If you’ve never been married or engaged, then you might not realise just how much work goes into planning a wedding ceremony. Despite what television shows and movies might lead you to believe, it’s not all as enjoyable as saying yes to the bride’s dream dress or discovering the perfect venue to exchange your vows at. No, unfortunately, the reality isn’t quite as simple (or as stress-free!) as all that, and one of the most important decisions couples are faced with when making preparations for one of the biggest days of their lives is choosing the right caterers. Knowing that this decision is not one to be taken lightly, Hog Roast Hardingstone is always on hand to ease the pressures couples experience in the lead up to their nuptials – which is why we have created a variety of tailor made packages to suit all wedding styles and budgets.
It’s always a pleasure for the Hog Roast Hardingstone team when we are chosen to deliver our winning combination of delicious food and lively customer service, and recently we were hired by lovebirds Matty and Tors to do just that. With a little help from catering manager Ben, the pair decided that an alfresco feast with anti-pasti platters and bite-sized desserts would complement their rustic themed, woodland wedding perfectly.
With almost 200 guests in attendance for their big day that took place last month at The Stableyard Wood Farm in Bedfordshire, there was no room for error. While the happy couple were busy getting hitched, it was all hands on deck for the Hog Roast Hardingstone catering crew who worked to beat the clock by preparing a help-yourself style buffet. A selection of succulent pulled pork, vegetarian skewers, warm new potatoes in a delicious herb butter and well-seasoned stuffing were served alongside our famous tomato and mozzarella, creamy potato and refreshing rocket salads.
As the guests filled their plates and took their seats, the catering team served drinks for the toast before circling back to man the food tables. The joyous afternoon was rounded off with our triple-threat desserts menu which included bite-sized sharer portions of chocolate fudge cake, pecan tart and lemon cheesecake and when the late evening rolled around, all leftovers were transformed into colourful platters of DIY sandwiches and nibbles.