Hog Roast Colne – Wedding Catering at Colne Cricket Club – BBQ & Hog Roast
Today we were over in Colne, a lovely town steeped in history just at the very end of the M65. We were booked to provide catering for Mark and Julie’s wedding, held at Colne Cricket Club, just opposite the Morris Dancer pub. We have done quite a few hog roast Colne events now, and it always works well for this type of event. Plenty of space, easy access, and a good setup for both indoor and outdoor catering, depending on the weather. Andy now runs the club and is doing a stellar job. The club is thriving, which is great to see.
Colne is one of those places where events always feel very relaxed and friendly. Good people, no fuss, just everyone there to enjoy the day. Exactly what you want for a wedding like this.
Mark and Julie had around 120 guests, a really good number for what we do. Big enough for a great atmosphere, but still manageable, so everything runs smoothly.
SETTING UP AND GETTING READY
We arrived at 5 am to get everything ready ahead of the 2:00 pm antipasto service. Access at Colne Cricket Club is always straightforward, which makes a big difference when unloading and getting set up. You can drive up the ramp that’s located past the main entrance on Byron Road, this takes you past the bowling club and up onto the cricket pitch.
As usual, within 15–20 minutes, we had the hog roast gazebo fully set up and the hog roasting. It’s the first thing we do, get the hog roasting, that’s the main thing, then we can leisurely set up through the morning. The hog was sliced in a criss-cross pattern, not too deep as to go all the way through to the meat. This would cause the meat to dry out. Just deep enough that after around 5 hours, the skin fully opens up and then the salt goes fully in for the last 3 hours of cooking. The depth has been learned over the years, and we just get it spot on now every time. The hog was rubbed with Olive Oil, and in today’s event, we used Maldon Sea Salt to encase the hog in.
The antipasto was being served from the Marquee that was already set up. We just provided 3 trestle tables and set the solid oak antipasto boards up in there, ready for the food nearer to the serve time.
Mark came to the club around 7 am. Just making sure we gained access ok. We know it’s just a bit of nerves, not being able to sleep before his big day and making sure the caterers had turned up! After 20 minutes, he was gone again to get ready for his big day. Pre checks done.
So with the hog on and cooking away, the BBQ side of things was being prepped alongside it. This was one of our tandem setups — hog roast and BBQ together — which works really well for weddings. It gives guests a lot more choice and adds a bit more to the overall feel of the food.
Guests started to arrive, drinks flowing, and that steady build-up you get at weddings before the food starts. You could tell it was going to be a good one.
At 2:00 pm, as planned, guests were over and got straight into the antipasto. A nice way to start things off, light, easy, and gives people something to pick at while everything else is finishing off.
As always, the hog roast started attracting attention while it was cooking. People wandering over, asking the usual questions:
“How long’s that been on?”
“What time are we eating?”
“What time did you get here?”
And of course:
“What’s it called?”
Same answer as always… “Peppa Pig.”
3:00 pm came around, and it was time for the main event.
We got straight into serving, fresh rolls, sage and onion stuffing, warm apple sauce, and our Jack Daniel’s BBQ sauce all going together with the pork. Alongside that, the BBQ was running, giving guests a good mix of options.
The sides were a Greek salad, Caprese salad, and Coleslaw. Absolutely perfect for this meal. We think adding the potato option can just be a little too much. There really is plenty of food on this menu.
This kind of setup works really well for weddings. Some people go straight for the hog roast, others head to the BBQ, but most do end up having both.
The crackling went quickly, as it always does. There are always a few waiting for it, trying to get in early. We never say no.
Desserts followed on nicely after the main.
For this one Mark and Julie had chosen profiteroles and vanilla cheesecake.
All the food is served on Palm Leaf Plates and use Bamboo Cutlery. It really is a lovely menu.
Both dessert options went down really well. It’s always nice finishing things off with something simple but done properly, and these were spot on for the day.
A GREAT DAY IN COLNE
The atmosphere throughout was exactly what you want at a wedding. Plenty of laughs, good mix of people, and just a really relaxed feel from start to finish.
These are the types of events that suit what we do best. No rigid structure, no pressure, just good food being served and people enjoying themselves.
We had everything served smoothly, and on time, and with the earlier start, things naturally started to wind down into the early evening. We were all packed down and on our way by around 6:00 pm, just as the band were arriving. They had booked a local band for the entertainment throughout the evening.
We’ve catered quite a few hog roast Colne events over the years, in some great venues. Colne Rugby Club at the top of Harrisson Drive is another favourite of ours. We have also catered at nearby areas like Nelson, Burnley and Barrowford, and it’s always the same. Great people, good venues, and a fantastic, easy-going atmosphere.
A really enjoyable one for us.
All the best to Mark and Julie — we hope you have a lovely honeymoon in Mexico!
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