07751 951366 or 07791 279000

The Cooking Process

We roast the hog at our premises for a minimum of 18 hours before serving time. We transport the hog cooked, wrapped in foil to the event arriving approx. 2 hours before serving. The hog is resting during this time allowing meat to relax and become tender.


We set up our gazebo and other catering equipment at your venue. Salads and sides, rolls, homemade sauces and disposables are prepared on the serving table. About 30 minutes before serving, the Sanbury team start shredding the meat into trays along with the crackling.


Any food not eaten will be transferred to disposable trays or containers for later use; We can supply containers for this.


When service has ended, we clean the immediate area and pack away the equipment leaving you to enjoy your event.