A lot of hard work goes on behind the scenes in the lead-up to opening your own business. Late nights, early morning starts and juggling a million and one responsibilities, to name but a few. But all of the stress is worth it when you finally get the go-ahead to lift the shutters and start trading to the public! And with that, it was a great privilege for our Hog Roast Worksop team to be there to help Jane mark the opening of her first-ever premises here in Doncaster!
The professional hair stylist had spent years dreaming of the day when she would be able to open up her own salon instead of renting out chairs and working mobily. So when that day finally arrived last week, she was determined to commemorate her achievements properly.
Before unveiling the newly-decorated space to locals and her loyal clients, Jane had come to Hog Roast Worksop to discuss catering for the event. Our catering manager, Steven, promised to deliver exceptional-quality food, and after asking the client about the style and theme she was going for, he was able to help her choose our best-suited menu for the occasion.
This menu was our Gourmet BBQ menu, which was presented to guests on wooden bamboo plates with matching cutlery, making it easy for everyone to move around and socialise while eating. The food itself consisted of gourmet sausages, tasty chicken kebabs, BBQ marinated sticky spareribs, grilled vegetable and halloumi skewers and our famous handmade 100% British beef burger patties, served on gluten-free rolls with melting cheese, red onions and fresh tomatoes.
The guests also had a choice of side options to pick from, which included our rich and creamy coleslaw, mixed sweet potato and traditional fries and Greek salad, each of which added to the depth of flavour.
Everyone was delighted with Hog Roast Worksop’s beautiful spread, especially Jane, who was amazed by the value for money she received. She was also really pleased with our team’s attention to detail when it came to serving the cake she had commissioned specially for the event – Steven had sliced the buttercream-topped sponge expertly and served it to guests with fresh cream, mixed berries and a summer fruit coulis.