While you may think that we only cook hog roasts – after all, it’s part of our name – Hog Roast Droitwich can actually provide so much more for you and your guests, regardless of the special occasion that you might be planning. Whether you’re thinking of a three-course meal with side dishes and dietary options for your wedding day, a simple yet sumptuous meal of our pigs in buns for a milestone birthday or something altogether different like a barbecue preceded by a serving of our handmade canapés, we can do it all.
One of our highly popular menus is our Hog Roast Droitwich Private Party Menu Option 2, otherwise known as our Southern Slow Roast Menu, which gives you and your guests so much choice and variety that you’ll find there is something for everyone’s taste. Firstly, you get to choose three types of marinated meat, from the possible five of Texan beef brisket, Cajun whole roasted chickens, Louisiana sticky pork ribs, Creole lamb and barbecued pork. Each of these is marinated beforehand and then on the day, roasted low and slow, so at a low temperature for a long time, until the meat just falls off the bone.
Next, you get to choose four sides from a possible seven; the hot options are Southern-style whole jacket potatoes with their skin on, mac and cheese, spicy sweet potato wedges and corn cobettes, while the cold options are our homemade coleslaw, a Greek salad and a seasonal green leaf salad. Plus if you need a vegetarian option provided, this menu offers a yummy homemade dish of grilled vegetable and halloumi wraps that are presented with a Tzatziki sauce.
Hog Roast Droitwich served this diverse menu to Nigel and his family and friends on Monday evening, to celebrate his 65th birthday, where he had chosen beef, ribs and lamb to be served alongside wedges, jackets, coleslaw and mac and cheese. Our team cooked up a storm at the cricket club venue, watching over the tender meats as they sizzled away slowly before freshly preparing the sides, sauces, bread rolls and wraps, and by 7pm, a great feast awaited Nigel and his guests.