Taste the Cracklin is the perfect choice, whether you’re thinking of bespoke menus or a serving of our simple yet tasty pigs in buns or anything else in-between. We’ve perfected our menus over many years and they not only include a whole host of spit-roasted meats but they also include options for varying personal tastes as well as for customers and their guests who have dietary requirements. If you’re inviting vegetarian, vegan or gluten-free guests, or those on a different kind of diet, just ask us for our recommendations.
When Francis asked Taste the Cracklin to help him create a menu for his specific needs, he told us he wanted us to serve several of our handmade canapés with refreshments, followed by the main course served buffet-style and ending with a selection of desserts. We are often asked to serve more than a hog or spit roast, often with additional sides, a starter or dessert, and for this formal affair, Francis wanted us to serve a hog roast meal for the main event.
While many of our customers choose to opt for our famous pigs in buns made out of one of our centrepiece hog roasts, Francis wanted to impress his guests no end with freshly-cooked slices of meat served together with crispy crackling, our homemade apple sauce and sage and onion stuffing, seasonal vegetables and new potatoes with herb butter, all smothered in our tasty homemade onion gravy.
Firstly, however, once the guests arrived at his party, we would serve canapés of wild mushroom bouchees, chicken satay, pate en croute, halloumi kebabs, roast beef in Yorkshire pudding and tiger prawns, along with various choices of drinks such as wine, beer, juice and still and sparkling water. After devouring our hog roast meal, we would then serve summer pudding and profiteroles.
On the day of Francis’ summer party in the grounds of a boutique hotel, Taste the Cracklin cooked up a delicious storm across several hours in the morning and afternoon. It took ages to roast the hog to perfection but it was worth it – it always is! Francis and his guests loved the variety and choice that we provided and by the end of service, no one was hungry anymore.