The return of Worton’s famous sausages

This week we are delighted to announce the return of our signature sausages. Two varieties will be on sale from tomorrow – traditional Quatre Epices and more quirky Fallow Dear and Red Wine. All our sausages are made by hand, coarse ground from our own rare breed pigs and wild game, made without enhancers, rusks, gluten or indeed any additives other than spices and wine. Made to traditional country recipes and held together in 100% natural casings, these sausages are truly delicious reminders of how food used to taste.

We will be serving the sausages in sourdough buns with our special Roast Tommy K as the centrepiece of the takeaway menu this week. The sausages will also be available to buy online or in the shop from tomorrow.

This week’s Meal in a Box offering includes Linguine Alla Vongole, Scallops with Confit Garlic and Sourdough Pizza. As last week, we have included all the ingredients you need to re-create at home one of the dishes you may have eaten when visiting our restaurant. As well as the ingredients, the boxes include a bottle of carefully matched organic wine and, of course, a recipe card to guide you through the process.

At the time of writing, we are uncertain whether we will be able to re-open the restaurant next weekend or indeed what rules may apply if we do. Ever optimistic, we have opened the booking system and we are accepting bookings for dates from 3rd December.

We look forward to seeing you again in the shop this week and perhaps in the restaurant as well from the week after!

This Week’s Takeaway Menu:

All Butter Sourdough Croissants 2.25
Almond Croissants 2.75

Florence Fennel Quiche 3.50
Scratchings with Quince Sauce 4
WKG Pork Sausage Roll 4
French Onion Soup with Cheddar Croutons 5
WKG Pork Rillettes with toast and pickles 8
Sri Lankan Pumpkin Curry with rice 10
Special WKG Hot Dog with Roast Tommy K 10
Spiced Coleslaw / Green Salad 4

Tarte Tatin 4
Apricot Frangipane 4
Pink Grapefruit and Pistachio Cake 4.5

Coffee, Teas, Juices and Cordials


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