Hog Roast Kew – Large Corporate Catering For Google

Hog Roast Kew is always delighted to be asked to cater for organisations large or small and in this case, we were asked by James to cater for 500 guests at Google in the heart of London at an opening of their recently refurbished studio near to St. Pancras and Kings Cross Stations.  Hog Roast Kew, has delivered corporate event hospitality alongside catering for private parties and wedding events for over 20 years and is renowned for very high-quality food and services and whilst this was for a very prestigious client and a relatively large number of guests, it was nothing we couldn’t handle; our head chef Terry has years of experience catering in the Army for staff and squaddies alike and once organised and catered for the Secretary of Defence!

For corporate events, it is crucial to have a range of menus as clients’ expectations are often quite different ranging from formal dining to grass-roots paper plate events and from less than 100 participants to over 500.  Hog Roast Kew has five different menus to choose from to accommodate the venue location, style and budget for each organisation; we recognise the absolute requirement for professionalism and good impressions so that the client’s staff and partners can be assured that they are in good hands and we consistently deliver top class results for all of our clients.  Due to the nature of this event and the hands-on exhibits and activities, the client asked us to provide classic Hog in a Roll option throughout the afternoon as guests mingled and discovered the new services and products that Google had developed.

We arrived well before we were due to serve and liaised with the Head of Marketing who had organised the event and who indicated we would need to set up and start roasting the hog.  The delicious aromas caught the attention of some nearby guests who became immediately interested in what we would be serving and the feedback from many of the diners was that they had not tasted a hog roast as delicious as this and commented at the taste of the crackling and meat that we served and the quality of our food.

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