Over the last few years, Hog Roast Corfe Mullen has witnessed some forgotten festivals make a massive comeback; one of them being May Day.
For those of you who don’t know, this ancient European festival is celebrated on May 1st, marking the beginning of the summer months. On this special holiday, it’s customary for participants to crown a May Queen with a handmade flower crown, dance around a Maypole and join in with some traditional Morris dancing.
Even for those who don’t follow Pagan faiths, which is where this holiday originated, these events are always lots of fun and are great for bringing people together. So, when Alexandra called us up and asked if Hog Roast Corfe Mullen would do the honours of catering for her May Day party next month, we were quick to take her up on the offer!
With more than 250 people set to gather at a remote outdoor location on the first of next month, Hog Roast Corfe Mullen has been working closely with Alexandra to come up with a suitable catering plan for the occasion – after all, the food is critical to the success of any event!
Before diving into our expansive menu options, though, our catering manager first suggested adding one of our marquees to the booking, which, in the off chance of rain, will keep the guests (and the food!) warm and dry. And, with the cost of our tents being as reasonable as they are, Alexandra was more than happy to add this to her plan.
Next, they turned to the most important part of the day: the food! With guests of all different diets to feed, Alexandra stressed the importance of inclusion, which led us to recommend our Southern Slow Roast Menu for the occasion.
Offering guests the choice of Cajun-spiced whole roast chickens, fall off the bone Louisiana sticky pork ribs, Texan 24-hour beef brisket and a vegan-friendly option of BBQ-pulled jackfruit rolls with plant-based coleslaw, this highly popular menu will appeal to everyone’s tastes.
Adding depth to this feast, our team will be serving Memphis-style crunchy coleslaw, mixed fries and mac and cheese, followed by homemade summer pudding and profiteroles for dessert.