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It’s not just about a great Hog Roast...
but it started that way.

I am passionate about food. Any food business I was going to be involved with needed to have quality produce and sustainability at its heart.

We started doing Hog Roasts and BBQ's searching for artisan producers and always using fresh produce and quality bread. Many of our customers became friends and asked us to return for future events.

Our sustainability promise

We are also passionate about recycling and compostability, so at the beginning of 2019 we sourced Vegware® products made from palm leaves for all of our plates and bowls, which look and feel superb. Our vegetable starch-based cutlery is also fully compostable.

We do not use single use plastic, it’s either reusable or vegetable starch based.

Going beyond

We expanded and included full wedding catering, not just evening food. We expanded again to include hire of crockery, cutlery, glassware and table linen. In addition, we also bolted on a bar service serving a range of drinks for up to 250 people. Paella and pizza became popular last season (2019) and we now offer our own hand made pies and pasties with or without mash. Perfect evening food whatever the weather!

Now, as we look back to the non existent 2020 season and forward to 2021 and 2022 the world seems such a different place.

We have taken the opportunity to move our premises to a business unit and installed a full wash down area and storage facility and take on a full prep kitchen with a lease agreed from January 2021.

new menu and styles of food have been trialled and will appear new for 2021, 

2021 is nearly full on Summer Saturdays with weddings and we are filling up for 2022 and 2023.

Table service, Sharing Platters, Grazing Tables , new Desserts and our big new Slow Smoker/Cooker will provide really exciting food.

Lets hope Covid19 will be a dreadful memory by then!.

Our terms and conditions have changed to include refunds in full if Government restrictions stop your event taking place

Best Wishes and stay safe!


High on the Hog