Big Smoke’s Best Banger: the hunt begins

Exciting News – In the first week of April Cookery School will be hosting the judging of the capital’s best local sausage. The Jellied Eel wants Londoners once more to choose their favourite from 22 sausages available at certified farmers’ markets and independent butchers, made with ingredients from within 100 miles of London.

It’s not just plain pork on offer, with venison and lamb amongst the entrants. After voting closes on 18 March, a short-list of those with the most public votes will be put to a tasting panel including our very own Rosalind Rathouse, Fortnum and Mason’s Jonathan Miller, Opera Tavern chef Ben Mulock, food writer Rebecca Seal and Food Stories blogger Helen Graves. The winner will be announced in May.

The competition is being launched with the latest issue of The Jellied Eel, which has a special focus on food and money. Editor Ben Reynolds explains: “What with the recent boycotting of Starbucks, and the new trend for cash mobs of local independent businesses in the city, consumers are really taking notice of what their food-spending supports. Buying the big smoke’s best bangers is a great way to make sure that your money feeds the local London economy.”

How can you get involved?

Go to your local farmers’ market or one of the independent butchers that are participating to find out which is your favourite sausage, and to vote for itonline at www.sustainweb.org/jelliedeel/vote/. You can win a bumper banger bag donated by the winning producer and a meal for two at the Opera Tavern.

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Competitions

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