Dietary needs
Paella: several pans side by side cover meat, seafood, vegetarian, vegan, gluten-free and halal guests. Hog roast: pork is the centrepiece, so vegetarian, vegan, halal and some other guests need separate dishes. Barbecue: flexible, but vegetarian food has to be kept apart on the grill.
Queues and service
Paella: served from the pan, so service is quick once it’s ready. Hog roast: carved and served in rolls or on plates, fairly quick. Barbecue: food comes off the grill in batches, so queues can build.
Theatre
All three are fun to watch. Paella has the colour and smell of the rice cooking; a hog roast has the spectacle of the whole animal; a barbecue is familiar.
Weather and space
All three need outdoor or well-ventilated space. Paella and barbecues need a level spot for burners or grills; hog roast machines are large and heavy.
Cost considerations
All three can be good value for large numbers because one cooking set-up feeds many people. Costs depend more on the menu, staff, extras and travel than on the format. Get quotes for the same numbers and the same extras to compare fairly.
Leftovers and waste
Paella and hog roasts are cooked in large batches sized to your numbers. Barbecues can be cooked to demand. Whatever you choose, give accurate numbers to avoid waste.
Combining them
You don’t have to choose just one. A tapas starter and a paella main, followed by a dessert table, works well. Some events have a paella station alongside a barbecue for variety.
Which suits which event?
- Wedding with mixed diets: live paella
- Large outdoor party with mostly meat eaters: any of the three
- Casual family gathering: paella or barbecue
- Festival stall: paella, for fast service from the pan
Space and set-up
A paella set-up is a burner and pan with a serving table. A hog roast machine is large and heavy and usually needs to be wheeled into place. A barbecue can be anything from a small grill to a large catering unit. Check what each needs at your venue, and whether the venue allows it.
Smells and smoke
All three produce cooking smells, which are part of the appeal outdoors. Barbecues and hog roasts can produce more smoke. If you’re in a garden with close neighbours, it’s worth bearing in mind.
Serving and eating
Hog roast is often served in rolls, which is easy to eat standing up. Barbecue food is similar. Paella is easiest eaten with a fork, from a plate or bowl, ideally sitting down, although it works standing up too.
The verdict
There’s no single right answer: it depends on your guests, your venue and the feel you want. Hog roasts are hearty and traditional; barbecues are familiar and flexible; live paella is colourful, sociable and particularly good when guests have mixed diets. If you’re torn, ask each caterer how they would handle your vegetarian, vegan and halal guests, what happens in the rain, and how quickly they can serve your numbers. The answers usually make the choice for you.
Whichever you choose, give the caterer accurate numbers, a clear running order and a good description of the venue, and you’ll get the best from them.
Questions to ask each caterer
- How would you cater for our vegetarian, vegan, gluten-free and halal guests?
- How long does service take for our numbers?
- What space, ground and cover do you need?
- What happens if it rains?
- What’s included in the price, and what’s extra?
Asking the same questions of a paella caterer, a hog roast caterer and a barbecue caterer makes it much easier to compare them fairly.
What guests remember
Guests rarely remember exactly what they ate at a party, but they remember how it felt: whether the food was hot, whether there was enough, whether they had to queue for ages, and whether there was something special about it. Live cooking, whether it’s a paella pan or a hog roast, gives an event a focal point. Paella adds colour, aroma and a sense of occasion, and it handles mixed diets better than most.
A note on presentation
Presentation matters at any event. Paella served from a giant pan, scattered with prawns and lemon, makes a striking centrepiece. A hog roast has the drama of the whole roast. A barbecue is more casual. Think about the photos as well as the food: which would you like in your pictures?
Mixing and matching
Some of the best events combine different kinds of catering. A paella station and a barbecue side by side give guests a choice and spread the queues. Tapas or canapés first, then paella, then a dessert table works well at weddings. For big festivals, organisers often book several live-cooking traders to give the food area a buzz. Whatever you choose, keep the overall menu balanced, with a hearty option, a vegetarian or vegan option and something sweet.
If you’re unsure, describe your event to a couple of caterers and ask what they would suggest. Their answers will tell you a lot about how they work.
Whichever you choose, book early for summer dates, give accurate numbers and share a clear running order. Those three things matter more to the success of the food than the format itself.
Still undecided?
Tell us about your event, your guests and your venue, and we’ll give you an honest view on whether live paella is the right fit, even if the answer is that something else would suit you better.
Which to choose
If your guests have mixed diets or you want something a little different, live paella is hard to beat. See live paella catering.
Quick answers
Is paella more expensive than a hog roast?
Not necessarily. Compare quotes for the same numbers and extras.
Which is best for vegetarians?
Paella, because a vegetable or vegan pan is a proper main dish.
Which is the most fun to watch?
That’s a matter of taste, but people do love watching a giant paella cook.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote.