The academic year may be out, but that doesn’t mean there isn’t still plenty more to do across the summer for the Sheffield Uni staff – particularly for the tech department who take the “quieter” part of the year as an opportunity to do a lot of required maintenance and refreshes to have all systems ready and kicking in time for the return of the academic season.
With that amount of work to do, at least a small portion of the work still has to be reserved for the team to enjoy at least some of the summer sun. The stereotypes about the IT department remaining hunkered down in dark rooms isn’t true; even the tech team want to come out and enjoy the summer sun.
Which is what the Hog Roast Nottingham team helped provide them last week! Utilising our year round corporate catering services, the Sheffield Uni tech department ordered for our unique gourmet barbecue to come catered to their offices. The staff department of about 150 finally had a bit of time to step away from the screens and to come out and enjoy the sun with the very best of British summer dining cuisine. When it is summer vibes you are after, either in or out of the office, it simply, has to be a barbecue.
Our gourmet take on the classic British barbecue brings even greater tastes, even greater style and comfort to your summer dining plans. The tech team were able to enjoy a mass selection of barbecue foods, all prepared from fresh, home grown and reared ingredients. We had our chef’s own gourmet sausages, handmade in our kitchens with brilliant spicing added to each for that unique gourmet sizzle and splendour. Next up on the menu was our lemon and herb chicken kebabs, made to taste light and summery to then balance with our heavier, meatier BBQ marinated meaty spare ribs. 120 beef burgers served with fried onions and cheeses kept the good BBQ vibes going, along with 30 veggie sausages, BBQ pulled jackfruit, and grilled veg and halloumi skewers as veggie/vegan alternatives. Plates also came piled high with our gourmet slaw, healthy helpings of regular and sweet potato fries, light Greek salad, and seasonal leafy greens. 