Thursday morning we headed down to the Chesham area, to cook for a joint birthday party for twin sisters, with a total of 250 guests. We were asked to serve at 2pm meaning an early morning start to allow for the lengthy travel time. Upon arrival we setup our roasting machines and started to cook our pork shoulder, brisket of beef and lamb as per the host’s request. Our beef and lamb were marinaded overnight before travel, the marinading not only enhances the luscious taste of the meat when cooked but provides an enchanting aroma as it slowly cooks in the machines.
We’d setup in a gazebo in the hosts expansive back garden surrounded by vibrantly coloured flowers. As we laid out the plates and cutlery guests started to come over and gather around our gazebo and couldn’t take their eyes off the food being cooked. At this point we cooked our potato wedges, our vegetarian option of lasagne and set out the quiches, salads and sauces in the buffet. It was still over an hour before serving time but the crowd continued to grow and grow. Guests were already complimenting how our food was looking and made it clear that they couldn’t wait for serving time. At this point the aroma of our trio of meats was truly filling the air and bringing more and more people outside. Even though it had been cloudy and chilly for most of the day, not long before serving the clouds gradually parted and the sun started to shine through and the area was left in glowing radiant light.
Once we reached the serving time every guest was lining up eager to douse their appetite with our pulled pork, tender beef and mouth watering lamb, potato wedges, fresh salads, coleslaw and fresh bread rolls. We wanted to serve as quickly as possible so kept the first gazebo for carving and laid out the buffet in a second gazebo for more space and faster service. We’d cooked enough for second and third helpings and all that was left behind was sated appetites and constant praise. We’d had another success!
After a long day we packed up and set on the long drive home ready to start preparing for our next event. A successful Hog Roast in Chesham.