As this is the first seminar I have held since lockdown, I am really excited to be able meet our many customers and friends once again in 2022
There are a few changes to the usual format which I am pleased to confirm
All of my seminars will now be taking place at
Chapel Gate, Bournmouth University Sports Campus, Parley, Christchurch, Dorset BH23 6BL
This is the perfect venue, set in over 65 acres of sports pitches and has an excellent centre for hospitality functions with an inviting restaurant area, bar and meeting rooms
The Campus is perfectly located, adjacent to Bournemouth International Airport and close to all the major motorway links.
Wednesday 9th March 3.00pm to 5.00pm
For those of you who have never seen this before, please join us and learn many practical hints and tips on how to prepare your pig to generate mouth-watering crackling and succulent moist pork.
Held the afternoon before, this 90-minute session is the perfect opportunity to see a full pig prepping demonstration.
This includes removing the tender-loins and the belly pork. I will explain how to pin the ears back so they don’t burn during the cooking process along with my diamond-scoring techniques to create succulent honeycomb crackling approximately 1” thick.
If you would like to join us for this and to secure your place, please let us know as soon as possible.
The new venue will also be used for hog roast training where you can become involved in a full real live hog roast. Unlike my competitors, I always believe in training our customers on a real event and where you have a queue of 100 people in front of you.
This is the only way to learn in my opinion. This will include the full pig preparation, cooking and carving and spending the whole weekend with us learning our techniques, first hand.
This will of course be on a first-served basis so book your place/s as soon as possible to avoid disappointment.
As usual our normal format includes all aspects of setting up a successful hog roasting business
This one looks like being completely full and I normally limit these to around 25 so please book early to avoid disappointment.
[Left] Brett Hindle, one of our guest chefs preparing to feed the throng. [Right] Steve just getting started
[Left] Inspect the quality design and build of the Elite Roaster for yourself first-hand. [Right] Steve offering marketing advice
Click to download a PDF overview
We were very pleasantly surprised by the friendliness and openness of all those seasoned hog roasters that we met who did all they could to answer our questions frankly and helpfully. We were both made to feel welcome and valued. All in all a good start and a very informative day!
Clive Turner – West Sussex
I must say I felt certain that the day would really be about selling your equipment to us. How wrong I was - not once did anyone try and sell anything to me and this coupled with your excellent after-sales service and support means I will definitely be placing my own order with you very soon
Lynda Naftel – The Lancashire Hog Roasting Co.
Just wanted to say thank you for your time and hospitality over the last couple of days.
I really appreciated the time and effort you spent with me showing me the tricks of the trade in preparing the hog before-hand, very informative and worthwhile!!!
And a big thank you to the great team you have around you. You all work well together and so friendly and ready to share their stories and so much advice, great insight to what’s involved in hog roasting from start to finish.
Thank you for a great day. I’ve plenty to think about in the next couple of days and decisions to be made, very soon!!
Please thank everyone in your team for their efforts and hospitality and I’ll be in touch soon
Kind regards, Durwyn
Thanks again for a great day and great food! Very informative session and has given me a lot to think about as I start the new year. Always good to meet fellow hog roasters in the business too, I never leave your seminars with out picking up something new from someone! Fantastic day.
Please do come over, it would be good to catch up again soon.
Hi Steve, thank you again for an excellent couple of days, it's truly inspiring to be with you and learn from you either at your residence or on one of your brilliant seminars, which I believe is a must for any potential hog roaster.
The confidence and knowledge gained on these seminars and prep sessions are second to none.
I can honestly say I would travel the 260 mile round trip weekly if I could, as your coaching/teaching style is so relaxed it's a pleasure to be there.
Great to see you again Steve, all the best and by the way I’m meeting two events managers next week so will keep you posted.
Kind regards, Dennis
Good morning Steve,
Once again a very well presented conference.
I think you touched on all the relevant subjects, and embroiled on the marketing side of things.
For myself I enjoyed the hands-on experience of preparing the hog on Tuesday night at your home and the more relaxed informal chat with you and the other attendees.
The next day it was also interesting chatting to the more experienced roasters who attended the seminar and hearing how the way they prepare their hog. (One did diamond-scoring and one didn’t).
But as always the talk was helpful and interesting. Will definitely be attending again. (The grub was great by the way).
Best wishes and chat again soon.
Both I and Melissa would like to thank you and your team for a wonderful seminar on the 31st August. We both found it very informative and useful. The day flowed nicely with a nice hog lunch, chatting to other hog roasters gaining from their experiences. Once again thank you.
I hope you've had a good weekend, can you believe we are now in October!
'I really enjoyed the day, it gave me a good insight into your company from sales through to individual marketing/promotion and for anybody thinking about purchasing an elite machine I would highly recommend attending this seminar, very informative, loads of information and plenty of examples of how and what to cook'
I just want to take the opportunity to thank you for the hospitality shown by you and your team over the past couple of days.
I just have to say how informative and interesting I found the whole experience. A good job well done with a nice open forum to take extra information from, I think the balance is good.
For me the next stage is to go back to my boss and have a frank conversation about the direction we take moving this aspect of the business forward.
So again my thanks and I have enough information with me to keep me busy
Thanks for your comments and although you will know only too well, the journey from Devon is a long one, I was delighted to have made the trip and found the event informative and enjoyable.
I found the experience of meeting other hog roasters really valuable and the way you encourage everyone to share their experiences very useful and I will certainly be briefing my team on what I learnt over the 24 hours spent together.
I have no doubt the tips I picked up will be useful and will help us move the business in the direction we want to go.
The key decision for me coming up is how big do we want to take it but whatever I feel we will probably be in the market for a new machine and trailer very shortly.
See you soon,
Thank you for inviting us to the seminar this week - It was extremely useful, most enjoyable, and left us with a much better understanding of the Hog Roast business and what's involved in order to launch a successful business.
It was great to see the equipment first hand and more importantly to see it in use. I would suggest that attending the seminar is an absolute 'No Brainer' for anyone considering starting or expanding a Hog roast business!
Thanks once again - We'll be in touch soon
Ian & Graham
This was my 3rd visit and I really think it was so very useful, as I saw from your excellent demonstration of the machinery, new ways I can use my existing set-up and new add-ones which I feel will enhance my service
I can honestly say that the level of support you have given me and continue to give is nothing short of astounding
I have never come across anything remotely similar as this extended family I now consider I belong to
I think the speakers you invite and the vast range of knowledge available for all to tap into is amazing
Kind regards, Lynda