Hog Roast Sawston Celebrates Galentine’s Day!

While Valentine’s Day traditionally shines the spotlight on romantic love, the eve of this heartwarming celebration brings forth a delightful twist – Galentine’s Day. Originating from the popular workplace comedy “Parks & Recreation” in 2010, this international holiday celebrates the cherished friendships among women.

Fast forward to today, and Galentine’s Day has blossomed into a widely embraced occasion, with women across the globe revelling in the joy of sisterhood.

This year, Hog Roast Sawston had the pleasure of contributing to the festivities at a glamorous Galentine’s Day Ball hosted by Rebecca at a luxurious hotel here in Cambridge.

Rebecca, the event’s visionary, successfully sold out all 200 tickets for the gala, which doubled as a charity event. Profits raised from the ball were generously donated to several women’s charities across the world, making the evening not only a celebration of friendship but also a meaningful contribution to the community.

A red carpet was rolled out, welcoming guests to the elegant affair and  Galentine’s cocktails were served to set the mood. Hog Roast Sawston’s serving staff also presented our canapé selection to the arriving guests, which featured roasted duck, smoked Scottish salmon, mini pizzas, mini quiche, and an enticing Indian selection.

The venue itself was transformed into a haven of soft pink and white hues, with tasteful decorations of balloons, bunting, and streamers creating an atmosphere of joy and camaraderie. Each table, adorned with crisp white tablecloths and a centrepiece rose bouquet, added a touch of sophistication to the gala.

As the buffet opened, Hog Roast Sawston’s culinary expertise took the guests by storm. The chosen Hog Roast Dining Experience Menu showcased a bountiful spread, including whole roasted free-range chickens with sage and onion stuffing, chipolata sausages, and a mouth-watering whole roasted sirloin of English beef with Yorkshire puddings and red wine gravy. A meat-free alternative of grilled veggie and halloumi kebabs with tzatziki dip and flatbreads catered to all dietary preferences.

Side salads, coleslaw, and dauphinoise potatoes complemented the main course, creating a well-rounded and delectable dining experience. The feast reached its sweet crescendo with vacherins of strawberries with passion fruit cream and rich, chocolate-covered profiteroles, leaving the guests thoroughly satisfied and ready for an evening of dancing to the tunes spun by the private DJ.