SA Sauces

Phil will be at the BBC Good Food Show Winter on Thursday 26 November. He will be cooking live on the Bakes & Cakes Stage and Stoves Live Stage. As well as taking part in live interviews.

See Marcus at the Show on Thursday 26, Friday 27, Saturday 28 and Sunday 29 November. Marcus will be at the BBC Good Food Show Winter every day and will be hosting the Bakes & Cakes Stage sponsored by Magimix.

Lorraine will be at the BBC Good Food Show Winter on Thursday 26 November. She will be cooking live on the Winter Kitchen Stage and taking part in live interviews and book signings.

Good Food Champion - Burtree Puddings

Glynn Purnell will be at the BBC Good Food Show Winter on Thursday 26 November. He will be cooking live on the Winter Kitchen Stage and Stoves Live Stage, as well as taking part in live interviews and book signings

Ales of Outstanding Natural Beauty

Marvellous Mustard

The Wild Peanut

The seeds of Sedgwick’s Charcuterie were sown many years ago with possibly the most romantic Christmas present ever - a sausage stuffer! Initially buying pork from friends, we experimented with many a homemade sausage. Our recipes gradually became more complex and, following family holidays to mainland Europe, we began to incorporate European charcuterie methods into our sausage making and cures. Our trips to France, Germany and Andalucia gave us inspiration to try different techniques and recipes, and we were soon making air dried hams, chorizos and salamis at home.

The next step - and a huge one at that - was quitting the day jobs and moving to our current smallholding where we could raise our own pigs, as well as grow most of our own veg, and rear chickens, ducks and guinea fowl for eggs and meat. Following a few more tasting trips to Europe - including a week touring the Artisan Norcini (pork butchers) of Tuscany - we took the step to convert an outbuilding into a butchery and curing cave so we could begin to make and sell our own charcuterie.