Join Chef Simon for a hands on workshop exploring Sausage Making, Butchery and our Pigs.
As the makers of PROBABLY the Best Sausages in the County – or should that say Country?! – we would love to share with you the process and techniques.
Of course, great sausages start with fantastic, traditional pigs reared “organically” and allowed to grow at a natural pace – the workshop will include a meet the pigs moment as you feed the girls and understand the difference that humane, free-range growing delivers.
We will then cover rudimentary butchery before we have you make your own sausages to take away.
The session will conclude with a sausage/pork based lunch and you will leave with some of your own, handmade sausages.
The workshop will include an opportunity to taste a seasonal lunch with Simon
Simon Spence, a lifelong food and drink enthusiast, turned his attention to cooking in 2012, following a career in the city across property, insurance and computers. Crystallised on a childhood trip to Perpignan, Simon’s passion began on trips to the market in search of the freshest and ripest produce, and was revisited when he began teaching himself new techniques and cuisines, with influences including Simon Hopkinson and Rowley Leigh.
Joining Worton as Baker in 2017, he transformed the bread, viennoiserie and cake offering. He also took on the role of Chief Zymologist, fermenting grains, fruit and vegetables ensuring the year round availability of produce on our regenerative, closed-loop farm. In 2019 Simon took the opportunity to buy the farm and relaunched as “Worton Kitchen Garden”
