Hungry Hog South West

Mark Paton set this up in Plymstock in 2012, bringing a food career of more than 33 years to the business of cooking a whole pig properly. What lifts it above the average roast in a field is the sourcing: meat from Palmers of Tavistock, rolls from Hugo at Teign Valley Bakery, sauces and chutneys from Hogs Bottom Garden Delights, and even the gas bought locally. Clients have ranged from the National Trust to Plymouth and Cornwall councils.

The roast is slow cooked until the meat falls off the fork, served with homemade stuffing, apple sauce and as much crackling as you can reasonably manage. Beef, lamb, spit-roast chicken, vegetarian options and children's choices mean nobody stands about empty-handed, and they can cater for up to 300, handling set-up and service. Get in touch for a quote if you're planning a wedding or party, or find them at local markets first.