Meet Ted Berner, a most affable fellow, fanatical surfer and passionate cook who has made the art of the pig roast his speciality.
Actually, he'll roast anything for you on his wood-burning spit, which he designed and welded himself, and which he transports to parties all around the country. It has two "troughs" in which he burns a hardwood such as cherry, which he also supplies; the two-sided heat ensures that the meat cooks slowly from within, without burning. His menu elevates the standard barbecue or garden party to something exotic.
Berner is Swedish-born with a Cork accent. He is a graduate of Ballymaloe, where he also worked, and he has cooked in a number of award-winning restaurants, including Amlagh House in Dingle, the Grapefruit Moon in Ballycotton, Cake Café in Dublin and for Arbutus Breads. He is a member of the Slow Food Movement, and with that connection comes excellent sources, including Fingal Ferguson in Schull, Darren Allen in Shanagarry, Hicks of Dún Laoghaire and Buckleys in Moore St.
A pig roast will feed a party of 100 or so, and may take up to nine hours of cooking over the fire. Berner might roast a lamb simultaneously and that would provide enough for 50 people - you can try one at a Slow Food Spit Roast Feast tomorrow at Macreddin Village, Brooklodge Hotel, Aughrim, Co Wicklow at 2.30pm. He'll also roast ducks, chickens and fish. He caters for more formal gatherings, too, from stylish little drinks parties with canapes or extravagant birthday parties and, of course, weddings.
A pig roast can be a smoky affair so you need to have a garden big enough to keep well away from the spit. But the roast pork makes a welcome change from steak. It's served with home-made apple sauce. Yum. Prices start at about €15 a head, and depend on the nature of the gathering and the number of accompaniments you choose. There wasn't a scrap left over from this little piggy.
Ted Berner, Wildside Catering 086-8681863, www.wildsidecatering.ie