WEDDINGS
1. Enquiry
From your intial enquiry we will book a chat where we can talk through the details of your event. Once that’s done I’ll be better placed to write a menu and quote that suits you perfectly. Get in touch today to start the process!
2. What we do
We offer bespoke menus tailored to your event. Including canapes, starters, our famous sharing feasts, desserts and evening food from the smoker in our food truck. We can help with our vast knowlege of suppliers in the industry to guide you to a successful and stress free wedding day.
3. Try our food!
Once you’re all booked in we can let you know of our open days and public events so you can come and try our food. Then we can make any tweaks and changes and plan further for the day!
4. Our aim
We aim to provide some of the best meat you’ve ever tasted and meal you won’t forget. All served in a relax, informal style. As well as a friendly and personal service right from your enquiry through to your big day!
THE BEST PART OF OUR WORK, IS THE WONDERFUL COUPLES WE MEET.
One of the best parts of the job is getting to know our couples, leaning about them and the food they love, and seeing this come to life on the big day.
Here are some recent case studies from some of our highlight events:
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Chris & Laura
After running this business since 2015 and visiting all the venues we have catered at, when it came to organising my own wedding I had lots of ideas. I chose the wonderful Anne of Cleves barn, when I first catered there in 2021 I knew it was the place and I promptly told my partner who was at Australia at the time. It has the most amazing land and beautiful gardens and vineyard which are great for photos. The barn itself is historic and the staff are great to work with and you can have the wine made there to drink on the day. It also alpacas you can get a photo with which we certainly chose to, as you can see in the photos below. When it came to the food this was simple, all of my favourite options from our menu including sliders, low and slow beef ribs, sticky toffee pudding cheesecake! Then a hog roast for the evening which was roasting throughout the day.
Venue: Anne Of Cleaves Barn
Date: 30/09/2022
Guest numbers: 105
Wedding Three Course BBQ Menu
Canapés
Aberdeen Angus cheeseburger sliders
Rare breed hog roast in Yorkshire pudding with apple sauce
Pigs in blankets brushed with honey & dijon mustard
Beer braised brisket in Yorkshire pudding with creamy horseradish
Flat iron steak cooked med-rare on crostini with chimichurri sauce
Tempura battered king prawns with sweet chilli sauce
Lamb kofta kebabs with garlic & mint yoghurt dip
Vegtable spring rolls with sweet chilli sauce
Smoked American BBQ
Oak smoked beef short ribs
Oak smoked brisket
12 hour Hickory smoked pulled pork
Pork cheddar & jalepeno sausages
Traditional caesar salad with smoked bacon lardons
Red cabbage coleslaw
Pesto & sun dried tomato pasta salad with parmesan
Macaroni cheese
Dessert
Sticky toffee pudding cheesecake with butterscotch sauce
Evening Food
Signature 12hr hog roast, with apple sauce and sage & onion stuffing
Selection of flavoured rich chocolate brownies
Molly Moos ice cream truck
What they said
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We had a fantastic day and a big thanks to my staff at Hungry Hog BBQ who ran the wedding so seamlessly on the day. All the food was tasty, on time and well presented which is everything I asked for. The beef short ribs were fantastic and definitely stood out!
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Ziggie & John
In line with Wharfedale Grange’s luxurious ambience, we crafted a menu to exceed expectations. Collaborating closely with Katie, we brought a fresh, innovative twist to wedding cuisine. The highlight was a spectacular main course featuring lamb shoulders on distinctive raised sharing platters. Inspired by Katie’s affinity for flowers, each dish was adorned with vibrant colours and delicate blooms, resulting in a stunning culinary experience, reflecting her bright and beautiful day!
Venue: The Barns at Lodge Farm
Date: 05/10/19
Guest numbers: 76
Wedding Three Course BBQ Menu
Canapés
Smoked brisket sliders with pickles
Honey & mustard sausages
Flat iron steak crostinis with chimichurri sauce
Pulled pork sliders with red cabbage slaw
Starters
Smoked chicken caesar salad with ciabatta croutons & smoked pancetta
Smoke & Fire BBQ
Dingley Dell porchetta
Oak smoked brisket
Pork baby back ribs with barbecue glaze
Potato salad with blue cheese & bacon
Three mustard coleslaw
Baby spinach, roasted butternut squash, beetroot & feta salad
Dessert
Trio of bakewell tart, chocolate & salted caramel marquise, raspberry & white chocolate cheesecake
Evening Food
Sourdough pulled pork or chopped brisket toasties with slaw
Adele & Paul
This wedding marked our debut as exclusive caterers at Bunny Hill. Jack and Hollie, with their performing arts background, wanted a menu full of vibrant energy. We opened the show with our renowned scallop and pork belly dish, setting the stage for an unforgettable experience! Ged, the owner, paired a spiced chocolate orange sponge with smoking centerpieces to match the Halloween theme perfectly. For the grand finale, we presented our signature hog roast, leaving a lasting impression on all their guests!
