The wonderful thing about Scotland is that you never have to go far to stumble upon a slice of history – and in our line of work, getting up close with some of the country’s most iconic landmarks is just another (very enjoyable) perk of the job!
Hog Roast Ardmillan’s latest adventure took us to the eye-catching and utterly unique Kelburn Castle and Estate. Nestled along the Ayrshire coast, Kelburn is Scotland’s oldest castle to be continuously inhabited by the same family for over 800 years – which is impressive enough on its own. But it’s not just its history that turns heads – it’s the bold, technicolour graffiti that wraps around the castle walls, thanks to a team of Brazilian street artists who brought their colourful flair to this historic treasure. The result? A fusion of old and new that you have to see to believe.
So when Leigh invited Hog Roast Ardmillan to cater a special BBQ for 125 guests at this one-of-a-kind venue, we were over the moon. A castle picnic under the sun? Yes, please!
We set up shop on the lush estate grounds, with the Firth of Clyde glistening in the distance and not a cloud in sight. The Scottish sun was out in full force (yes, really!), and while our crew manned the grills like pros, we were secretly grateful for the shade of our trusty gazebo.
Our menu on this occasion was as bold as Kelburn itself: handcrafted butcher’s sausages, juicy British beef burgers, sticky spareribs, zesty Thai chicken, and piles of both sweet potato and traditional fries. And, of course, Hog Roast Ardmillan made sure our vegetarian and vegan guests were well looked after too, with hearty meat-free options that went down a treat.
The side tables were a sight to behold – soft rolls and wraps stacked sky-high in picnic-style baskets, plus bamboo bowls brimming with tangy coleslaw and garden-fresh salads. It was a buffet fit for royalty (or at least, very hungry guests!).
With the scent of sizzling BBQ in the air and those unbeatable sea views as the backdrop, it’s safe to say the day was a roaring success. The guests were just as generous with their compliments as we were with our portions, and many helped themselves to extras.