Hog Roast Berners Roding’s catering manager James was back on site of his local packaging and logistical company this morning. It was a rather early start which saw him arrive on site at half 2am for a 4am serve. Why so early? So that the night shift can have dinner before heading home. Despite the early start, James still served the remaining 325 employees across three hours. The charming Villia had again sent James the shift times and numbers to expect each time so that the chicken kebabs could be cooked fresh to order. This encourages juicy and moist meat.
Villia had also noted down which shifts to expect the vegetarians and vegan employees. To avoid any contamination between the tasty spicy vegetable kebabs and the paprika spiced chicken kebabs, the Hog Roast Berners Roding’s team cooked off all the vegetable kebabs into chafer dishes so that they would remain hot throughout the three hours serve.
The day before saw the yoghurt and mint and hot sauce be the favourite to add to the filled flatbreads, however, today saw the garlic mayonnaise as the favourite dressing, especially for the chicken kebabs. Humous was the favourite for the vegetable kebabs yesterday, today the hot sauce and buttermilk dressing were the favourites.
All the employees seemed to particularly enjoy the Baklava with many not trying this sweet treat before and being pleasantly surprised by the taste of it with many asking for seconds.
The crunchy lemon salad was thoroughly indulged by all the employees over the two days with many referring it to a spicy coleslaw.
The first couple of shifts had small numbers between 20 and 50, but James knew he needed to be prepared for the 6:45 shift as there were 179 employees arriving to receive food then. Thankfully, James and his team were fully prepped and served all the employees on the last shift within 10 minutes. All very satisfied with their driving home treat!
Hog Roast Berners Roding hopes that everyone enjoyed their food and looks forward to working with this local company with future events.