About

I've been fascinated by sausages all my life. It's mostly true to say I've never had a sausage I haven't enjoyed; there is something inherently alluring about a sausage and I find them utterly irresistible.

I make sausages as well as I can, using the best ingredients available to me. At the moment, I use pork almost exclusively from Fred, Milly, and Danny at Gothelney Farm in Bridgewater. They farm in a way that makes sense to me - without chemicals, and with respect to nature and the people who work there. I buy whole animals and use every part. 

I opened Owen's Sausages & Hams after the closure of my last project Monty's Deli. I was interested in a way that I could make things with my hands and feel closer to the land and community, whilst prioritising time with my Family. Part of the schtick I pedal at the shop is that I accidentally opened a restaurant because I didn't know how to do anything else.

At the moment I have some help during service but everything else I do completely on my own. I wanted to see what two hands could make - to have a role in the community as a  craftsperson, and experiment to see whether that was enough. I built the sausage shop from a shell in an industrial estate, then built a smoker from an old fridge, and set up shop. I'm currently open Thursday, Friday, and Saturdays and I work production the rest of the time. It's not so important to me that people see the work that goes into it but it really makes my day when someone comes in and tells me it was the best sausage they ever had. And that has happened at least twice...

See you soon!