Whole hog roasting on the spit at a Roast Hog event

Roast Hog

Hog Roast · Spit Roast · Live Fire Catering
London — Est. 2004
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Our Story

Born from Portuguese fire. Forged at Borough Market.

Roast Hog started in 2004 with a simple idea: bring the spirit of Portuguese al fresco cooking to the streets of London. Having lived in Portugal and worked as an importer of Portuguese food, Tim Clements knew that the best meals happen outdoors — around fire, smoke, and the company of people who care about what they eat.

What began as spit roasts and barbecues found its spiritual home at Borough Market, where Roast Hog became known for its signature porchetta roll — a 5-inch soft ciabatta stuffed with slow-roasted hog, homemade bramley apple sauce, peppery rocket, and a slab of crispy crackling. Our Antipodean regulars christened it "The Beast."

Borough Market was where we cut our teeth, built our reputation, and learned what it means to feed people properly. That chapter shaped everything that followed. Today, Roast Hog lives on as the hog and spit roast arm of The Gipsy Hill Smokehouse, bringing twenty years of live fire experience to weddings, private events, and celebrations across London and the South East.

Tim Clements, founder of Roast Hog
Smoke rising from the charcoal grill
“From Borough Market to your celebration — twenty years of fire, smoke, and good company.”
The Food

Slow fire. Simple ingredients. No shortcuts.

The Roast Hog Roll

Our signature. A soft ciabatta roll loaded with porchetta-style hog roast, homemade bramley apple sauce, fresh peppery rocket, and a couple of pieces of crispy crackling. Big enough for brunch. Good enough to keep you thinking about it for days.

The signature Roast Hog porchetta roll with crackling and rocket

Whole Hog & Pulled Pork

Free-range hog, marinated with rosemary, fennel, garlic and spice, slow-roasted until the meat falls apart. Whether it's a whole hog on the spit or pulled pork served from the tray, this is cooking that takes time and rewards patience.

Slow-roasted pulled pork ready to serve

Spit Roast Lamb & Chicken

Lamb marinated with garlic and rosemary, cooked low and slow over charcoal. Portuguese-style piri piri chicken with peppers. Spit roast turkey with cranberry for the colder months. Everything we cook starts with quality ingredients and live fire.

Chicken and lamb cooking over charcoal with smoke rising
What People Say

Words from our guests

“Roast Hog provided us with a great dining solution to match our informal wedding in tipis. The staff couldn't have been nicer, and we had lots of complimentary comments from guests who had loved the delicious hog. Tim was always open minded to our needs and suggestions, and worked with us to find ways to meet our brief.”
— Wedding Client
“Tim's un-intrusive professionalism, the delicious food and the friendly and efficient way it was served drew admiring comments from many of our guests and helped to make a special occasion very memorable.”
— Private Event
“We used Hog Roast to provide the catering for our end of season dinner and awards. It was a great success. The food was delicious, the staff courteous and helpful and, importantly, it all came out at an exceptionally reasonable price for a sit down dinner.”
— Old Alleynian Sports Club

Planning a celebration?

Weddings, private parties, corporate events, festivals — wherever people gather, we bring the fire and twenty years of experience. Roast Hog is now the hog and spit roast arm of The Gipsy Hill Smokehouse. Get in touch to talk about your event.

Enquire via The Gipsy Hill Smokehouse →