The 23rd of February marked a momentous occasion for Hog Roast Bury St. Edmunds as we had the privilege of catering for an event that won’t be forgotten anytime soon!
Tasked with organising the prestigious annual recognition awards for The 100th Air Refuelling Wing at RAF Mildenhall, Joey approached our team with the responsibility of providing a culinary experience worthy of honouring this legendary group.
Nicknamed ‘The Bloody Hundredth’, The 100th Air Refuelling Wing holds a significant place in history as one of the brave American bomber and fighter groups that arrived in England during World War II. Since its revival in 1992, The Hundredth has continued its legacy, providing vital air refuelling and combat support for European and African territories. With a history as rich as theirs, it was an absolute thrill for us to be entrusted with catering for 300 esteemed guests at their awards ceremony.
Adding to the excitement was the connection to Apple TV’s upcoming mini-series, “Masters Of The Air,” which delves into the aerial combat of WWII, featuring acclaimed actors Austin Butler and Barry Keoghan. The convergence of history, prestige, and entertainment made this event truly unique, and our catering manager, Tim, was determined to ensure the food lived up to expectations.
Drawing inspiration from The Hundredths American heritage, Hog Roast Bury St. Edmunds crafted our Southern Slow Roast Menu—a culinary homage to the Deep South. Featuring a trio of tantalising meats, including Cajun-spiced roast chicken, tender Texan beef brisket, and succulent BBQ pork butt, alongside a veggie-friendly option of grilled vegetable and halloumi kebabs, we aimed to satisfy every palate.
Complementing the meats were sides bursting with flavour and freshness, from the tangy Memphis-style coleslaw to the crispy mixed sweet potato and regular fries, and the vibrant seasonal green leaf salad. With baskets of bread rolls and wraps on offer, guests could customise their meals to their heart’s content, creating a symphony of flavours with every bite.
As the evening unfolded, the atmosphere buzzed with excitement and appreciation. Guests savoured every mouthful, showering us with compliments for the delicious fare and seamless service. It was a testament to the meticulous planning and dedication of the Hog Roast Bury St. Edmunds team, and we were humbled by the outpouring of gratitude.