If your calendar is suddenly full of venue visits, group chats titled “WEDDING!!!” and a never-ending to-do list, chances are you’re deep into wedding season prep. It’s exciting, of course – but it can also feel like there’s always one more thing to sort.
If catering is still lingering on that list, consider this your gentle nudge. Hog Roast Cockermouth is always ready to step in and take that pressure off your plate (literally).
Helping couples across Cumbria create something memorable with their food is kind of our thing, and recently we had the pleasure of doing just that for Heidi and Tom.
They chose New House Farm in Lorton Vale for their big day, and honestly, it couldn’t have been more perfect. Tucked between the sleepy villages of Buttermere and Lorton, with views stretching across rolling fields and the Lakeland Fells, this is the sort of place that doesn’t need much dressing up. There’s history in the walls, space to breathe and a calm, tucked-away feel that makes it ideal for a wedding.
With such a special setting, Heidi wanted great food to match – and that’s where Hog Roast Cockermouth stepped in.
She had her eye on our BBQ menu from the start, but what really sealed the deal was the flexibility. Every wedding is different and this one came with a few specifics: gluten-free requirements, nut allergies, veggie/vegan diets and a preference for indoor service as well as limited serving space. But none of that was an issue for Hog Roast Cockermouth. The plan was adjusted, the menu tweaked and everything was shaped around what worked best for Heidi and Tom.
On the day of the wedding, our catering manager Sam arrived early with the team to get everything underway ahead of the 5pm service – and the results were an instant hit.
Hog Roast Cockermouth’s menu hit that sweet spot between classic and crowd-pleasing. Beef burgers, sausages, Thai chicken kebabs and spareribs made up the main line-up, with grilled vegetable skewers and BBQ-pulled jackfruit on hand for those going meat-free. Add in fresh salad, coleslaw and roasted baby potatoes, and there was plenty to go around – and, more importantly, something to suit every dietary requirement. Dessert didn’t disappoint either with light profiteroles and sharp lemon tarts to finish things off.
By the end of the evening, plates were empty, guests were happy and Heidi and Tom had one less thing to think about – which is exactly how it should be.
And yes, the five-star review that followed was the cherry on top.
