Another great event for our summer wedding season at Hog Roast Bangor. The team headed out to the wonderful Tal y Bont Uchaf Farm, where 66 lovely guests celebrated the beautiful wedding ceremony for Anna and Ben.
In the quaint farm court, Ste and the Hog Roast Bangor team set up shop where we cooked throughout the day to provide a delicious selection of canape bites and southern slow roast delights for the wedding party. We have found over our many decades of wedding dining that canapes are always a great way to welcome guests on into the party. It sets a lovely atmosphere following the ceremony at a time where everyone wants to mingle, chat with the bride and groom, and get all of their photos done out in the venues grounds. Bogging guests and the wedding party down with a heavy dining experience at that point just does not work. Instead, with canapes, you get dining that is light and easy to enjoy; it works along with the reception at that point, rather than hindering or trying to change it.
For our canape selection for Anna and Ben’s wedding, Ste cooked up a brilliant selection of duck spring rolls, mini quiches, mini beer battered haddock fillets served in cone with fresh chips, and pan seared fillet of beef served in a mini Yorkshire pudding with horseradish cream. These provided great options for guests to take at their leisure as the Hog Roast Bangor team moved through the party with a constant rotation of the canape platters.
In the meantime, we were also hard art work preparing our main event: the southern slow roast buffet selection. A touch of smoke and spice is what you get with this one, all inspired by the barbecue style of the American south. Our menu here delivered a 24 hour Texas style beef brisket, Cajun spiced chicken thighs, and a pulled quarter of minted lamb with fresh chips to go along with every roll, wrap, and salad accompaniment.
A brilliant menu for a wonderful day for Anna and Ben. Our thanks again for choosing Hog Roast Bangor for your special day!