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Product Descriptions

º Lincoln Imp: Dark, Rich & Savoury, this dry-cured sausage is a play on the flavours of fresh Lincolnshire sausage and Lincolnshire Plum bread. Ingredients include sage, garlic, lovage, dried fruit and Kernel Brewery's Export Stout. Contains Barley (from the Beer)

º Answell: Named for Norfolk authoress Anna Sewell who penned Black Beauty, this sausage is flavoured with blackcurrant, black pepper and Five Points Brewery London Smoke. An homage to the English countryside and the flavours of the hedgerow. Contains Barley (from the Beer)

º Snapdragon: Tart & Fruity and reminiscent of Christmas. This sausage is a heady mix of Apple Pomona from The Somerset Cider Brandy Company, dried currants and some fiery spices. Gluten Free

º Mother's Ruin: Inspired by turn-of-the-century gin Cocktails, this sausage combines Juniper, Fennel seed and Chardonnay from London’s only urban winery, London Cru. We can’t guarantee that it won’t wreak as much havoc on your Mum as gin did back in the day. Bright, fresh and perfect for sipping, errr, we mean nibbling. Gluten Free

º Hoghton Loin: A lovely marbled offering, we cure our loin with the Lancashire grown flavours of Rosemary, Fennel and Horseradish. Named for a Grade I listed Lancs Tower where the mythic knighting of Sir Loin may or may not have taken place. Gluten Free

º Special Guests: Moon's Green Chili Loin, a spectacular spicy number, this whole muscle is cured with cinnamon and nutmeg and then rolled in dried chili. Native Breed's Cured Nape, a classic whole cured muscle is a great example of good quality pork. Gluten Free; Cured Nape Contains Mustard Seed and Celery Seed