Over the last couple of couple of months, we've all noticed that the weather is becoming increasingly dreary and eating alfresco seems like a distant memory. This has forced the team at Spitting Pig South West to encourage all those looking to book Christmas and New Year party's to consider the traditional hog roast cooked indoors. All of our machines can be used both indoors and outdoors and if you are looking for a banquet fit for a king, why not have our team set up a hog roast machine inside a rustic tythe barn with banqueting tables and Christmas decorations or provide guests with spit roasted turkeys served in the warmth of your chosen venue?

Regardless of your chosen meat, we have a machine that is able to cook it to perfection and all of our Chefs are just as happy to cook and carve indoors as they are outdoors. This brings me to my next point, I would like to congratulate the team on a successful bonfire party. Over 500 people attended one of our venues in Highnam to enjoy the firework display as well as the hog roast. This particular hog roast was cooked and served outside and the cold weather definitely didn't put our guests off.

Our Christmas parties took off pretty much immediately after bonfire night with many a client requesting the seasonal spit roasted turkey. These are particularly good when served with extra gravy and our homemade stuffing. It is now coming to a point where things are getting a little more quiet with just a few Christmas Parties left before we get busy with all the local New Years Celebrations. After this, we will look forward to numerous inquiries from couples recently engaged over the Christmas break. Throughout January we are usually inundated with requests for sample wedding menus which are becoming increasing popular especially for those wanting a more rustic wedding with a succulent hog roast as their centre piece.

Before then, all of our executive chefs are due to get together to go over old and new menus in order to create new ideas for those looking to use us in the new year. It is a great time to reflect on all the events of last year and to develop menus which are even better and more adventurous than before. We look forward to hearing from old and new customers and are eager to provide all with the very best food and service possible.