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

A Generous Season

A Generous Season

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The Art of Slowing Down

The Art of Slowing Down

October on the farm: apples in the store, mushrooms in the fields and why slowing down to eat with the season is one of the simplest ways to shape the countryside.

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How We Farm Our Christmas Turkeys

How We Farm Our Christmas Turkeys

A special Christmas turkey begins life long before December. Ours are reared slowly, naturally and traditionally at Orchard Farm in Devon, ranging across grassy pasture and amongst established cider apple orchards.

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Is Your Meat Really What It Claims to Be?

Is Your Meat Really What It Claims to Be?

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What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

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The Cheapest Food Is Often the Most Expensive

The Cheapest Food Is Often the Most Expensive

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A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Roast Pork Loin with Root Vegetables

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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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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.