One thing…we will not compromise on quality, no matter what.

All our sausages have been carefully selected for their provenance and authenticity and where possible, are Free Range. We are offering a small selection of the best that Britain can provide, influenced by flavours and techniques from Spain to Germany, Poland to Lincolnshire.

It's not just about selecting the right sausage, it's also about how to cook and present said sausage to its best advantage. If you dared to ask, we could chat with you for days about nerdy sausage facts, special German grilling techniques, sausage poaching, meat content and of course the perfect bread.

The Great British Banger: Free Range (Contains Gluten)

Devon Rose farm's 85% pork banger is a firm favourite on our menu. It's a simple blend of herbs that makes this a classic banger; delicious on its own or in a bun with a dollop of Mustard.

The classic recipe is a 'Taste of the West' gold award winner.

The Cumberland: Free Range (Contains Gluten)

The Alpha Male of the sausage world; the Cumberland is course cut with a mix of black pepper and a little parsley. Although this sausage originates in the ancient county of Cumberland,

Grasmere Farm has created a fine version from their Landrace pigs and we serve it with crispy fried onions.

The Beef Frankfurter or Hotdog: Gluten Free

Warning! Do not expect the rubbish that you get in cinemas. This hotdog is produced in southern Germany from the very best lean beef without any types of binding agents. The fresh meat is filled into delicate casings then smoked in pairs over natural beech wood fires for natural flavour and preservation, according to a 150 year old traditional recipe. Try with our German mustard...unbeatable.

The Spanish Chorizo: Gluten Free

The Spanish chorizo is a sausage that traditionally comes from the northern region of Catalan. It is red in colour and has a smokiness flavour which comes from the mild Spanish paprika, pimenton. This chorizo is produced by one of Spains leading and long established charcuterie producers. It's made to a traditional recipe using choice meats and high quality ingredients, which include pork, paprika, salt and garlic. It is an air dried sausage stuffed in natural pork casing and undergoes a brief period of curing the process.

The Smoky Polish

The Sausages are made from pure pork, which are
hung in smoke for two days. The course ground
meat is seasoned with well-selected and fresh
spices to give it a rich flavour and aroma so central
to the Polish sausage making tradition.

We serve with crispy fried onions and pickles;
delicious with a dollop of our German mustard.