availability of large roasting ovens chefs throughout the ages
have perfected the art of cooking meat and poultry over open
fires. To ensure even cooking and great flavour they found that
rotating the food over the flame produced the best results.
When most people
hear about spit roasting they normally think of Tudor times and
King Henry. This was a time of great experimentation in English
cooking and King Henry demanded the best of his Chefs. Many of
the techniques of our spit roasting preparation, marinades and
cooking styles have their origins from this time.
A large Hog roast
will take approximately six hours to cook to perfection and a
Ram between three to four. A recent Tudor cookbook discovered in
the national library quotes the same cooking times. The only
difference for us is we have a motor to turn the spit and use
gas to create the open flame.
A large variety of
meat and poultry can be spit roasted from a full sized Hog to a
small free range chicken. Cooking time will of course vary
greatly and our chef will discuss this with you when you are
choosing your menu.
The meat is
prepared seasoned and mounted on the spit prior to our arrival, then in full view
it is cooked under the constant supervision of our chef. As the
aroma starts to waft on the air the spit roasting becomes a
constant attraction as young and old are fascinated to see the
process. Our roaster will not produce acrid smoke or fumes and
is safe and rated for cooking indoors or out.
Once the meat is
cooked our chef raises the spit and will carve, again in full
view. The carving and meat presentation is a great crowd puller
and our chef is happy to discuss the cooking techniques but will
not pass on his secret marinade and sauce recipes many have been
handed down from medieval times.