To secure your date, we require written acceptance of your quote and a £100 non-refundable booking fee. The booking fee is deducted from your final balance. Final guest numbers and dietary requirements are due 7 days before the event. The remaining balance must be paid before or on the day of service, before food service begins, by bank transfer or cash.

We are based in Bracknell and regularly serve Berkshire, Surrey, Buckinghamshire, Oxfordshire and nearby parts of London and the Home Counties. We can travel further by arrangement; travel, parking, tolls or congestion charges may apply and will be shown in your quote.

We arrive roughly one hour before service. The hog roast will be cooked and ready to serve at your requested service time.

Please see an example below of what the schedule might look like: 1 hour before service Arrive I will arrive an hour before service. If you could make yourself available to briefly greet me and let me know where you would like to set up. Once I know where you would like me to set up you can carry on hosting and enjoying your party! Please do ensure the area for serving is clear and easy to access before I arrive as this will have minimal disruption for your guests. 40 minutes before service Photos At this point I should be mostly set up; this is an opportunity for you and your guests to take photos of the hog roast. 30 minutes before service Pre-carve Roughly 30 minutes before service I will begin to pre-carve the hog roast, this ensures guests will have a minimal waiting time when serving. SERVICE Serve SERVICE. An announcement can be made by the host(s) informing guests that the hog roast is now being served. 1 hour after service Pack away Roughly 1 hour after first service, guests would have normally had their fill (and maybe some seconds too!), I will then begin to pack away. If you could provide 2/3 large chafing dishes/ oven trays/ or large containers should you have any leftovers that you may like to share with your guests throughout the evening or keep to yourself! 2 hours after service Leave I should be packed and ready to go by this point and you will be free to enjoy the rest of your evening.

This can change depending on guest numbers but on average it takes a minimum of an hour to serve all guests from first service.

We serve our food in a buffet style. We have a serving table where your guests can collect their plates and rolls along with any cutlery and sides. I will then serve your guests ensuring a smooth flow without the lengthy waiting times. I normally pre-carve the hog ready for service time, this ensures an even quicker service for your hungry guests! If you would like to display the hog as much as possible, please let me know when booking your hog roast, I can then carve and serve for each guest individually.

We are with you for roughly 3 hours from when we first arrive. This includes setting up, serving and packing away.

Our hogs can take anywhere from 7-9 hours to cook. The hog will be cooked by the time we arrive.

No. Our hog roasting machine is powered by gas and we have battery powered lights.

We only need an area of 3m x 3m (roughly the size of a regular gazebo) and we can organise the serving table and roasting machine to however suits your needs. See example setups below

We can still cater in light rain if a suitable covered and level working area is provided. The customer or venue should normally provide a gazebo or other weather cover, wind protection and suitable lighting unless we agree otherwise in writing. Strong winds or unsafe conditions may affect what is possible, so please discuss the set-up with us in advance.

We can carve and serve indoors if the venue allows it and there is a suitable serving area. The gas-powered roasting machine is normally operated outdoors in a safe, well-ventilated position. Any different arrangement must be agreed in advance with the venue and confirmed as safe.

Yes. Salad options and other extras are listed on our Menu & Prices page and can be added to your quote. Please tell us about dietary requirements and allergies at least 7 days before the event.

Plates and cutlery are optional extras. You can add plates and cutlery for £2 per person, or disposable forks for £0.20 per person. Any agreed extras will be listed clearly in your written quote.

I can leave you with any leftovers which you may wish to share or keep to yourselves! If you could provide at least 2/3 large chafing dishes/oven trays/or large containers so that you can easily take away anything that's left. I can take away and dispose of any unwanted extras.

Please provide a clear, level 3m × 3m working area close to the serving point. The customer or venue should normally provide suitable weather cover, wind protection and lighting unless agreed otherwise in writing. Please also tell us in advance about access restrictions, parking, stairs and venue rules.

Absolutely!

British Hog Roasts is not VAT registered, so no VAT is charged. Your written quote will show the total price, including any agreed extras. Travel, parking, tolls, congestion charges or venue fees may be added where applicable and will be clearly stated before you book.

Send your enquiry as early as possible, especially for weekends and summer dates. The online calendar is an availability request, not a reservation. Steven will check the date and send a written quote. Your date is secured only after written acceptance and the £100 booking fee.

I hold a Food Standards Agency training certification which is available upon request.

Use Request a Quote to send your preferred date, service time, venue, guest numbers and package. This is an enquiry, not a confirmed booking. Steven will check availability and send a written quote. Your date is secured only after you accept the quote in writing and pay the £100 non-refundable booking fee. You can also call 07778 402 470 or email info@britishhogroasts.com.