When it comes to live performances, nothing quite beats an open-air concert; but all that jumping around and screaming in the hopes of being noticed by your favourite musician is hungry work – which is of course where Hog Roast Shipston-upon-Stour comes in. Just recently, our friendly catering team were called in to serve up our delicious southern slow roast menu at a local concert of up and coming musicians looking to strike a chord with the masses and hopefully take the next step of the journey in their chosen industry.
With upwards of 400 people set to attend the special occasion, it was paramount that there was plenty of grub on the go for everyone to dig into, and after talking to event manager Lisa, the Hog Roast Shipston-upon-Stour crew recommended tweaking the menu to incorporate two whole pigs and extra sides. Now that catering was left in the capable hands of our experienced team, Lisa was able to focus the remaining time on preparing the headlining acts and stall managers for the big day.
Weeks of planning flew in and before anyone knew it, it was time to set up for the concert. Arriving at the spacious field in the late morning, the Hog Roast Shipston-upon-Stour team banded together to pitch the catering gazebos before using our lightweight and portable cooking equipment to prepare not one, but two whole pigs, BBQ pork butt, Texan 24 hour beef brisket, fall off the bone Louisiana sticky pork ribs and cajun spiced whole roast chickens which were all marinated beforehand in our secret recipe rubs for that extra special flavour. Aside from the succulent meats, the team created platters of Memphis style crunchy coleslaw, buttery corn cobettes, colourful salads, cajun spiced potato wedges and a vegetarian option of grilled vegetable and haloumi skewers which paired nicely with the classic American whiskey condiments on offer.
Guests began arriving just in time to grab a quick bite to eat before attempting to find the best spot to view the stage, and as the live music carried on into the night the high-spirited concert-goers made use of the time in between acts to fill their plates with third and fourth helpings of the delicious food, and visit the face painting stalls.