The roles and tasks that the modern and up to date caterer must face and conquer are vast. No more is it acceptable for a caterer, be them alone or part of a larger catering force, to hold a particularly focused and un-flexible approach towards the catering service they offer. Today, the caterer must be able to adapt, bringing to the fore the notion of variety in their ingredients and styles, whilst also keeping the quality higher than ever before. Where many caterers in the past tended to be solely focused in on one key area, it is vital importance that in today's age, the caterer must be able to adapt to the needs of their customers.

Through the process of globalisation, amongst other less broad reaching factors, the tastes and the expectations that are found within the British society as a whole have altered, shifted and, in essence, changed. Where post-war Britain saw the increase in inward migration patterns, the process of the growth of the multi-cultural society we live in today has been much quicker than the catering industry's ability to shift with the subsequent change in taste preferences across a swathe of the population. Where relatively bland food was served with much gusto (and received often with much appreciation) people, now, more than ever desire true enjoyment from their food as opposed to consuming a means to survive.

Through this shift, where once Britain was known as culinarily defunct, particularly on behalf of our European counterparts, we now stand as a shining beacon in terms of food quality and diversity. Where many foreign cultures have added to the diversity in terms of culinary approaches and taste infusions, Britain has also had a resurgence in confidence as regards its own great ingredients. Now making more varieties of cheese than France, Britain has awakened itself to the truth which is the fact that we are one of the finest ingredient producers on the face of the Earth.

With this change in the tastes of the nation, coupled with an intense increase in the demand for good quality on behalf of the population, comes great opportunity for the enthusiastic caterer. In terms of our fully customisable hog and spit roast machine unit solutions, this has never more so been the case. Our machines not only feature exceptional degrees of structural integrity through the use of ultra-tough materials, but also allow for the caterer to shift and adapt to the needs of their customer base. Whilst the main attraction of the hog roast is its relevance to not only its history as an entity but also the history of mankind itself, the idea that the caterer can apply modern aspects to the roast is something that few people can resist. Ultimately, opening up the field of possibilities for the caterer by allowing for a broad range of food to be cooked upon the machines effectively maximises their potential within the catering sphere. And this is something we are committed to.

Our charcoal fuelled spit and hog roasting machines aim to put the caterer in control. Whether a home user or a commercial caterer, we aim to allow for maximum effect, both in the sensory aspects that a hog roast brings as well the quality of the food that is cooked within them. Through this commitment our machine systems now feature more available uses than ever. This is achieved by utilising the spit pole to its greatest extent possible in order to optimise the amount of meats which can be cooked at any one time. First of all, our charcoal burning system ensures that the most heat is generated from the coal used. This is done in a highly fuel efficient way, effectively maximising the amount of meat which can be so lovingly roasted for as little fuel as possible this saves everyone money. The fool-proof spit pole system attaches to the electric motor unit which quietly yet purposefully turns which ever meat is being cooked towards its utopian degree of golden beauty. The simple yet beautifully crafted housings we manufacture for the spit attachments often leave observers speechless and awe-struck. The Chicken Spit attachment, for example, is fast becoming one of the favourites of caterers who are wise enough to maintain rigidly with the superiority of charcoal. allowing the roasting of up to 35 chickens at any one time, this allows the caterer to provide food for an astronomical amount of food. Utilising its fuel like a pro, the machine places the caterer heavily in the financial driving seat. In just two hours these chickens are roasted in their own lovely juices and have the unmistakable char-grilled beauty bestowed all over them. As with turkeys (which can also be roasted to delightfully moist perfection in this fantastic cooking method and on this very attachment), this attachment underlines our commitment to diversity on behalf of the caterer on the move, onwards and upwards.

Other attachments include the rotisserie unit. Great for racks of ribs and beef strip loins, this attachment allows the caterer to cook a huge and colossal amount of meat. Not only this, but the caterer can, with the ease associated with duck learning to swim, roast beef and lamb joints to various degrees of taste (medium, rare, blue etc) with abject simplicity and with complete confidence.

With a searing section placed within the roasting unit, the spit and hog roasters display a huge amount of culinary power in a diverse and far reaching way. Able to flash fry on a hot plate, this attachment further empowers the caterer by offering their customers more choice. Great for the caterer as a whole, this diversity allows the one machine to commit to the roles of what would seem like the roles of many different char-grilled based appliances at once.

Allowing the effortless ease of roasting vegetables as well as the ability to flame roast, our machines allow the caterer to truly customise their catering approach. Never before has the caterer been able to employ the tasty and theatrical method of flame and spit roasting whilst maintaining such a degree of choice for the customer. All this from one machine! Its easy to see why we're the nations favourite!