What a good side dish does
Slow-roast pork is rich, salty and savoury. The best sides do one of three jobs: they cut through that richness (something sharp or acidic), they add texture (crunch against soft meat), or they make the meal more substantial (potatoes, pasta, bread). A balanced menu usually has at least one of each.
It's also worth remembering that sides are what your vegetarian and vegan guests are eating too. A thoughtful selection makes their plate as good as everyone else's, not a consolation prize.
The dishes below are the ones we're asked for most, from our hog roast and BBQ menus.
The sides, one by one
Coleslaw
The one side almost every hog roast needs. Crunchy, creamy and a little tangy, it works in a roll or on the plate and balances the pork perfectly.
Potato salad
Cold, creamy and filling. Ideal on a buffet or for a main meal where you want substance without hot potatoes. Pair it with something fresh rather than another creamy side.
Mixed leaf salad
Light, green and fresh. It adds colour and a palate-cleansing crunch, and it's an easy win for lighter eaters.
Tomato salad
Bright and slightly acidic, especially good in high summer when tomatoes are at their best. A natural partner to rich roast meat.
Pasta salad
Filling and popular with a wide range of ages. Good for longer events and a helpful bulk dish for vegetarian guests.
Fries
Hot, crowd-pleasing and loved by children. Best at relaxed parties, sports clubs and evening events rather than formal meals.
Sweet potato fries
A slightly more grown-up alternative to fries, with natural sweetness that goes surprisingly well with pork and BBQ sauce.
New potatoes
Buttered and herby, they make a hog roast feel like a proper sit-down meal. Our usual pick for wedding breakfasts.
Corn
Sweetcorn is a summer BBQ favourite: bright, sweet and fun to eat. It suits informal outdoor events best.
How many sides should you choose?
Fewer than you think. Our rough rule of thumb:
Evening food in rolls: none is fine, one is nice. Coleslaw is the obvious choice. The roll is the meal.
Relaxed party or corporate lunch: two or three. Coleslaw, a leaf or tomato salad, and something more filling such as potato salad, pasta salad or fries.
Main meal or wedding breakfast: three or four, including a hot or cold potato dish, something fresh and green, and coleslaw. Beyond that, plates get crowded and a lot of food comes back untouched.
Every extra side adds preparation, serving space and cost. If you're weighing up where to spend, a better main or an extra vegetarian option usually does more for the event than a fifth salad. Our cost guide explains how menu choices affect a quote.
Pairing sides with the occasion
| Event | Good choices | Why |
|---|---|---|
| Summer wedding breakfast | New potatoes, tomato salad, mixed leaves, coleslaw | Fresh and elegant, feels like a proper meal. See wedding hog roast. |
| Wedding evening food | Coleslaw, or nothing at all | Guests have already eaten; rolls are enough. |
| Corporate lunch | Potato salad, leaves, pasta salad | Easy to serve quickly; covers vegetarian guests well. |
| Children's or family party | Fries, corn, coleslaw | Familiar, fun, reliably eaten. |
| Autumn or winter event | New potatoes, stuffing, gravy, coleslaw | Warmer, heartier feel as the weather turns. |
| Sports club or festival-style | Fries, sweet potato fries, coleslaw | Hearty and quick from a serving counter. |
Seasonal choices
Late spring and summer is salad season. Tomato salads, crisp leaves and new potatoes are at their best, and lighter plates suit warm afternoons. It's also peak time for summer party catering and BBQ-style sides like corn and sweet potato fries.
Autumn calls for something more comforting. Keep the coleslaw, but lean towards warm potatoes and gravy, and let the stuffing and apple sauce do more of the talking.
Winter, especially around Christmas, suits the full roast treatment. Our Christmas menu adds festive touches such as pigs in blankets and cranberry sauce to the usual line-up.
A note on dietary requirements
Many sides are naturally vegetarian, and several can be made vegan. Creamy dressings are the usual thing to check. Let us know your numbers and we'll plan the side selection so everyone has a good plate, labelling dishes at service.
If guests have allergies, tell us specifically. We'll discuss the ingredients in each dish, though as with any kitchen handling a range of foods, we can't rule out traces.
Side dish questions
Can I choose sides that aren't on your sample menu?
Often, yes. The sample menus show typical choices, and we're happy to discuss alternatives when you enquire.
Are sides served or self-service?
It depends on the service style you choose. At a carving counter we usually serve them alongside the pork; on a buffet, guests can help themselves.
Do I need potatoes if I'm serving rolls?
Usually not. The roll is the carbohydrate. Fries can be a fun extra at informal events, but they aren't essential.
Which side is most popular?
Coleslaw, by a distance. It's on almost every hog roast menu we serve.
