A butcher, a chef and a brewer have come together to create a unique sausage for customers of The Carpenters Arms, the 19th century pub situated in Limpsfield Chart.
Called the Priory Farm Westerham Ale Sausage, it is a celebration of the finest ingredients from the Priory Farm Shop in Nutfield’s butcher and an award-winning bitter from Westerham Brewery, plus the skills of master butcher Andy MacNeill and the pub’s head chef Dale Harris.
After months of recipe development and taste tests, the Westerham Ale sausage has finally sizzled onto customers’ plates.
“I am very excited to be able to offer our customers an outstanding product that is the result of a partnership between local quality producers, and delighted to be working with Priory Farm to produce what is a great tasting sausage,” says Dale. “We make it our mission to source locally wherever possible and this sausage is a marriage of three counties – ingredients from Sussex and Kent and made in Surrey.”
The banger is handmade by Priory Farm butcher Andy and his team using local free-range Sussex pork shoulder meat which has been marinated in Westerham Brewery’s top selling beer, British Bulldog - a rich full bodied best bitter made from 100% Kent hops.
The Carpenters Arms stocks a wide selection of award-winning ales from nearby Westerham Brewery, including British Bulldog, but this is the first time it has served beer in a sausage rather than a glass.
The Westerham Ale sausage is available on the menu at The Carpenters Arms or from the butchery counter in Priory Farm Shop, open seven days a week.
Photos show Priory Farm butcher Andy MacNeill with Robert Wicks, founder of Westerham Brewery. General manager Chef Dale Harris cooks up the Priory Farm Westerham Ale Sausage