Sausages & Burgers

Honest meat, honest methods. Our sausages and burgers are made with native breed pork and grass-fed beef, raised slowly and properly. We season simply salt, pepper, and a few select spices to let the quality of the meat speak for itself...

Honest meat, honest methods. Our sausages and burgers are made with native breed pork and grass-fed beef, raised slowly and properly. We season simply salt, pepper, and a few select spices to let the quality of the meat speak for itself. Just real ingredients and traditional techniques that have stood the test of time.

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Sausages & Burgers
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Recipes & Stories

Why We Started Again

Why We Started Again

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The Farming Year Begins at Spring: What the Equinox Means for British Food

The Farming Year Begins at Spring: What the Equinox Means for British Food

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Why Easter Lamb Isn't in Season - And What to Eat Instead

Why Easter Lamb Isn't in Season - And What to Eat Instead

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A Farmer First, a Storyteller Second

A Farmer First, a Storyteller Second

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What a Freezer Full of Grass Fed Meat Really Means

What a Freezer Full of Grass Fed Meat Really Means

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New Life, Shared Tables and Why Our Family Farms Matter More Than Ever

New Life, Shared Tables and Why Our Family Farms Matter More Than Ever

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Preserved Tomatoes

Preserved Tomatoes

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Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

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Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

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Mussels with Saffron, Cream & Courgettes

Mussels with Saffron, Cream & Courgettes

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Pouting, Leek & Tarragon Pie

Pouting, Leek & Tarragon Pie

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Frequently Asked Questions

What goes into your sausages?
Native breed pork, salt, pepper and a few chosen spices, seasoned simply so the meat does the talking. No fillers doing the heavy lifting, no ingredients that need a chemistry degree to read.
What sausage varieties do you make?
Plain native breed, rustic garlic and herb, cheese and red onion marmalade, sweet heat pork, cocktail sausages and chicken sausages, alongside Philip Warrens' Original and Old Cornish recipes from the family's Cornish butchery.
What are Old Cornish sausages?
A traditional recipe from Philip Warrens, the Cornish butchers we partner with, made to the style their county has eaten for generations: native breed pork, simply seasoned, in a proper natural casing.
Do you make chicken burgers and sausages?
Yes, both, made with slow grown Fosse Meadows chicken: a plain chicken burger, a rose harissa version with gentle spice, and chicken sausages for anyone who wants a lighter fry-up.
How should I cook sausages properly?
Slowly, over moderate heat, turning often, for 15 to 20 minutes. A rushed sausage splits and burns before the middle is done; a patient one browns evenly and stays juicy. Never prick them, the fat belongs inside.
What is the best way to cook a thick burger?
Hard sear on both sides, then finish over gentler heat until done to your liking, resting for a couple of minutes at the end. Grass fed beef burgers are well marbled but lean enough that overcooking is the only real way to ruin them.