Hog Roast Aberfeldy always has fun when a menu for 200 odd people comes in, especially when it’s for the Southern Slow menu. The best thing about Hog Roast Aberfeldy’s American-inspired menu is the choices it gives you. You can tailor it to exactly what you would like or what you think is best for your guests or in this case, staff members. Daniel had the task of feeding the companies staff in the lunch hour with something spectacular, so of course he opted for Hog Roast Aberfeldy’s Southern menu!
The lucky employees indulged in three juicy and flavour-filled meats that had been cooked on low for 24 hours ensuring a melt-in-the-mouth consistency and completely flavoursome. Daniel had chosen the Texan-styled beef, moist beef marinated in a Smokey BBQ rub and finished in a Bourbon-infused BBQ sauce – hello flavour town! The Cajun chicken, which had a subtle yet tasty kick to it and the Louisiana sticky pork ribs, so tender the meat just falls off the bone. For those who were vegetarian or vegan, Hog Roast Aberfeldy had made BBQ jackfruit with colourful peppers, sweetcorn and onions. A sweet and delicious alternative. The Southern menu is served with three sides. Daniel decided on the homemade coleslaw, crunchy and with a hint of lemon zest, heart-warming and creamy Mac and cheese and delightful corn cobettes in a blanket of herbed butter. A mega feast. The sides were all vegetarian friendly and knowing that they were catering for a handful of vegans, Hog Roast Aberfeldy had made the coleslaw with vegan-friendly mayonnaise and the butter covering the corn cobettes was also vegan.
Daniel needed everyone to be fed within an hour therefore, Hog Roast Aberfeldy did two serving stations so that people could queue up in the middle and then move off to the separate stations. Each station had servings of the glorious, tasty food, eco-friendly plates and cutlery, and condiments.
As the midday serve arrived, Hog Roast Aberfeldy’s team worked quickly and efficiently ensuring that everyone was happy and fed. Daniel was very impressed with the timekeeping and time management of the lunch hour and was pleased with how well the food had gone down with everyone.