Hog Roast Raheny is often asked to cater birthday parties and sometimes that’s a fun celebration with a theme, which could be anything from roaring 20s to pirates or Game of Thrones to Star Wars. For a party that we catered for Kirk’s son’s 13th birthday recently, it was a Fortnite theme, with guests dressing as their favourite video game characters. Our team learned all about this multiplayer game from the teenage guests that day and that Fortnite characters include Banshee, Carlos, Emmy, Jonesy and Renegade. Who knew that catering could be such an education for our chefs and catering assistants!
When Kirk asked Hog Roast Raheny to cater, he wasn’t sure what his son and his guests would prefer to eat, so we told him all about our many options so that he could decide together with them before booking. We don’t just cook traditional centrepiece hog roasts, though they are our speciality dish, whether you enjoy one made into piles of our famous hog roast rolls (which we call pigs in buns) or as part of a plated meal together with vegetables, potatoes and all the trimmings. We offer so much more, including special standalone menus like our winter warmer, loaded fries and Southern Slow Roast, as well as barbecued, marinated and spit-roasted meats.
In addition to our many meaty options to satisfy your carnivore guests, we also provide additional dishes if needed, like starters, desserts, sides and handmade canapés, as well as alternatives for special diets. Once Kirk decided that our pigs in buns would be just the ticket for most of the guests at this party, he also asked us about vegetarian mains, which we often serve. From stuffed mushrooms and peppers to mac and cheese or vegetable kebabs to quiche, we have something for every veggie, and Kirk decided on our tasty skewers.
On the day of the party, Hog Roast Raheny cooked up a storm at the venue, the family home, and while the house and garden were being decorated, our hog sizzled away for hours on end. Later in the day, we grilled the halloumi and veg for the skewers, dished up our apple sauce and stuffing and sliced the bread rolls and then finally, by 3pm, it was time to serve.