Hog Roast Drayton Parslow has made some changes to their incredibly tasty and traditional Christmas meal. The first change is moving from a mixture of vegetables to roasted vegetables which catering managers Craig and Catrina believe is more heart-warming for this time of year. The second change is adding leeks to his already scrumptious cauliflower cheese and the third is adding on chocolate yule log as an alternative dessert to the usual classic mince pies. Hog Roast Drayton Parslow’s Christmas menu is always a hit with guests and these changes will have people raving about it again this year!
Hog Roast Drayton Parslow has a handful of teams, so that they experienced the Christmas menu with the delicious alterations in full, Craig and Catrina had a training day. The teams invited friends and family to enjoy the meal.
Hog Roast Drayton Parslow Christmas menu entails the choice of moist and tender Turkey Crowns or yummy whole roasted pig. The meat is served with vegetables, including delicious cauliflower cheese, roasted new potatoes, classic pig in blankets and stuffing. The menu includes bread rolls, gravy and a selection of sauces. Do not forget dessert which is the choice of a bakery mince pie, or the super indulgent chocolate yule log and you can even add on hot chocolates as an extra!
Craig and Catrina showed their teams how to prepare the entire menu with an extra focus on the new changes. The roasted vegetables are nice and colourful and rather hearty. Parsnips, swede, leeks, red onions, carrots and not forgetting the once-a-year appearance of Brussel sprouts make up Hog Roast Drayton Parslow’s roasted vegetables. Craig and Catrina gave the roasted veg a squiggle of honey for sweetness as well.
The cauliflower cheese was created with a creamy and cheesy white sauce mixed with fresh from the market, cauliflower florets and chopped leeks. This was then topped with extra Cheddar cheese and then baked. Super cheesy and super tasteful!
The divine chocolate yule log was a hit with the friends and the family, especially as it was served with a rich brandy cream.
It benefited the teams so that they were confident and happy with the menus they would be soon serving.