Three crowd favourites
When people want relaxed, hearty food for a party, a wedding evening or a staff day, the shortlist is usually the same: a fish and chip van, a hog roast or a barbecue. All three feed a crowd without a kitchen, and all three have fans. The right choice depends on your guests, your space and the time of day.
The food
Fish and chip van: cod or haddock in batter, chips, sausages and pies, with mushy peas, curry sauce and gravy. Fried to order, so it’s hot and crisp.
Hog roast: a whole roasted pig, carved into rolls with stuffing, apple sauce and crackling. One main dish, cooked for hours beforehand.
Barbecue: burgers, sausages, chicken and skewers, often with salads. Cooked in batches on the grill.
Guests with different diets
A hog roast is pork, which some guests don’t eat for religious or personal reasons, so you’ll need an alternative. A barbecue can offer several meats, and fish and chip vans offer fish plus sausages or pies. For vegetarian, vegan, gluten-free and halal guests, ask any caterer exactly what they offer: don’t assume. Battered fish usually contains gluten, a hog roast roll contains gluten, and barbecue marinades and sausages often do too.
Serving speed
A hog roast is carved and served quickly once it’s ready, because it’s all cooked at once. A barbecue comes off the grill in batches, so the queue can stall. A fish and chip van fries to order, which keeps the food fresh; the speed depends on the van, the number of fryers and the menu. Ask each caterer how long it takes to serve your numbers.
Weather and time of day
On a cold or wet evening, hot fish and chips from the hatch is hard to beat, and the cooking happens inside the van, so rain doesn’t stop it. A hog roast also copes with weather under cover. A barbecue is happiest on a dry summer afternoon and needs shelter if it rains. For a December party, a van or a hog roast is the safer choice.
Space and set-up
A fish and chip van needs a level, firm spot it can drive onto. A hog roast needs space for the roasting machine, usually under cover, and often arrives hours early. A barbecue needs a safe outdoor spot away from anything flammable. If your only space is a lawn after a wet week, talk to each caterer about the ground.
Cost
Prices overlap more than people expect, and all three usually have a minimum charge. The difference comes from numbers, menu, service time and travel, so get two or three quotes on the same basis. See what a fish and chip van costs.
Which suits which event?
| Event | Often the best fit | Why |
|---|---|---|
| Evening wedding food | Fish and chip van | Hot, fresh and a treat after the dancing |
| Summer garden party | Any of the three | Depends on your guests and space |
| Staff lunch | Fish and chip van | Familiar, quick per person, works in a car park |
| December party | Fish and chip van or hog roast | Hot food that copes with the cold |
| Wake | Fish and chip van | Simple, comforting and familiar |
| Rural show or fête | Fish and chip van | Draws a queue and serves to order |
Can you have more than one?
At big events, yes. Two different traders spread the queue and give guests a choice. For most private parties, one is plenty.
What guests remember
Hosts often worry about which option is ‘best’, but guests tend to remember two things: whether the food was hot and generous, and whether they had to queue for long. Any of these three can deliver that with good planning. Choose the one your guests will enjoy most, then plan the timing and the space carefully.
Mixing and matching
Some events use more than one. A wedding might have a hog roast for the main meal and a fish and chip van for evening food. A big festival might have several traders so visitors can choose. For a private party, though, one good option planned properly is usually better than two squeezed in.
Questions to ask whichever you choose
- How long will it take to serve my numbers?
- What space and access do you need?
- What happens if it rains?
- What’s included in the price, and is there a minimum?
- How do you handle allergies and dietary needs?
Our list of questions to ask before booking goes into more detail.
Time of year
Barbecues belong to summer afternoons. Hog roasts work year-round, especially under cover. A fish and chip van works in any season, which makes it a good choice for spring and autumn events when the weather is hard to predict.
Leftovers
A hog roast often leaves meat over, which some hosts like and some don’t. Barbecues can leave half-cooked trays. Fish and chips is fried to order, so there’s less waste.
Making the decision
If you’re still stuck, think about three things: who’s coming, when they’ll eat and what the weather might do. For a mixed crowd in the evening or in cooler months, a fish and chip van is a safe bet. For a summer afternoon with meat-lovers, a barbecue or hog roast might be the answer. Then get quotes on the same basis and decide.
A note on smell and smoke
All three make a smell, which is part of the appeal. Barbecues and hog roasts produce smoke; a fish and chip van produces the unmistakable smell of frying. Keep any of them away from open windows and washing lines, and let neighbours know.
Quick answers
Which is cheapest?
It varies by caterer and event. Compare quotes on the same numbers, service time and extras.
Which suits vegetarians best?
Ask each caterer what they offer. None of the three is vegetarian by default.
Which is best in the rain?
A fish and chip van cooks inside, so it copes well. Guests still need cover.
Planning an event? Tell us about it and we’ll check the date and send a quote.