Wedding season is still very much in full swing, and kicking off October with a bang, Hog Roast Blandford Forum was invited to the nearby Hilltop Barn in Winterborne Zelston, to help Richard and Liz pull off their dream wedding. The happy couple seriously couldn’t have picked a better spot for their big day. With a carpet of crunchy leaves scattering the grounds, misty hills in the distance and crisp air, the setting was the epitome of romance!
Our catering manager Jack and the team rolled up bright and early – because when you’re feeding 120 people, you don’t mess about! Our first priority? Getting those canapés ready for when guests started arriving. We’re talking pan-seared beef fillet, handmade sausages with honey mustard glaze, delicate little quiches, and a selection of Indian nibbles that disappeared almo0.0.0.0.st instantly. Plus a tipple (or two) to get everyone in the party spirit!
These bitesize delights were the perfect intro to the main course: a whole free-range pig, slow-roasted until the crackling was so crispy second helpings were a must. We served it with our sage and onion stuffing (made fresh) and proper applesauce. The chicken breast went down brilliantly too – moist, tender and full of flavour. But we were especially 
proud of the veggie options this time. Grilled veg and halloumi skewers with wraps and tzatziki, plus these phenomenal pulled jackfruit buns smothered in hickory BBQ sauce that even had the meat-eaters salivating.
Hog Roast Blandford Forum served buffet-style on proper china with real cutlery, because Richard and Liz wanted their special day to have an extra touch of class. We also added heritage tomato salad, red cabbage ‘slaw, mixed greens and roasted new potatoes alongside fresh bread rolls to ensure the guests had plenty of options.
Dessert service brought out profiteroles and lemon tart, which the guests devoured in record time. Later, once things had begun to wind down, we unveiled the evening surprise: a massive Italian antipasti spread. Prosciutto, salami, three types of cheese, artisan breads, olive oil, balsamic – the works. Guests filled their boots while knocking back cups of tea and coffee.
By the time Hog Roast Blandford Forum packed up, Richard and Liz were glowing (and not just from the champagne!). They were over the moon with how smoothly their big day went and offered huge thanks to our team for all of their help!
