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Title: Roast Hog | Hog Roast & Spit Roast Catering | London | Since 2004 · language en. First 1,800 of 3,714 characters:

Roast Hog | Hog Roast & Spit Roast Catering | London | Since 2004 Roast Hog Our Story The Food Gallery Words Book Roast Hog Hog Roast · Spit Roast · Live Fire Catering London — Est. 2004 Scroll Our Story Born from Portuguese fire. Forged at Borough Market. Roast Hog started in 2004 with a simple idea: bring the spirit of Portuguese al fresco cooking to the streets of London. Having lived in Portugal and worked as an importer of Portuguese food, Tim Clements knew that the best meals happen outdoors — around fire, smoke, and the company of people who care about what they eat. What began as spit roasts and barbecues found its spiritual home at Borough Market, where Roast Hog became known for its signature porchetta roll — a 5-inch soft ciabatta stuffed with slow-roasted hog, homemade bramley apple sauce, peppery rocket, and a slab of crispy crackling. Our Antipodean regulars christened it "The Beast." Borough Market was where we cut our teeth, built our reputation, and learned what it means to feed people properly. That chapter shaped everything that followed. Today, Roast Hog lives on as the hog and spit roast arm of The Gipsy Hill Smokehouse, bringing twenty years of live fire experience to weddings, private events, and celebrations across London and the South East. “From Borough Market to your celebration — twenty years of fire, smoke, and good company.” The Food Slow fire. Simple ingredients. No shortcuts. The Roast Hog Roll Our signature. A soft ciabatta roll loaded with porchetta-style hog roast, homemade bramley apple sauce, fresh peppery rocket, and a couple of pieces of crispy crackling. Big enough for brunch. Good enough to keep you thinking about it for days. Whole Hog & Pulled Pork Free-range hog, marinated with

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