Hog Roast Benenden were excited when they were approached by a local Art Appreciation Society about the catering for a semi formal event they were hosting. The event was a talk from a leading Professor of Fine Art, followed by a semi formal dining experience.
The clients wanted a buffet to be on offer for their 23 guests, but at the same time they wanted to create an atmosphere of formality. Therefore, the team decided to create a bespoke package for the event. While the majority of the food would be served as a buffet, using formal china crockery, there would also be a formal serving element. It was decided that once the lecture/talk had been delivered a small handful of experienced wait staff from Hog Roast Benenden would mingle with the guests, offering a tasty selection of canapés. These tasty treats included: mini vegetarian quiches, feta skewers and wild mushroom bouchees.
The rest of the buffet would be laid out to serve on the serving tables. The main course of the buffet offered the guests a choice between Classic Hog Roast with all the trimmings and a vegetarian option, as well as piping hot seasonal vegetables, warm new potatoes in herb butter and soft bread rolls. There were also desserts on offer, guests could choose between a serving of succulent summer pudding or a generous helping of fresh fruit salad, which could be served with cream.
All of those tasty dishes were made fresh on site in the hours leading up to the event. The Chef, assistant and equipment were set up at the back of the room, so that when the 7pm serving time rolled around everything was ready to be enjoyed by the guests.
After the guests had enjoyed the delicious offerings prepared by the small team from Hog Roast Benenden, the team quietly tidied away. They took with them all the rubbish made throughout the course of the event and the crockery and cutlery they had supplied. The clients were left very pleased by the teams hard work and promised them more work in the future.