"We just want to say a huge Thank You for all your hard work last week at our wedding. We had the best day of our lives and the catering was a huge part of that."
Caroline and Jim's wedding, Great Sir Wilbrahams Barn, Cambridge, Oct 16th 2010
"Just a quick thank you from all of us Bakers for your hard work on Saturday. Everyone thoroughly enjoyed the hog roast. Once again, thank you very much!"
Georgina's fireworks party in Hornchurch, Nov 6th 2010
"We’d like to say a big ‘Thank you’ for the hog roast you provided last Saturday for our wedding reception. The hog was delicious and many people, including ourselves, have said that the crackling was out of this world!
Matt and Gill's wedding, Ramsden Bellhouse, Sept 18th 2010
Essex Hog Roast Vegetables
Potato options:
Hot new potatoes with butter and parsley we can always do, but options below need an onsite or hired oven.
Jacket potatoes served with butter, sour cream and chives.
Classic roast potatoes.
New potatoes roasted with olive oil, Maldon sea salt and rosemary.
Potatoes dauphinoise (fine sliced and baked with cream and butter).
Potatoes boulangere (fine sliced with onions and baked in stock).
Vegetables:
Roast Winter vegetables: carrots, parsnips, red onion, butternut squash.
Roast Mediterranean vegetables: peppers, red onion, courgettes, fennel.
Homemade spiced red cabbage.
Homemade ratatouille.
Summer vegetables: baby carrots and onions, broad beans, garden peas - served warm with lemon and chive vinaigrette.
Green beans, peas, broad beans, broccoli, glazed carrots etc.
Note: there may be some seasonal variations.
Note: there may be some seasonal variations.