Hog2Roast was established in the spring of 2005 as a part-time venture at weekends but soon turned into a full time job. It was from an interest in pigs and bacon curing that developed into a career in Hog Roasting. We are based outside Dumfries in the South-West of Scotland, which makes the central belt, Scottish borders, Ayrshire and Lanarkshire easily accessible but we often travel the entire length and breadth of the country doing various types of Hog Roast catering. As well as local events, we have catered corporate events for companies including Scottish Water; hospitality for the AMC and Bank Of Scotland at the Royal Highland Show; weddings in Aberdeen and on the Isle of Mull; not to mention the numerous private parties and events that we cater for all over the Highlands of Scotland. Although each event requires a different approach, the centrepiece is always the pig.

The Hog Roasting process starts with the pig itself, the skin is scored with a very sharp knife – this is so that the pig produces the best, crispy crackling possible. The area that has been scored is then rubbed with a little olive oil and then salt, which gives the crackling its taste. When we arrive on site with our equipment, the pig in the Hog Roasting machine is always lit before any other job is done. It is important that the pig gets at least five to six hours to cook for a weight of around 50kg. The Hog Roasting machine runs on gas and the flame can be altered by two dials on the end. When we light the machine, it is left at a high heat for around 20 minutes and is gradually turned down to a very low heat after this time. It is when the flame is high that it is important that the pig does not get burnt. Once the pig is cooked, the doors are removed and the pig, in the hog roast tray, is raised up onto the machine where it can be easily carved and served. The meat and crackling are then served to the guests.

As Hog2Roast is continually growing, it means that we have been able to build up a great group of staff. It is always important to have staff that are friendly yet professional and we are very lucky to have this. The number of staff that are required at any job depends on the numbers of people and the complexity of the menu. If the menu is a Hog Roast served in fresh soft rolls with crispy crackling and sauces then these types of jobs often only require one member of staff to cater. However, at the other end of the scale, for large weddings where we provide canapés, main meal, desserts, evening buffet etc. we require staff for the kitchen and chefs, as well as waiters and waitresses for front of house. This often adds up to over ten people in the team. We often receive comments about how helpful and welcoming our staff are and how they work very efficiently. It is important to have a team of people like this, so it is nice to hear compliments about them.

Over time, there have been many developments at Hog2Roast. From starting out as a part time job with only one Hog Roasting machine, Hog2Roast now has six machines and commands full time staff. As the Hog Roasting phenomenon grew in Scotland, so did our company. It was great to see how people supported us on a local and national level - receiving increasing numbers of bookings for different events in the local area as well as getting our name known throughout the country. We now have a number of people and companies who come back to us each year for repeat bookings or who have passed our name onto family and friends. Wedding catering is now a big part of what we do – from providing a simple evening buffet to catering the entire event. We now have a great group of staff who are experienced at wedding catering which ensures the functions run as smoothly and efficiently as possible.

As with everything, there are certain aspects of Hog Roasting that are more enjoyable than others. The most enjoyable aspects are getting to meet a wide range of people and getting to travel to a lot of different places. It is always good to receive a warm welcome when we arrive to do a Hog Roast. People are always eager to see the pig and how it is cooked, and we are often asked a number of questions from guests about the Hog Roast. It is nice when this happens as it means that people are happy to have us there. Getting to see a lot of the countryside is also enjoyable as we get to see many unusual, picturesque and outstanding places. Travelling all over the country also has its downside – the often long drive home after a day of Hog Roasting is usually the most tedious part of the job. However, this is only a small part of a job that is otherwise rewarding.

To have been fortunate enough to have developed a business from something that started as a hobby means that we have a real passion for what we do – and this shows in our work. Each of our customers and Hog Roasting functions receive the same dedicated service as the last and this is something that we pride ourselves in. It is through reputation, word-of-mouth and a general growing interest in Hog Roasting that has made Hog2Roast go from strength-to-strength over the past few years.