What’s it all about?

We’re all about making the hog roast the centrepiece of your event, using the theatre and creativity of the chef to bring you a dining experience that can be as involved with the food as you like [we’ve even got butchers who could show you a thing or two!]

We’re all farmers here too and we’re not only busy farming these oinks every day, we develop the recipes and then make everything ourselves from scratch at your site to make your food taste great. The hog will be slow cooked at your event under our MOD mess tent, the meat carved off and either served traditionally in a bap with apple sauce* made with Aspalls Cyder, or made into a tasty dish of your choice. Below are some recipes we’ve rustled up and think taste amazing with our pork but let us know if you’re taste buds are wanting something different, trying new dishes is what we’re good at!

Hog roast with a twist dishes;

.Noodles, garlic + ginger dressing, peppers, coriander, chilli*
.Roast pork, lemon crushed new potatoes, chicory, stilton, walnut + mustard dressed salad, stilton sauce*
.Fajitas, tomato salsa, peppers, soured cream
.Pork, fennel + cider pie
.Rich tomato, chorizo, pork + red wine ragu, gnocci, lemon dressed rocket, parmesan

We can also do a standard hog roast with baps and apple sauce* or a combination of the two.

The important bit:

Hog roast with baps + apple sauce* – £6.75 per person
Half hog with baps, half hog with a hearty meal – £8.65 per person
The whole hog to be turned into a glorious dinner – £10.50 per person

The above prices are for a minimum of 100 guests + includes a chef cooking the hog on site, serving from a buffet style set up [two chefs if required], use of our MOD mess tent, clean down of service area + roaster.
Booking must be confirmed within 14 days of quote with a 10% deposit.

We’re proud that we offer Stokes Sauces with our food, * denotes where these are used
We’ve also teamed up with Pump Street Bakery to give you the best bread around

How can I find out more?

Contact Mark on 07973 715191 or mark@dingleydell.com for more information or to make a booking.