Hog Roast Padiham Helps The Woodlands Staff Celebrate In Style!

Hog Roast Padiham The Woodlands isn’t your average school. With a holistic and flexible approach to education, it’s one of seven campuses designed to support young people who are unable to remain in mainstream education.

The Alternative School focuses on creating an environment where kids with additional support needs can thrive, and last Friday, Hog Roast Padiham got the chance to experience this wonderful setting for ourselves.

 

With the school bell rung for the last time before summer and the stress of marking and meetings officially behind them, the staff at The Woodlands decided to celebrate in style – and honestly, they nailed it. Forget a quiet cup of tea in the staff room. This bunch went all in with a Cowboys and Indians themed bash that brought out the fun (and the fancy dress).

We’re not kidding, cowboy boots, ten-gallon hats and ponchos – the guests fully embraced the theme. And right there, in the middle of it all? Hog Roast Padiham, doing what we do best.

Hog Roast Padiham stole the show with our whole-roasted pig, which had been cooked on-site until the skin was golden and shatteringly crisp. We’re talking crackling that snapped just right and meat so tender, the carving knife just glided through it. And, of course, there were sides that made the meal even better. Sage and onion stuffing, smooth apple sauce, and a line-up of bread rolls and wraps to pile everything onto.

Hog Roast Padiham

Now, it wouldn’t be a proper feast without options, would it? For our halal guests, Hog Roast Padiham had specially prepared meat so everyone felt included. And the plant-based crowd weren’t left behind either – not on our watch.

Two veggie and vegan showstoppers were on offer. First up, our colourful grilled veggie skewers with (or without) halloumi, depending on preference. Drizzled with zingy tzatziki or sweet chilli sauce, these went down fast. And then, the pulled jackfruit. Served in soft buns, slathered in hickory BBQ sauce, and topped with crunchy slaw. It was smoky, messy, and impossible to resist.

We served just after midday, and by the time everyone was fed, folks were chatting, laughing, kicking back in the sunshine.