Devon butcher’s takes new approach to NPD
A Devon butcher’s shop has turned to an unusual source to help with new product development.
Andrew James Butchery, based at Willand in Cullompton, welcomed Exeter Chiefs rugby players to the shop earlier in the month for a morning of sausage-making and designing products.
Ben White and Mitch Lees, both sponsored by the butchery, were invited to its cutting plant to try their hand at making sausages, and to see if they had any ideas for new recipes. In the end, six hungry scrummagers from the Chiefs showed up, with a number of ideas on what to put in a brilliant banger.
Andrew Turton, managing director of Andrew James, said: “It has been really great being involved with Exeter Chiefs this season, in particular with our players Ben and Mitch. The sausage-making session was just a daft idea that, in the end, went very well; great fun.”
The players suggested Spicy Moroccan Chicken with Pine Nuts, Breakfast in a Sausage, containing sausage, black pudding, smoked streaky bacon and mushrooms, Pork & Stilton, Turkey Cranberry and Chorizo, and Pork, Cheese and Onion. After a tasting session, staff and players decided that Ben White’s Breakfast Sausage was a winner.
White said: “A fun morning – glad my sausage came out on top. We need to get Andrew and some of his lads down to a training session, so we can give them a taste of what we do for a living.”
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- andrew james
- exeter chiefs
- devon butcher’s
- sausage making
- fun ”the
- sausage making session
- fun ”the players
- suggested spicy moroccan
- players suggested spicy
- ”the players suggested
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