Who doesn’t love a good laugh? And even better – a good laugh with a belly full of incredible food! Here at Hog Roast Osmotherley, we take our banter as seriously as our cooking, so when Chris reached out to us about catering for a comedy club night, we were all in.
Now, this wasn’t our first rodeo. We’ve catered plenty of comedy nights before, including for Chris, so he knew he was in safe hands. On this occasion, he requested our signature hog roast, with a top-tier alternative for vegetarian and vegan guests.
Rising to the occasion was Hog Roast Osmotherley’s catering manager, Richard. This man treats his hog roasts like fine art, and this event was no exception. He and the team spent the entire afternoon carefully preparing a full-size, free-range hog sourced from a local farm for Chris’ 120 guests.
The meat was slow-cooked over a gentle flame for hours, the skin crisping up to the perfect golden crunch, while the meat inside stayed unbelievably juicy. The moment he carved into it, the crisp crackle was pure ASMR heaven. And to make it even better was our famous homemade sage and onion stuffing and a tangy, tart apple sauce – because what’s pork without those classic flavours?
Of course, we didn’t forget about our vegetarian and vegan guests. They were treated to BBQ-pulled jackfruit rolls with creamy plant-based coleslaw. And because we don’t do things by halves, we also laid out a spread of fresh salads, crispy sweet potato fries, and traditional chips with a selection of seasonings and sauces. The bread rolls and wraps were ready and waiting for guests to pile high with their food of choice, creating their own delicious masterpieces.
As the evening rolled in, Hog Roast Osmotherley worked like a well-oiled machine, making sure everyone was served and settled before the first comic took to the stage. Laughter filled the room, and let’s just say, our food wasn’t the only thing that was absolutely sizzling that night! Guests demolished every last bite, which, if you ask us, is the best compliment a caterer can get.
With our job done, we quietly packed away, leaving no trace except for full stomachs and happy faces. Chris, once again, was beyond impressed, and we left knowing we’d nailed it.