Bathing us in the sunshine (which makes the testing of our machines so much more special), it has also had the effect of driving the numbers of orders of our machines through the proverbial roof! Taking orders has never been this frantic, however we cannot lay the blame solely at the door of the weather by any means. The improvements we have made on our spit and hog roaster have been enormous. With the introduction of a swathe of attachments, we have upheld our commitment to absolutism in the fields of reliability, whilst also spreading the notion of choice on behalf of our customers. So, welcome to our news page, welcome to summer and let it be full of beautiful, classic and charcoal fuelled hog roasting splendour.

In this months news we take a trip home with our design team as a testing session somehow coincides with a birthday. We also hear from some of our catering clients who put our new hog roast machines through their paces in some very labour intensive events. Along with this, we let you know the progress of some of the products we have in the very well stocked pipeline!

The start of summer saw the emergence of a party. Coinciding with a birthday of one of our stalwart design team members was the need for our new spit coupling design to be given a final whirl before we could place it on the new machines. In order to make this test fair yet truthful, we aimed to emulate the conditions found commonly at events which our caterers so often undertake themselves. Unfortunately to do this, we had to buy much beer and dress down in a thoroughly summery way. So be it. The jobs tough but someone has to do it. So. loaded up on beer and the (simulated) joy of the summer sun and each others company we set about spitting the lamb on the pole. With the new design, the lamb was n the spit in under 2 minutes at a leisurely pace (still sticking to test conditions, you see) Once the lamb was turning on the coal which had assumed its optimum cooking temperature in record time, we had very little to do. With 4 hours to wait, the side dishes could wait also. In the meantime, we had to stick to the rules of the test and pretend to be having fun. So, games were played involving cards and drink. We laughed so very compellingly, our smiles warranting an audience with Laurence Olivier at the very least. As the day drew on, the lamb began to near is beautifully cooked state. Having had to put no more extra coal into the roaster unit, we proceeded to drape the lamb in a very precise and drunk fashion. Once done, we launched ourselves at preparing a few salads and a dill sauce. The food was eaten and the party was loved. Four drunkards for the day completing a spit roast with the ease that a caterer couldn't fail to be impressed with. Food left for days of sandwiches we all lurched home, happy with the outcome and highly impressed with the pole unit and its motor set-up lovely food with minimum effort, we all knew that this year our machines surpassed their gas counterparts in every single way possible, even in ease of use!

With birthdays galore, two of our large scale catering clients took our machines to an event at Fountains Abbey in the North of England. An area steeped in historical wonder as well as full of natural beauty, one wedding and one big birthday bash were about to receive the presence of our new machines. Both cooking two pigs over the course of the day, the caterers were asked to report on the ease of use of the machine, the durability of the intensive working parts, the fuel efficiency as regards how much charcoal was needed. Also, they were also asked to gauge the publics opinion as regards the char-grilled flavour that using charcoal brings as opposed to the use of gas fired ovens. Here is what the wedding caterer found:

Arrived on site to site to see some of the most beautiful people ever. Italian or not, someone had good genes and I got the impression they were used to top quality food. The machine unit was exceptionally light, yet the style and the visual accessibility which the guests could enjoy was proving to be an attraction from the outset. Coal up to temp and spitted the pig onto the pole with ease. Once turning, turned my attention to accompaniments.

Fuel consumption was exceptional and the men in the party were all completely in awe of the unit. At least a dozen seemed to want to buy the thing off me! So easy to use, much more so than even before (which was still easier than any gas unit) only criticism is that the machine is deceptively hot on the inside compared to outside, so one must be careful. Once you know this, however, it is a great advantage as the machine can be moved with ease, even while it roasts the pig! The working parts glided across each other with absolute finesse. Symbolized by the silence generated through this process, it is clear that the ultra-tight tolerances have paid off, as the machine effortlessly cooked both pigs without missing a beat. The pole couplings and attachments made my life so easy, as the machine did all the work. The coal usage was a fantastic improvement, hard to believe really. The smiles on the faces of everyone as we cooked, carved and served was all we needed to know. The pats on the back afterwards highlighted the quality of the food. Another job well done and the machine was absolutely fantastic. Ill be ordering one right away!

So with summer marching on, why not get yourself involved in the finest way to cook? If you love food like us, we know that just one taste will get you hooked. Sit tight 'till next months installation of news and until then, happy hogging!