Hog Roast Carlisle recently received a very special request – and we’re excited to tell you all about it.
The team at Primula – yes, the folks behind that deliciously creamy cheese – were putting on a corporate fun day and asked us to take care of the catering.
Now, we’ve done our fair share of corporate events over the years. But getting the call from fellow food lovers for a big day like this felt like a real compliment.
Our catering manager, Sam, took the reins and showed up bright and early at Carlisle Cricket Club. Once he arrived, things got moving fast. Gazebo went up, grills were lit, and before long, that unmistakable BBQ smell was drifting through the air.
They’d chosen our Southern Slow Roast Menu for the 160 guests, and it couldn’t have been a better fit. We took our time with everything – the meats, the sauces, the sides – making sure it was all spot on.
By half past twelve, people were arriving, and you could feel the buzz. Guests were keen to dive into the spread, and there really was something for everyone. The BBQ pork butt was a crowd-pleaser – rich, tender, with just a hint of sweetness. The beef brisket brought that smoky Texas-style flavour, while our Cajun whole-roasted chickens gave spice fans something to get excited about.
And Hog Roast Carlisle didn’t forget the plant-based crew either. We served up pulled jackfruit sliders, loaded with tangy hickory sauce and crunchy slaw. Definitely not just an afterthought – they held their own!
The client wanted guests to have a bit of freedom with their plates, so we laid out fresh rolls and wraps, plus three punchy sauces: Smokey Sweet BBQ Glaze, Cajun Hot Pepper Sauce, and our signature Hickory Bourbon BBQ. Everyone had their own combo going.
On the side, we added Greek salad, our gourmet slaw, and a mix of sweet potato and regular fries. Plenty of options, no matter what folks were in the mood for.
At Hog Roast Carlisle, we always say the little things matter – and at this event, they really did. Everything came together just as planned, and the feedback was brilliant. All day long, guests kept mentioning how fresh and tasty the food was. And honestly? That’s the kind of thing we never get tired of hearing.