Andrew James Butchery teams up with two of Devon’s leading chefs to launch signature sausage dishes in two boutique hotels.
Chefs Ben Bulger, at the Magdalen Chapter in Exeter, and Stuart Downie, at South Sands Hotel in Salcombe, joined forces with the Cullompton-based butcher to create the sausage dishes.
The sausages include a South African-inspired Magdalen Boerwors and, for South Sands, a 20oz Catherine wheel-style pork sausage. Both sausages are made with local ingredients and to each chef’s specific requirement.
The butcher’s shop is a supplier of top London restaurants, including Harvey Nichols, Smiths of Smithfield and Tom Aikens. It is also a third-generation family-run business that makes its own sausages, with authentic recipes using high-quality meat from Farm Assured UK farms.
Steve Turton, Master Butcher of Andrew James Butchery, says: “We are delighted to be working with these talented chefs and supplying their respective restaurants and hotels.
“They know and appreciate the quality and provenance of our products and were keen to give us the opportunity to demonstrate to their diners what great-tasting, expertly-made sausages taste like.”
Head chef at the Beachside Restaurant, South Sands Hotel, Stuart Downie says: “Working with top-quality companies like Andrew James Butchery, where the relationship ignites real creativity in the kitchen, sets us apart from other restaurants in the area and that’s what our clients want.
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