Hog Roast Chipping Ongar has a real treat in store for you and your guests this Christmastime, as our annual festive menu is currently available. With your choice of main, no less than seven sides and a multitude of trimmings and condiments, we’re sure to wow your guests, and if they have any room left after this delicious main course, we’ll still impress more with servings of our traditional mince pies and brandy cream.
All-year-round, Hog Roast Chipping Ongar offers other specialty menus too, including our Loaded Fries and Southern Slow Roast, and we also have a multitude of other alternative and additional dishes that will knock your socks off, including options for special diets, as well as for different personal tastes and appetites. If any of your guests have dietary requirements, whether vegan, vegetarian, gluten-free or something else, just let us know when you book and we”ll accommodate with tasty, suitable dishes, made fresh on the day. If you’d prefer one of our renowned hog roasts, spit roasts or a barbecue served, we’ve got you covered, and with plenty of starters, sides, desserts and canapés available, you can devise the menu of your dreams.
Hog Roast Chipping Ongar was asked to cater a corporate event recently, where our customer decided that our festive menu would be just the ticket to get everyone into the Christmas spirit. While we have two choices of mains for carnivores with this menu – either a free-range hog or whole-roasted turkeys if you fancy something more traditional at this time of year – we also have a vegetarian main on offer, of our halloumi and vegetable wraps, served with a Tzatziki dip. For this function, we were asked to serve both a hog roast centrepiece and the veggie main, so on the day, we arrived at the venue bright and early in order to prepare and cook lovely food over several hours.
Later in the day, while the hog was sizzling away, we worked hard to create a feast of sides, with pigs in blankets, roasted potatoes, cauliflower cheese, peas, sprouts, green beans and carrots, then we grilled the skewers and made our own trimmings of apple sauce, stuffing and gravy. By 4pm, we were finally ready to serve.