“Porker”

Whole Pig salted, oiled & herbed with Super Event's secret recipe! Spit roasted for 8 to 10 hours over charcoal and apple wood chips. We constantly baste the pig so the flavour penetrates through to the meat. The Pig is served with crisp salt crackling, home-made Bramley apple & garden mint sauce, apricot, sage & onion stuffing and a rich roast mustard gravy

New Forest Venison

The very best venison marinated in a special marinade of red wine, Port, orange juice, Marmalade, bay leaves & mustard. Spitroasted and served with a plum, orange jam & rich roast red wine gravy

Minted Lambs

Our lambs are served French style; studded with lots of fresh garlic, Rosemary sprigs, fresh lemon juice & olive oil. After being roasted slowly over charcoal they are served with a fresh mint & redcurrant jelly

Turkeys

Our turkeys are roasted with a rosemary, sage & apricot oil and regularly salted to encourage crispy skins. We serve the turkey with a fresh herb cream & white wine gravy with lashings of black pepper & bowls of port, cranberry & ginger sauce

Chickens

Our chickens are prepared “Italian style”, an incredibly popular recipe. We make a paste of sundried tomatoes, pesto, garlic, olive, onion, parmesan cheese & basil, put under the chicken skins. We serve this dish with a classic Provencale sauce & fresh parmesan

Smoked Calvados Baked Ham

Whole legs of smoked gammon soaked in English cider, Calvados, sage, chervil & studded with cloves, glazed with Muscovado sugar & cinnamon, served with a wholegrain mustard sauce

Wing Ribs of Beef

Scottish ribs of beef rubbed with English, Dijon & wholegrain mustard & cracked pepper, cooked over charcoal & served with a horseradish & pepper sauce