Succulent Pig cater Johnson Matthey summer fun day

Succulent Pig Cater Johnson Matthey Summer Fun Day

Hitting Milestones 200 years in business & 60 years at Royston

Succulent Pig Cater Johnson Matthey Sumer Fun Day.  Johnson Matthey invited us to take part in their Summer Fun Day.  Johnson Matthey wanted to take this opportunity to say thank you to their staff.

Summer Fun saw a variety of fun things to do on inflatables from sumo suits for wrestling to bungee jumping.  A large marquee showcased some of the science activities as well as artefacts and memories of their past.   There were side stalls, live music and a bar serving mocktails as well as the services of mixologists.

 

Getting Ready to feed the Celebrations

Roasting

Succulent Pig cater Johnson Matthey summer fun day

Our team from Succulent Pig arrived on site at 6.30 am to set up our equipment in addition the gazebo.  We unloaded the Hog Master, the tables and servery and we were ready to start cooking.  Our marinated pigs were ready to go into the Hog Master for roasting, nevertheless this takes many hours of basting.  Roasting slowly together with consistent basting produces an amazing flavour and retains moisture.  The melt in the mouth taste with smoky barbecue flavour is our signature dish.

Equally important are the additional side dishes made on site with fresh ingredients. Our chef and his team commenced the preparation of the accompanying dishes of minted new potatoes in melted butter, potato wedges.  We prepped the seasonal green salad, in addition our delicious pasta salad with garlic and herb dressing along with our rainbow coleslaw.  Alongside this were thick wedges of sun ripened tomatoes with mozzarella drizzled with pesto and torn basil leaves to release their flavour.

We were ready now to prepare our Vegetarian home-made Mediterranean Quiche as well as our succulent Red Peppers stuffed with roasted root vegetables, rice and our own combination of spices.

Barbecuing

Our chafing dishes were ready the barbecue was fired up and ready to start cooking our additional dishes.  We had two flavoured Butcher of Brogdale, sausages pork and sage and welsh dragon as well as the beef burgers.  Our Cajun chicken and BBQ chicken was ready to serve with peppers and onions.  The roasted halloumi in spice with peppers and onions were ready.  The apple sauce and sage and onion stuffing were heating nicely and we were ready to serve.

We use soft floured hot dog rolls as well as bread rolls were piled up ready to go and the crowds were waiting and we were ready.  We use good quality disposable cutlery and plates as part of our service.

The Summer Fun Day reaches its conclusion

All fabulous days out have to reach their end and so it was, all the food was consumed and our team were exhausted.

The team consensus was a wonderful day with lots of really positive feedback.  The large quantity of food we had brought with us was completely consumed with people coming back for seconds and thirds.  We love it, we have thoroughly enjoyed the day and wish Johnson and Matthey another hundred years of trading,  Congratulations to all the staff and thanks for all the great feed back.

Succulent Pig catering Royal St Georges Golf Club hosts 122nd Amateur Golf

Succulent Pig catering Royal St Georges Golf Club hosts 122nd Amateur Golf

Royal St Georges Golf Club hosts the 122nd Amateur Golf Championship 2017.

Succulent Pig were honoured to be invited to cater for 350 guests at Royal St Georges Golf Club in Sandwich.  Royal St Georges Golf Club hosts 122nd Amateur Golf end of Practice Day presentation and Hog roast for this years National Competitors.

Royal St Georges Golf Club welcomed 350 players from around the world to the 122nd Amateur Golf Championship.  Match plays took place over three days culminating in an edge of the seat final round.  Congratulations to Harry Ellis who with 5 holes to go and three holes down managed to play some outstanding golf and won on the final hole.

This year Succulent Pig A.Round Hog Roasts and Catering Services were invited to cater for the National Amateur Golf Championships Hogroast. Not only feeding 350 international golfers but also stewards green keepers organisers and the golf clubs staff.

Not only did we roast three pigs we also had the barbecue going as well.  We served pulled pork from the fresh pigs and also flavoured some of it with a jerk seasoning.  Alongside this we barbecued two flavours of the Butcher of Brogdale sausages, including pork and sage and slightly spicy.

Invited to feed them all including all the support staff were Succulent Pig, Around Hog Roast & Catering Services.

The team arrived, and set up our canopy in the early hours and prepared the Hog Master roaster.  Notably our delectable three pigs infused in our special pulled pork sauce and jerk seasoning were ready for roasting.  The whole pigs need to cook slowly to give that smoky flavour and mouth-watering fall off the bone pork.

