Roast Hog served into rolls
Chef for 8 hours and waitress for 4 hours
Cooking time - 5 hours
Serving time 30 minutes (we allow a 2 hour window in order to give you flexibility and hungry guests to come for seconds)
Clearing away - 1 hour.

We arrive 5 hours before service.

Our chef sets up the carvery and cooks the hog in situ.

The chef will help you to arrange the venue/ your serving arrangements at your home, to accomodate your guests.

The hog is a free range pig from Blythburgh Farm (www.freerangepork.co.uk) The pig is roasted and marinated with our secret herb recipe of rosemary, fennel, garlic and spices in an extra virgin olive oil base. The secret is not in the ingredients but the quantities used to produce our signature flavoured free range hog roast. see our video (click here you will be taken to our www.timclements.com website. This will open in a new window allowing you to keep this website open)

After 5 hours the chef will begin to carve the hog roast onto the carving plate to be served to your guests.

Chef carves the hog.

The hog roast is served from a bain marie where it is kept hot. The waitress will prepare the rolls with the apple sauce and roquette and serves the pork into the roll which is then garnished with a piece of our magnificient crackling.

Alternately the guests can be served or help themselves to the accompaniements (salads/ vegetables as per your preference) from a buffet table elsewhere and then come to the chef and waitress to be served directly from the carvery.