Hog Roast in Halifax

Wainwright 10th July 2015

Warm day as we set off to Halifax to serve our assortment of meats to Garlock’s Health and Safety training day over the West Yorkshire Moors. Sun shining, chef whites on and preparations continue, the succulent pulled beef smothered in BBQ sauce, Shoulder of the most tender lamb which fell from the bone in a Red wine, rosemary and garlic gravy and the juicy shredded pork accompanied by sage and onion stuffing were a fantastic success for the Garlock team. As the sun shone bright over Halifax, the team tucked into their delicious sandwiches accompanied by hot, fresh Cajun potato wedges dipped into a variety of sauces from sweet chilli sauce to sour cream and jalapenos. For the vegetarians among the team, a perfect homemade Mediterranean vegetable Spanish quiche was served bursting with flavour.

We had great feedback on the food with many of the team returning for seconds….. and even thirds!!!