As well as the pork cooking we set up the barbecue and got ready to serve our traditional pork and sage also our spicy sausages.  Accompanying this was a beautiful light vegetarian quiche including our vegan stuffed peppers.  Side dishes were new potatoes, green salads, pasta salad along with tomato and mozzarella and creamy coleslaw.

 

Royal St Georges Golf Club hosts 122nd Amateur Golf

We welcomed the golfers, stewards, green keepers and also staff and organisers to the buffet served by our team.  The food was ready, another great success for us, with golfers coming back for seconds and third helpings.  By the time we had finished the only things we had to pack up was our equipment.  In addition the food had all been consumed and we received great feed back.

We received great reviews for the food from the clubs’ staff and secretary
Once again our award winning meats supplied from the Butcher of Brodale did us proud.

Dame Kelly Holmes opens second 1809 Cafe Gravesend

Dame Kelly Holmes Opens Second 1809 Cafe Gravesend

Succulent Pig Runs Cafe

 

Dame Kelly Holmes is aiming to share her knowledge and success from her athletic career with the people of kent.  Sharing her love of fitness and health with the establishment of her new cafes.

Recently we had the great honour of running a café on behalf of the new 1809 Café at the Cyclopark Gravesend.  The 1809 Café is the second to be opened by Dame Kelly Holmes the magnificent gold medal winner at the Athens Olympics.  Dame Kelly achieved gold in both the 800 m and 1500 m middle distance events in 2004.  Her medal winning competition number was 1809 a significant number that has now become the name of her cafes.

LifeStyle Cafe

This exciting new lifestyle Café was due to open in June but from Bank Holiday Monday we stepped up to help out.  Setting up with our own well-known Succulent Pig Hog Roast we cooked and barbecued for all the people who flocked to the park.

The Cyclopark is an exciting place attracting cycle riders, BMX enthusiasts, skate boarders as well as walkers and runners.  With the numbers attending and using the facilities increasing we were delighted to set up our stand.  Our Hog Roaster and barbecue were working flat out to keep up with our hungry customers.  Particular favourites were the hog roast marinade with our own special sauce along with barbecue sausages, proved a winner.

Succulent Pig working hard

That proved to be our work-out for the day, making sure that during the heat from our cooking our team stayed focus and hydrated was the challenge.

Workouts, staying fit and fun

We were lucky enough to see the commencement of the Nice Work Summer Series.  Runners gathered for a 5 k and 10 k race.  The previous Saturday 27th the Cyclopark hosted their first Marathon on the track with over 400 runners taking part.

The parks new management team are working hard to promote all the facilities available.  There is something for everyone who wants to improve their levels of fitness.  The park offers classes in spinning, fight club, pilates, as well as cycling and running. Also included are facilities for children such as the Toddlers Centre on a Friday.  This is a beautiful venue so even if you just want to walk that’s included to.

Having your cake and eating it

If you don’t want to join in with the activities you can come along and enjoy the environment.  Come and join the café for a morning or afternoon treat and enjoy quality teas, coffees and accompany this with one of the gorgeous cakes available.  Sit in the café and enjoy the opportunity to watch the sporting activities going on around.  Maybe this will be enough to inspire you to join in?

 

 

 

 

Royal Dock Yard Chatham hosts Thanksgiving celebrations

Royal Dock Yard Chatham hosts Thanksgiving Celebrations

Royal Dock Yard Chatham hosts Thanksgiving celebrations saw the staff of Xchanging come together to celebrate thanksgiving.

Thanksgiving celebration held on the 24th November for Xchanging based in Chatham Maritime area of the old Royal Navy Dockyard in Chatham. We catered for them last year and were very pleased that they asked us to cater for them again as they were celebrating the Americans Thanksgiving.

The wind was very strong with a bitter edge to it and getting all our food ready for this function of 300 people for a service starting from 12.00hours was proving to be very difficult. The catering team consisted of Marriane, Aurelija and myself, Anthony.

 

We were pleased to say that we eventually had all the food cooked and presented in our new electrical hot plates and the staff bravely queued for their dinner which was served on time.

Roasted Hog Roast with two flavours of Sausage, our lovely crackling, and apple sauce, rolls, with roasted new potatoes in rosemary and garlic and loose leaf salad, pasta salad, tomato and mozzarella and creamy handmade coleslaw.

The vegetarian option was stuffed peppers with roasted root vegetables spice and rice and Spanish quiche

Everyone was served by about 2.30 and we were thanked by the staff before leaving