How to hog roast

A summer hog roast can be very profitable in its own right - and is also a great way for a pub to attract new customers who might be persuaded to keep on coming back for more.

However, it's also prospect which some pubs may reject because it could be too complex, or too expensive to hire 'professional' hog roasters.

To help overcome such concerns, BPEX, which promotes the British pork industry, has produced a DVD which features a step-by-step guide to producing a successful event.

'Successful Hog Roasting for the Caterer' is introduced by two members of the British Barbecue Team - team captain and publican Matt Shropshall and master butcher Viv Harvey.

It demonstrates that holding a hog roast is relatively easy to manage - with catering butchers able to prepare a pig for roasting and many also able to lend or hire out the cooking equipment.

The DVD features advice on using flat-bed rotisseries as well as spits, guidance on recommended cooking time, and for those confident enough not to rely on the butcher, advice from Viv on preparing the carcass for roasting.

There is also a special marketing section with a downloadable press release and poster to help promote the event.

Matt, chef and licensee at the Crown Inn, Codsall Wood, Staffordshire, said: "What never ceases to amaze me is the amount of people who enjoy simple, tasty food cooked outdoors. Nothing entices customers like the smell and taste of spit roast pork."

For a free copy of the DVD, contact BPEX on 01908 844114 or by email at foodservice@bpex.org.uk. The British Barbecue team has also developed eight exclusive recipes, available in a free booklet.