About Us

Phil & Jackie Rhodes

In the UK we bred Gloucester Old Spot pigs in Cornwall and this inevitably led to an involvement and eventually a partnership in a butchers shop on a friends farm. Phil spent several years working in the shop supplying a loyal public and local restaurants. Jackie reared the pigs whilst working as a teacher for children with special needs and helped out in the shop during school holidays. Christmas was always hectic but fun.

Why English Sausages?

The French produce some excellent sausages, toulouse, merguez, andouille – well maybe the andouille is more of an acquired taste so why did we feel the need to produce English sausages?

Firstly because that’s what we know and that’s what we have experience in.

Secondly because there’s a market for them. There are many ex pats that miss a traditional banger and plenty of French people that enjoy our sausages.

It’s not a case of suggesting English sausages are better than their French counterparts – they’re different.

This is our story as shown in etcetera magazine:

We often ask ourselves the question, as many of you must, how on earth did we end up here in rural France working our socks off when really we should be thinking of retirement. But then we have never been the sort of people to rest on our laurels and have always had to have a ‘project or two ‘to be getting on with. Read More..