OUR SPIT ROASTS
Hog, Lamb, Venison, Chicken or Beef
Our reputation was built on Hog Roasts.
Buying produce that has full traceability back to the farm allows us to supply a quality product. Every time!
This age-old method of cooking brings together the primal elements of fire, smoke, and carefully chosen ingredients to create a truly remarkable taste.
SIDE DISH OPTION ONE
Included in the quoted price or at an additional cost of £2 per person
All Mayonnaise is Dairy Free
Rainbow Slaw, Made by us to our own recipe
Potato Salad and chives
Mixed or Green Salad, separate dressing
Cous Cous with Mediterranean Vegetables served cold
SIDE DISH OPTION TWO
Additional Cost of £2.50p per person
Beef Tomato Carpacci ,spring onion and ginger salsa
Roasted Beetroot with Yoghurt and Preserved lemon
Puy Lentils with Aubergine, tomatoes and Yoghurt
Cous Cous, cherry tomato and herb salad, Ras el Hanout
Carrot Salad with Yoghurt and Cinnamon
SIDE DISH OPTION THREE
Additional cost of £3.00 per person
Greek Salad with Feta Cheese, Black olives, fresh Oregano and lemon dressing
Hot New Potatoes with Peas and Coriander
French Beans with Pancetta
Jacket Potatoes with Butter or Sour Cream and Chives
Skin on Sweet Potato Fries
Mushrooms and Chestnuts with Za'atar
All Spit Roasts come complete with a large Hobbs House bap, with stuffing and sauces as standard. All served in a napkin or on palm leaf plates and with compostable cutlery
Traditional crockery and cutlery are available from our celebration hire page.
These prices are for side dishes, not full-sized portions
We often include a small BBQ with burgers and sausages for children (and grown-ups!) as experience has shown us that this is appreciated by guests with young children.
Our Spit Roasts
We offer five different types of meat for our spit roasts. Below we have highlighted the unique characteristics and delectable flavours that each type brings to the art of open-fire cooking.
A hog roast is a culinary tradition that involves slow-roasting a whole hog over an open flame. It is a celebration of communal feasting and the art of cooking outdoors. To prepare a hog roast, a whole pig is carefully prepared, marinated, and seasoned with a blend of spices and herbs to enhance its flavour. The pig is then skewered onto a spit and rotated slowly over the heat of an open fire, allowing the meat to cook slowly and evenly. As the hog roasts, the fat renders, creating a crispy and flavourful skin, while the meat becomes incredibly tender, juicy, and infused with smoky undertones.
A chicken spit roast is a culinary delight that showcases the succulent and flavourful qualities of roasted chicken. In this classic cooking technique, a whole chicken is secured onto a rotating spit, allowing it to slowly cook over an open flame or hot coals. The rotation ensures that the heat is evenly distributed, resulting in juicy meat and crisp, golden skin. As the chicken roasts, the aromas of herbs, spices, and marinades permeate the air, creating an enticing fragrance that ignites the appetite. The combination of the smoky flavours from the fire and the natural juices of the chicken infuses the meat with a delectable taste that is both savoury and satisfying.
A lamb spit roast is a culinary masterpiece highlighting the rich flavours of roasted lamb, prepared using the traditional spit roasting method. In this time-honoured technique, a whole lamb is carefully skewered onto a rotating spit, securing it above an open flame or charcoal fire. As the lamb slowly rotates, the heat from the fire gently cooks the meat, creating an even and tender texture throughout. The exterior of the lamb develops a delectable crust, with crispy and savoury notes, while the interior remains juicy and succulent. The process of spit roasting allows the lamb to baste in its own natural juices, enhancing its flavours and infusing it with smoky aromas.
A venison spit roast is a culinary delight that showcases the unique and savoury flavours of roasted venison. Venison, the meat of deer, offers a distinctive taste that is lean, tender, and rich in flavour. When prepared as a spit roast, a whole venison carcass or specific cuts are skewered onto a rotating spit, allowing them to slowly cook over an open flame. As the venison roasts, the heat gently sears the meat, creating a caramelized and slightly smoky exterior, while preserving the succulent and moist interior. The natural gamey flavours of venison are enhanced by the slow cooking process, resulting in a melt-in-your-mouth experience that is both hearty and refined.
A beef spit roast is a culinary masterpiece that celebrates the rich and robust flavours of roasted beef. It involves the slow-roasting of a whole beef cut, such as a prime rib or sirloin. The beef is carefully seasoned and often marinated to enhance its natural taste and tenderness. As the beef rotates on the spit, it cooks slowly and evenly, allowing the fat to render and baste the meat, resulting in a juicy and flavourful roast. The exterior of the beef develops a mouth-watering crust, while the interior remains moist and succulent.
Whether it's a whole hog, a seasoned chicken, or a flavourful leg of lamb, spit roasts infuse the meat with incredible flavours, while simultaneously creating a captivating display that ignites the senses and draws people together.
If you require further information, our team is readily available to address any questions you may have regarding our spit-roasting services and the array of additional catering options we offer.