HOG ROASTING EXPERTS

The pork that we use comes from Blythburgh Farm in Suffolk. We use ingredients that are produced in a wholesome way. Free range pork and lamb, English apples for our sauce that come from either the wholesalers at Borough Market, the farmers themselves or sometimes that we pick from friend's trees. Our breads come from an Artisan baker.

We serve our hog roast in ciabbatta rolls with roquette, home made apple sauce and a piece of the crackling. We marinade our hogs with a Tuscan porchetta mixture of fennel, rosemary, garlic, spices and extra virgin olive oil.

Our hog roast is considered by many of our customers as the best they have ever tasted.

We trade at Broadway market and Portobello market every Saturday. Some of our clients include Kensington Palace at their annual 5 aside football match between the Royal warrant holders and the Royal household. We have done this for three years running.

Thomasina Miers young Masterchef of the year 2006. We catered for her book launch with Hugh Fearnley Whittingstall.

Last year Gordon Ramsay's F-word asked us to cook Janet Street Porter's veal calf as part of the movement to get people to eat British veal. We went up to Yorkshire and cooked it for 100 people and it was shown on Channel 4.

We have been asked to cater for the London Borough Market's 250th Birthday party and we are at festivals such as Glastonbury, Lovebox, Innocent's Village fete and Ben & Jerry's Sundae.