The Guardian Recommends..

Matthew Fort, food writer for the Guardian since 1989, formerly the Glenfiddich Food Writer of the Year, Restaurant Writer of the Year and Cookery Writer of the Year, recommends our glorious Bath chaps…

(QUESTION) “Hugh Fearnley-Whittingstall reminds us that pigs’ cheeks were traditionally used to make Bath chaps. I used to buy them at Sainsbury’s. Where can I get them now?”

See Matthew’s response:

The Guardian

National Sausage week

R J Balson’s Spicy Pork and Toffee Apple sausage, created for fireworks night, reached the finals of the competition and was judged to be one of Britain’s “Most Legendary Bangers” by the panel of experts and guest judge Noddy Holder

Picture of Noddy Holder presenting our certificate to Billy Balson and Rudi Boulay from R J Balson & Son.