When you’re deciding on caterers, you need to know that you’re in safe hands with trusted, dedicated professionals who use fresh, high-quality ingredients in order to make delicious dishes. However, you may well also need to know that there is plenty of choice and variety available, so as to cater for everyone you invite to your party or event, and with Hog Roast Dalkey, we’ve got you covered each and every time.
Over many years, we’ve perfected our extensive menus to not only include the hog roasts that many know and love, but also plenty of other options too, to cover both dietary needs and differing personal tastes. We may be renowned for our hog roasts, either as mouthwatering pigs in buns or as part of a meal together with potatoes, seasonal veg and all the trimmings, but we also understand that our customers may want or need something else served.
With a Hog Roast Dalkey specialty menu, like our stunning Southern Slow Roast or our luscious Loaded Fries, we can wow your guests with something different, but we can also do that with spit-roasted or barbecued meat if you prefer. A multi-course menu may be perfect for your next special occasion, and we have plenty of handmade canapés, starters, sides and desserts to accompany your main if needed, including various vegan and vegetarian possibilities. Plus other diets can easily be catered too; you just need to let us know when you book our services and we’ll help you to decide.
Hog Roast Dalkey catered a large corporate event recently, where we needed to provide two mains, several sides and two desserts for the guests. The carnivores would enjoy our hog roast centrepiece made into piles of mouthwatering pigs in buns, while the vegetarians would be treated to our tasty grilled halloumi and vegetable wraps, accompanied by a Tzatziki sauce, and all the guests could eat the sides of corn cobettes, mac and cheese and coleslaw, as well as desserts of profiteroles and fresh fruit salad.
On the day, our chef and catering assistants cooked up a great feast for all of the guests, and after hours of doing so, it was finally time to serve.