Venue: Vanstone Park
Date: 30/10/2021
Guest numbers: 155
Wedding Three Course BBQ Menu
Canapés
Smoked salmon blinis with creme fresh
Caramelised onion sausages
Tomato bruschetta with crumbled feta
Tikka chicken breast on a popadom with mango chutney
Hog roast sliders with apple sauce
Hog Roast & BBQ
Great Garnets hog roast
Aberdeen Angus burgers
Portuguese chicken breast
Sirloin steak
Roasted garlic & rosemary new potatoes
Mixed green salad with honey & mustard dressing
Pesto & roasted tomato pasta salad
Dessert
Chocolate honeycomb brownies with raspberry coolis
Raspberry & white chocolate baked cheesecake with raspberry coolis
Evening Food
Chicken thigh kebabs with salad & garlic mint yoghurt dressing in a pitta bread
Lamb kofta kebabs with salad & garlic mint yoghurt dressing in a pitta bread
Chris & Laura
Against the scenic backdrop of Gilling West’s rolling hills, Chris and Laura designed a menu that harmonised with the surroundings. They were drawn to our BBQ beef short rib main course and worked closely with our team to create a seamlessly flowing menu filled with lively flavours and beautiful presentation. Our elderflower sorbet dessert captured the essence of the season and refreshed palates.
Venue: Anne Of Cleaves Barn
Date: 30/09/2022
Guest numbers: 105
Co-ordinator: Katie
Wedding Three Course BBQ Menu
Canapés
Aberdeen Angus cheeseburger sliders
Rare breed hog roast in Yorkshire pudding with apple sauce
Pigs in blankets brushed with honey & dijon mustard
Beer braised brisket in Yorkshire pudding with creamy horseradish
Flat iron steak cooked med-rare on crostini with chimichurri sauce
Tempura battered king prawns with sweet chilli sauce
Lamb kofta kebabs with garlic & mint yoghurt dip
Vegtable spring rolls with sweet chilli sauce
Smoked American BBQ
Oak smoked beef ribs
Oak smoked brisket
12 hour Hickory smoked pulled pork
Pork cheddar & jalepeno sausages
Traditional caesar salad with smoked bacon lardons
Red cabbage coleslaw
Pesto & sun dried tomato pasta salad with parmesan
Macaroni cheese
Dessert
Sticky toffee pudding cheesecake with butterscotch sauce
Evening Food
Flat iron steak baguettes with chimichurri and caramelised red onion
Selection of flavoured rich chocolate brownies
Molly Moos ice cream truck
Harry & Sophie
Against the scenic backdrop of Gilling West’s rolling hills, Chris and Laura designed a menu that harmonised with the surroundings. They were drawn to our BBQ beef short rib main course and worked closely with our team to create a seamlessly flowing menu filled with lively flavours and beautiful presentation. Our elderflower sorbet dessert captured the essence of the season and refreshed palates.
Venue: Anne Of Cleaves Barn
Date: 30/09/2022
Guest numbers: 105
Co-ordinator: Katie
Wedding Three Course BBQ Menu
Canapés
Aberdeen Angus cheeseburger sliders
Rare breed hog roast in Yorkshire pudding with apple sauce
Pigs in blankets brushed with honey & dijon mustard
Beer braised brisket in Yorkshire pudding with creamy horseradish
Flat iron steak cooked med-rare on crostini with chimichurri sauce
Tempura battered king prawns with sweet chilli sauce
Lamb kofta kebabs with garlic & mint yoghurt dip
Vegtable spring rolls with sweet chilli sauce
Smoked American BBQ
Oak smoked beef ribs
Oak smoked brisket
12 hour Hickory smoked pulled pork
Pork cheddar & jalepeno sausages
Traditional caesar salad with smoked bacon lardons
Red cabbage coleslaw
Pesto & sun dried tomato pasta salad with parmesan
Macaroni cheese
Dessert
Sticky toffee pudding cheesecake with butterscotch sauce
Evening Food
Flat iron steak baguettes with chimichurri and caramelised red onion
Selection of flavoured rich chocolate brownies
Molly Moos ice cream truck