Celebrating sausages the New Forest Marque way

Published Thursday 3 November 2011

Raisins, blackberry wine and crab apple jelly were just some of the ingredients used in a ‘blind’ New Forest Marque sausage taste-test at The Pig in Brockenhurst to celebrate ‘British Sausage Week.’

From the 31 October to 6 November the humble sausage is being celebrated throughout the UK and nowhere more than in the New Forest.

In farm shops, hotels, restaurants and cafes sausages are on the menu and with a name like ‘The Pig’, chef James Golding was keen to get involved.

All the sausages in the taste-test were supplied by New Forest Marque butcher Chris Oakes from Oakwood Butchers, who won the New Forest Marque sausage of the year 2010 for his beef, plum and raisin sausage.

Alison Barnes, Chief Executive of the New Forest National Park Authority where the New Forest Marque scheme is based with support of the district council, said: ‘The New Forest is full of fantastic local producers like Chris who use local ingredients to make fantastic foods.

‘The Marque is the only scheme like it in the country; producers are audited to ensure a proportion of their food is from the Forest and that the animals are reared to the highest welfare standards.’

James Golding, Head Chef at The Pig, said: ‘It’s our ethos is to use local producers wherever possible. We make a commitment that at least 80% of our fresh ingredients are sources from the local area.

‘Today was about tasting and sampling great local food, we have a wealth of ingredients on our doorstep which we should be celebrating. Our menus continually change depending on the seasons and what’s available.’

Local butcher Chris Oakes who supplied the five mystery sausages added: ‘It’s a privilege to have access to such great produce. We work hard to make sure our sausages are tasty and affordable.

‘The panel did really well today at guessing the mystery ingredients; however, no one could identify the flavour of the overall winner.

‘I’d like to thank Jennifer Williams from Naked Jam who supplied me with crab apple jelly; it was the overall winner by a mile. Everyone enjoyed its sweet taste and kept going back for more!’


Notes to Editor:
New Forest National Park Authority
Protect - Enjoy - Prosper
The New Forest National Park Authority’s statutory purposes are to:

  • Conserve and enhance the natural beauty, wildlife and cultural heritage of the Park - Protect
  • Promote opportunities for understanding and enjoyment of its special qualities – Enjoy.

We also have a duty to:

  • Seek to foster the social and economic well-being of local communities within the Park – Prosper.

The New Forest National Park was designated in March 2005. Its unique landscape has been shaped over the centuries by grazing ponies, cattle and pigs which roam free. Majestic woodlands, rare heathland and a spectacular coastline provide fabulous opportunities for quiet recreation, enjoyment and discovery.

New Forest Marque
For more information on the New Forest Marque and who is part of the Marque visit www.newforestproduce.co.uk
The Marque® – a sign of quality.

A product is only licensed to use the Marque® if:

  • it contains at least 25 per cent New Forest produce
  • it has met stringent standards according to its particular speciality (for example, meat producers must show that high standards of welfare and good husbandry has   been applied at all times).

The Pig
Set in the heart of the beautiful New Forest and representing a new style of country hotel, The Pig is the baby sister of the nearby Lime Wood Hotel & Spa, but with a little attitude!

The antithesis of the traditional, tweedy country house hotel, the offering here is contemporary and chic, yet totally relaxed.

The Pig is a restaurant with rooms; the focus is very much on the cuisine – fabulous, uncomplicated and simple British garden food, true to the micro seasons and influenced by the forest, with the emphasis squarely on fresh, clean flavours. www.thepighotel.co.uk

Oakwood Butchers
Contact Chris Oakes on 01590 622467 or email info@oakwood-butchers.co.uk
His butchers is located at Forest Cottage, Lymington Road, Setley, Brockenhurst, Hampshire, SO42 7UF and supplies Gordleton Mill, Daisybank Cottage, the Oak Inn at Bank and the Rose and Crown at Brockenhurst.

Naked Jam
Jennifer Williams is an artisan jam maker; the fruit that goes in her jams is often foraged from the New Forest.

For more information on the products Naked Jam stock contact Jennifer at nakedjam@gmail.com  or @nakedjam on Twitter.

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