Member Spotlight: The Gourmet Hog Roast Company

From loading vans in Wimbledon as a two-man operation to serving the Prime Minister at 10 Downing Street and building a nationwide franchise network, The Gourmet Hog Roast Company has come a long way since launching in 2012.

Founded with a simple belief that hog roast catering could be more professional, consistent and memorable, the business has spent more than a decade raising standards within the outdoor catering industry through exceptional food, traditional cooking methods and outstanding hospitality.

In this Q&A, founder, Nick Warlow, reflects on spotting a gap in the market, the realities of building a business from the ground up, the lessons learned through national expansion, and why staying true to quality and authenticity has remained at the heart of everything they do.

What made you believe there was a real gap in the market back in 2012?

Most hog roast catering at the time felt basic and inconsistent. We saw a gap in the market that most hog roast caterers were a man in a van operation, and not a professional catering company

What were the biggest challenges of starting as a two-man operation in Wimbledon?

Everything depended on us. We cooked, loaded vans, cleaned equipment, answered enquiries and drove across the country on little sleep. Building trust was difficult early on because clients were handing important events to a very small company.

Were there any moments in the early years where you nearly gave up?

Absolutely. Winter months were tough financially, equipment failures happened at the worst possible times, and there were weeks where we questioned whether it could become sustainable. But every successful event and happy client kept pushing us forward.

How important is storytelling and heritage in the food you serve?

It’s hugely important. Traditional hog roasting is rooted in theatre. People connect emotionally to food when there’s authenticity behind it. We’re not just serving meals, we’re creating experiences people remember long after the event ends.

In a catering world where convenience often wins, why stay committed to traditional cooking methods?

Because people can taste the difference immediately. Slow roasting over hours creates flavour, texture and atmosphere that shortcuts simply can’t replicate. Guests remember authenticity. Anyone can reheat food; fewer companies are willing to invest time into doing it properly.

What’s one thing customers notice immediately that sets your service apart from competitors?

The professionalism. From communication to presentation, uniforms, service and food quality, clients immediately notice we operate more like a premium hospitality company than a standard event caterer.

What’s the most memorable customer reaction you’ve ever had?

We catered for the Prime Minister and 200 MPS at 10 Downing Street. The PM at the time came up and said he really enjoyed the lamb chops we’d cooked. He’d just flown in from a Nato meeting about the Ukraine crisis.

Has customer expectation changed since you started in 2012?

Massively. Clients are more informed, more quality-focused and expect complete experiences rather than simply catering. Presentation, dietary options, branding and service standards matter far more today than they did 12 years ago.

What’s the hardest part of scaling hospitality without losing the personal touch?

Consistency. As you grow, you can’t personally oversee every event, so systems, training and culture become critical. The challenge is making every customer feel valued while operating at national scale. That’s why we launched as a franchise operation so each franchise has the same passion and personal touch as us.

At what point did you decide franchising was the right path?

Once we realised demand was growing faster than a single central team could realistically handle. Franchising allowed us to expand nationally while working with people who shared the same standards and passion for hospitality as us when we founded it.

How do you protect company culture as the business grows nationally?

We focus heavily on training, communication and leading by example. Skills can be taught, but attitude matters most. We only work with people who genuinely care about service, reliability and food quality.

What mistakes did you make during expansion that taught you important lessons?

Trying to grow too quickly at times. Early on, we occasionally said yes to opportunities before the infrastructure was fully ready. It taught us the importance of systems, patience and protecting quality above rapid growth.

How did the opportunity to cater at 10 Downing Street come about?

It came through reputation and referrals. In hospitality, word travels quickly when you consistently deliver high standards. In this case, we had previously catered at The Spectator summer party and our name was passed on.

What was going through your mind serving the Prime Minister?

A mix of pride, pressure and focus. Once service starts, though, you treat it like any important event – stay calm, stay organised and make sure every guest receives exceptional food and hospitality.

What’s the most logistically challenging event you’ve ever catered?

We have catered on a sea fort in the middle of the Solent. All equipment had to be transported via boat.

What skills have become more important as you moved from operators to leaders?

Communication, delegation and decision-making. Early on, success depends on hard work. As you grow, success depends on building teams, creating systems and trusting other people to deliver your standards.

How do you balance growth with maintaining standards and reputation?

We’d rather grow steadily than compromise quality. Every event reflects the brand, so maintaining standards always comes first. Reputation takes years to build and one bad event to damage.

What keeps you motivated after 12 years in the industry?

The variety. Every event is different, and hospitality gives you the chance to be part of important moments in people’s lives. Seeing clients come back year after year is incredibly rewarding.

If you could go back to 2012 and give yourselves one piece of advice, what would it be?

Don’t underestimate the importance of systems and structure early on. Passion builds the business, but organisation is what allows it to scale successfully.

What does success look like for The Gourmet Hog Roast Company over the next five years?

Continued national growth while maintaining the quality and reputation we’ve built. We want to become the UK’s most recognised premium hog roast and outdoor catering brand without losing the authenticity that got us here.

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