About
We have a passion
for the humble sausage
Its fair to say that Martin Clements is a man who likes a sausage and that he knows a lot about what constitutes a good one.
Faced with a level of disappointment in what came from the High Street he simply decided to make his own. Things started small but friends quickly noticed the quality of the bangers that Martin put on the table and wanted some for themselves. Soon the whole family was involved.
It’s a labour of love for Martin – he still makes traditional sausages every Friday in his own five-star Northampton facility, using only the very best local ingredients.
At heart we remain an artisinal food producer making what Martin wants to eat but, due to popular demand, we have now turned our expertise and direct access to the best local produce to alsostaging and curating amazing spit-roasts and barbecues across the region.
How we make our sausages
Step 1
The Meat
We use only the very finest locally-sourced meat, selected by us, trimmed and prepared in-house.
Step 2
The Mix
We use a traditional 1930’s recipe using toasted breadcrumbs and quality seasonings.
Step 3
Production
Our five-star rated facility benefits from Martin’s many years of experience in the food-processing industry.
Step 4
Sausages!
What our customers say
Get in touch
Want to order the best sausages? Have any questions? Got a special that you want? We are always open to talk about what we do and how we can help you.