Why the cooking area matters
A hog roast isn’t a food van that drives in, cooks inside itself and drives away. The roaster is set up outdoors, under cover, and cooks for several hours. It gets hot, it needs gas, and the chef needs room to carve and serve. Most problems on the day come from a cooking spot that wasn’t thought about in advance.
The footprint
Allow room for three things: the roaster itself, a gazebo or canopy over it, and a carving and serving table, plus space for the chef to work around them. Caterers publish different figures: Herts Hog Roasts says it needs an area up to 5 m by 3 m for its catering gazebo, and Hog Roast BBQ in Dorset says 3 m by 3 m (both read in October 2026: Herts Hog Roasts FAQ, Hog Roast BBQ FAQ). Your caterer will confirm what their set-up needs; we confirm ours with your quote.
Level, firm ground
The roaster and serving table need to sit level and stable. A patio, drive, yard, car park or flat, firm lawn works well. Soft ground after rain, steep slopes and gravel that shifts are worth mentioning. If the only spot is grass, think about what happens if it pours the night before.
Clearance: buildings, marquees and trees
A gas-fired roaster gives off heat and some smoke for hours. Keep the cooking area away from:
- Buildings, especially windows, doors, air vents and anything wooden
- Marquees and tents, whose suppliers often set their own minimum distances for cooking equipment
- Overhanging branches, awnings and cables
- Fences, sheds and hedges close to the roaster
- Paths where people will walk, especially children
Ask your venue and marquee supplier for their rules, and tell your caterer. A hog roast is never cooked inside a marquee or a building.
Cover from the weather
The roaster goes under a gazebo or canopy, so rain doesn’t stop the cooking. Wind is the bigger nuisance on exposed and coastal sites, so a sheltered spot helps. Your guests will need their own shelter to eat: a marquee, barn, hall or a few gazebos.
Getting the equipment in
The roaster, gas cylinders, gazebo and tables all have to get from the vehicle to the cooking spot. A step-free route is best. Tell your caterer about:
- Steps, slopes and kerbs
- The width of the narrowest gate or side passage (Herts Hog Roasts asks for at least 76 cm of clear access, as an example of what caterers look for)
- Whether the route goes through a house (usually not an option)
- How far the spot is from where a vehicle can park
Many London terraced houses have no side access. A rear gate, a front garden, a yard or a communal space may be the answer. Send photos and ask.
Power, water and gas
Most hog roast machines run on bottled gas (LPG), so they don’t need mains power to cook. A socket nearby is useful for lighting in the evening, and some caterers like access to water for hand washing or cleaning. Gas cylinders need to be stored and handled safely; venues and event organisers often ask caterers for gas safety information, so ask what your caterer can provide.
Lighting
In summer, evening service is often in daylight, but in winter it’s dark across the South East by about 4pm. The cooking area, the serving table and the path to it all need lighting after dark.
Where people queue and eat
Think about where the queue will form and where people will eat. A serving table with space in front of it, away from the roaster itself, keeps things safe and flowing. Rolls can be eaten standing up; a plated meal needs tables and chairs nearby.
Gardens, venues, workplaces and fields
- Back gardens: check side access, distance from the house and fences, and the neighbours.
- Hired venues: ask about outside caterers, gas cooking and where the roaster can go.
- Workplaces: facilities teams usually need to approve gas equipment and vehicles.
- Fields and farms: ground conditions, gates and tracks matter most.
- Parks and public land: you need the landowner’s permission, and many parks don’t allow cooking. See permission for parks and land.
A checklist to send your caterer
- The address and postcode, plus what3words for the exact spot if it helps
- Photos of the cooking area and the route from the road
- The surface and whether it’s level
- Distances to buildings, marquees and trees
- Steps, gates and passages on the way in
- Where a vehicle can park
- Power and lighting available
- Any venue or landowner rules
Sending good photos
The quickest way to check a cooking spot is photos. Take one of the spot itself, one from the road showing the route in, one of the narrowest gate or passage, and one looking up to show any branches or cables overhead. A tape measure in the picture helps.
If the space doesn’t work
If your garden or venue can’t take a roaster, ask about alternatives: a neighbour’s drive, a nearby hall with outdoor space, or a different area of the venue. Sometimes a small change makes it work.
Smoke and wind direction
Think about which way the wind usually blows at your venue. Positioning the roaster downwind of where people sit keeps smoke and cooking smells away from guests and buildings.
Quick answers
Can a hog roast be cooked in a marquee?
No. It’s cooked outside under its own cover, away from the marquee. The food can usually be served inside.
Can you cook on a patio next to the house?
Only if there’s enough distance from the house, windows and anything that could catch the heat. Send a photo.
Do I need a gazebo?
We bring cover for the roaster. You may want gazebos or a marquee for guests.
Is a small garden big enough?
It depends more on access and clearance than size. Ask with photos.
Planning an event? Tell us about it and we’ll check the date and send a quote.