Rustic Winter Weddings Are More Fun With Hog Roast Brindle

From intimate and sentimental wedding party’s which radiate a romantic vibe; to those luxurious and elegant affairs that are fit for royalty, we’re quietly confident that our gorgeous, menus will be the highlight of your big day – after exchanging vows, that is! At Hog Roast Brindle we put pride, passion and wholesome ingredients into everything we create, ensuring that you and your loved ones experience a top-notch meal that will remain the talk of the family for years to come.

Hog Roast BrindleThe last wedding celebration we attended took place just last weekend, which saw loved-up couple, Joe and Erika tie the knot in a beautiful outdoor ceremony. Having chosen a rustic theme for their special occasion, the couple had approached us several months in advance of the big day to secure one of our tantalising hog roast feasts.

Our ever-popular southern slow roast menu instantly won over the pair, and to their delight, the spread suited their pastoral theme perfectly. And so, choosing from our array of American-inspired dishes, ranging everywhere from spice-infused meats to garden-fresh salads, the couple pieced together a bespoke menu which consisted of three drool-worthy mains; fall off the bone Louisiana sticky pork ribs, creole pulled quarter of spiced lamb and Texan 24 hour beef brisket. All of which were served with a collection of flavoursome BBQ glazes and tasty condiments.

Not leaving the vegetarians out, Hog Roast Brindle’s catering manager also included our grilled vegetable kebabs with tzatziki dip and flatbreads to the menu. These matched beautifully with the inclusive side options of Memphis style crunchy coleslaw, cheese and jalapeno smothered fries, fresh salads, sweet potato wedges and soft rolls.

With Hog Roast Brindle taking care of everything, Joe and Erika were in safe hands in the run-up to their nuptials, which left them free from stress.

Just as the pair had hoped, their incredibly special day went off without a single hitch, and the small cluster of 20 guests loved the selection of yummy foods that our team had spent the afternoon creating. After devouring the lip-smacking main course, the wedding party was treated to a slice of wedding cake dressed in a summer fruit coulis and cream, while the Hog Roast Brindle team tidied away the mess from the meal.