Sausages are a part of our cultural heritage; succulent, satisfying, essential to an English breakfast and top nosh at lunch or dinner with mashed potatoes and onion gravy. Never regarded as a fine dining experience, sausages have, let's be honest, always been a way of using up cheaper cuts of meat that the butcher couldn't sell whole. Well done to the economical butcher for using every part of a porker. However, a good butcher's own banger is a world away from a mass produced, salt and sugar filled, icky concoction of mechanically recovered meat product, fat and ground up unmentionables that pass for sausages in our supermarkets.

Lesley and Richard Goodman of Gara Barton produce venison and rare breed pork and make exceptional sausages. They also have a wealth of experience of farming, butchery, and meat production which they will be happy to share with you when they lead the workshop.

During the morning Richard and Lesley will discuss how sausages are made, good and bad ingredients and flavourings. They will demonstrate how to mix, fill and link sausages using their classic recipes. You will then devise your own flavouring and make your own sausages to take away. Finally, we will make classic sausage dishes to eat as a late lunch with a glass of cider.

Suitable for beginners and intermediate cooks wishing to expand their repertoire. Each course is limited to 8 places to allow for maximum participation. £75.00 per person. Lunch included. Starts 09:30 and ends around 4:00

or call us on 01803 752943