Devon Sausage Specialist Seizes Opportunity to Work With Top Chefs

Cullompton-based Andrew James Butchery has joined forces with a pair of Devon’s leading chefs to launch signature sausages dishes in two of the county’s boutique hotels.


The butcher, which supplies top London restaurants including Harvey Nichols, Smiths of Smithfield and Tom Aikens collaborated with Ben Bulger, at The Magdalen Chapter in Exeter and Stuart Downie at South Sands Hotel in Salcombe to create bespoke sausages dishes.


The sausages include a South African-inspired Magdalen Boerwors and for South Sands a 20oz Catherine wheel-style pork sausage, both made to each chef’s specific requirements with locally-sourced ingredients.


Supplying directly to chefs across the UK, Andrew James Butchery is a third generation family-run business based in Cullompton, which until recently traded as Turtons of Devon.


The butchery team make its own sausages using authentic recipes and create bespoke sausages, using only the highest quality meat from Farm Assured UK farms.


Steve Turton Master Butcher of Andrew James Butchery says: “We are delighted to be working with these talented chefs and supply their respective restaurants and hotels.


“They know and appreciate the quality and provenance of our products and were keen to give us the opportunity to demonstrate to their diners what great tasting, expertly-made sausages taste like.”


Award-winning head chef at the Beachside Restaurant, South Sands Hotel, Stuart Downie, says: “Working with top quality companies like Andrew James Butchery, where the relationship ignites real creativity in the kitchen sets us apart from other restaurants in the area and that’s what our clients want.