When it comes to British cuisine, the Sunday roast isn’t just a meal – it’s an institution. Some even say it’s the GOAT (and we’d be inclined to agree). But if you think you’ve had a good one, think again – because until you’ve experienced a Hog Roast Bridlington roast, you ain’t seen nothing yet!
This Easter, we had the absolute pleasure of catering for Michaela and her lovely family. And when we say we delivered, we mean we really delivered. Our team rolled up bright and early on Sunday morning, aprons tied and roasting trays at the ready, buzzing with excitement for what was shaping up to be a glorious outdoor celebration.
Thankfully, the British weather was on its best behaviour (a miracle in itself), and Michaela’s garden was the perfect setting for a springtime feast and a traditional Easter egg hunt for the kids. Talk about wholesome!
We kept it classic with a beautifully spit-roasted lamb, seasoned to perfection with garlic, rosemary, and served with our signature homemade mint sauce. And what’s an East Yorkshire roast without Yorkshire puddings? Exactly. We brought plenty. For those who fancied something else, we also served a juicy, golden whole-roasted chicken seasoned with thyme, lemon, sea salt and black pepper.
Veggie guests didn’t miss out either. We grilled up colourful veg and halloumi kebabs, served with tzatziki and soft flatbreads. Perfectly light, perfectly tasty.
And don’t even get us started on the sides. Hog Roast Bridlington served up heritage tomato and buffalo mozzarella salad, seasonal leaves, classic Caesar, and crunchy coleslaw – all beautifully presented in rustic bamboo bowls. But the real MVP? The dauphinoise potatoes: creamy, garlicky, and downright addictive!
But that’s not all. Guests were greeted with a mouth-watering tray of canapés: mini fish and chip cones, handmade sausages, quiches, mini pizzas, and chicken liver parfait with garlic croute and red onion marmalade. These little bites of joy were devoured in minutes!
And of course, no Easter is complete without something sweet. We rounded off the afternoon with fresh fruit salad and delicate vacherins filled with strawberries and passionfruit cream. Light, refreshing, and almost too pretty to eat. Almost.
All in all? An unforgettable Easter roast that raised the bar sky-high. Michaela’s family were thrilled – and honestly, so were we. Here’s to more Sundays done the Hog Roast Bridlington way!