Corporate hog roast catering

Give your catering plan the same clear brief as the rest of your business event. Fables’ hog roast menu provides a starting point for the food; your enquiry should explain who is eating, when they can eat and how catering will fit into the venue’s arrangements.

Agree the serving plan around the event

Start with the preferred serving time, then explain any scheduled activity that affects when guests can reach the buffet. If attendees have different breaks or arrival times, include those details in the enquiry and ask what arrangements Fables can confirm. Service timings need agreement before they become part of your event instructions.

Share the hog roast catering overview with the person coordinating the event. Keep one agreed version of the menu, attendance figures and serving time for anyone handling the venue or booking.

Count the people eating this meal

Use the number requiring food rather than the building’s headcount or the number invited. Explain any uncertainty while requesting the quote, then confirm the agreed portion numbers on your final booking form. Identify the number of meat-free meals separately so the planned alternatives can be discussed.

Our guest numbers and portions guide helps organise the figures. Tell Fables promptly about changes and ask for confirmation rather than assuming the original arrangements cover them.

Set out the menu and inclusions

The current hog roast menu includes a whole free-range pig, roasted at the venue and carved by chefs, with apple sauce, sage and onion stuffing, crackling, rolls and wraps. Select three salads or seasonal vegetables and one potato option.

The listed meat-free choices are vegetable and halloumi skewers, with halloumi omitted for the vegan version, or a BBQ pulled jackfruit bun. Confirm the complete accompaniments and portion split. Butchers’ sausages, chips and sweet potato fries are additions to discuss for the quote.

Coordinate the workplace and catering areas

Give Fables the venue and access details, including anything the venue needs to agree before setup. Ask the venue to identify the proposed cooking and serving areas so Fables can review the arrangements. The service is a buffet, with chefs carving and staff helping serve the accompanying dishes.

The menu includes disposable tableware; china costs extra. After service, Fables clears its own equipment and food preparation area. Guest waste, bins and venue cleaning remain the client’s or venue’s responsibility unless otherwise agreed with Fables.

Dietary requirements

Fables caters for agreed food intolerances only. We do not cater for food allergies.

Please discuss any food intolerance with us before booking so we can confirm whether we can accommodate it. A request is included only once Fables has expressly confirmed the arrangements; entering it on a form does not confirm acceptance.

Our kitchens and mobile catering units handle allergens, and cross-contact can occur. We provide ingredient and allergen information, but do not guarantee allergen-free food. Vegan options are not necessarily suitable for someone with a food allergy.

Coeliac disease requires separate consideration and must not be treated as an ordinary intolerance request. Do not assume our food is suitable.

Confirm the agreed intolerance requirements and portion numbers on your final booking form, and tell us promptly about any changes. Please do not include guests’ names or medical histories.

What should the booking organiser send?

Include the event date, venue, expected diners, preferred serving time, menu choices and any access questions. Use the catering quote checklist to prepare the brief, then request a corporate hog roast quote. The quotation confirms the choices, quantities, service and extras agreed for your event.