Our Approach

"The phrase ‘If you're going to kill the animal, it seems only polite to use the whole thing' was coined by London restaurateur Fergus Henderson in his 2004 book ‘The whole beast: Nose to tail eating’ The award-winning book sparked an interest in the slow food movement and getting more 'connected' with our food."

*Source: Organic Foods

At Whole Hog Catering we strongly believe in the nose to tail ethos and the slow food movement, along with endeavouring to work closely with local farmers and growers.

(Whole Hog nose to tail menu coming soon)

Our Story

Jye and Kelly McKillop head Whole Hog Catering with experience in hospitality, event management and design. Jye has worked as a professional chef for over 20 years, spending most of his career in Sydney and Melbourne. Kelly has worked as a graphic designer within various industries, gaining extensive knowledge in marketing and event management.

At Whole Hog Catering we pride ourselves on delivering exceptional menus to suit any style of event. Our food is inspired by cultural influences surrounding the Mediterranean Sea and a touch of South East Asia. Working with locally sourced farmers and growers, our menus are seasonal with what's best on offer.

Our passion for food, styling and events will make your next function flavourful, elegant and uncomplicated.

Have an upcoming event?

Get in touch to enquire about your next event's catering needs.