Hog roasts are our speciality and we pride ourselves on the quality of what we offer. Our skills not only include the ability to roast a hog to perfection. We have al fresco dining and barbeques in our veins.

My wife and I set up this company in 2004. At the time we were importing Portuguese speciality foods. We still do that and its a very important part of why what we do is different to any other hog roaster. We wanted to offer some of the specialities and dining experiences that Portugal has to offer. We started to do barbeques offering loins of pork, chicken piri piri, sardine "festas" parties and flaming chourico bbqs, we progressed to another speciality from the North of Portugal. The suckling pig of Bairrada "Leitao da Bairrada". Although a suckling pig is obviously not going to feed a party of 100 or more. So we developed the technique and recipe used to make the Bairrada Leitao so delicious and applied it to a larger free range pig.

The best pigs we found for this are bred by Alistair and Jimmy Butler at Blythburgh Farm in Suffolk - www.freerangepork.co.uk. In the first years we made "Roast Hog" rolls - our signature sarnie - A Portuguese ciabatta (a softer dough than the traditional Italian ciabatta) into which we ladle a generous serving of home made apple sauce, spicy roquette salad and then our roast hog. Carved off in slices marinated again to take on all the flavours of the rosemary, fennel, garlic and various secret spices we use to lift our offering from a scrummy roast piece of pork to a small bit of heaven in a roll. Topped with a bit of crackling that has been lovingly basted and roasted with our secret marinade sauce.

Over the following years Gordon Ramsays F-word have used our services. We have catered for rock stars and royalty. Most recently we were honoured to be asked to cook for Heston Blumenthals team at Bray. For this we cooked a hog roast, lamb roast, chicken barbeque and a vegetarian salad, served with rustic country breads, greek salad, carrot and cumin with orange and mixed leaves, boiled new potatoes in a minty herby butter and a mozzarella and tomato salad.