic Mayonnaise
 ~
Carved by our chefs and 
served in large floured bap.
~
Salad selection 
Asian coleslaw      
Fruity cous cous salad      
Dressed Rocket 
Parmesan 

Spiced chick pea salad coriander and lime  

Minted new potatoes
~
Choice of dessert 
Profiteroles chocolate sauce
Scottish trifle raspberry jelly         
Banoffee Cheesecake  
~
£10.50 per person 

1 whole pig generously feeds 100 guests 
and we can provide smaller pigs for smaller events from 30 guests  onwards

   

 

All disposable plates and crockery provided. All waste removed from site

Menus Co-Written by Martin Ward & Willie Pike