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Butcher and Brewer Work on Grand Depart Taste Boost

R&J Yorkshire’s Finest Farmers & Butchers are working in tandem with West Yorkshire brewer Timothy Taylor’s to create exclusive French-style bangers and beer to tempt the tastebuds of Tour de Yorkshire fans across the region.

To celebrate the arrival of Yorkshire’s Grand Depart this summer, R&J the Kirkby Malzeard-based catering butchers have hand-crafted a brace of bangers to be sold in Taylor’s pubs, one of which incorporates a special Le Champion Ale from the renowned Keighley brewer.

Katie Jones (nee Lomas)

Katie Jones (nee Lomas)

R&J have fashioned a Hog & Hop sausage containing the Le Tour tipple, a 4.5 per cent ABV French-style Blonde beer, along with a traditional Toulouse-style sausage with a Yorkshire twist. Both recipes feature 100% British pork.

The initiative was launched in true Tour de France style when a foursome of Taylor’s finest - operations manager Heike Funke, operations director Andrew Daykin, and sales representatives Andy Whitehead and Andy Towers – adopted pedal power to cycle from their Knowle Springs Brewery to hand over Le Champion samples to be used in the sausage-making process at R&J’s North Yorkshire headquarters.

R&J already supplies fresh meat and other products to Taylor’s managed pubs, and these will now be complemented by the two Le Tour specials, available to food and drink aficionados at the Woolly Sheep, Skipton, the Lord Rodney, Keighley, Royal Oak, Ripon, and the Town Hall Taverns, Leeds, while stocks last.

After completing the 40-mile cross-border cycle ride, Heike Funke commented: “These delicious sausages are going to make a superb addition to the menus in our managed pubs. What better way to celebrate the start of the Tour de France than by enjoying a meal of R&J’s special sausages, coupled with a pint of Timothy Taylor’s novel French-style blonde beer.”

R&J’s managing director Ryan Atkinson said: “Yorkshire’s Grand Depart passes within yards of some of Timothy Taylor’s pubs, while the Leeds to Harrogate stage on July 5 goes within five miles of our butchery.

“We were extremely keen to be involved in cycling’s greatest global spectacle and wanted to create something extra special. You could say we’ve had a tête-à-tête with Timothy Taylor to concoct some bangers and mash tun magic!

“Some of our other hospitality sector customers have also asked us to make one-off Le tour sausages, burgers and other culinary delights for them. We have a traditional butcher’s bike to join the Le tour celebrations, which will be given a new livery and used to make local deliveries during the lead up to the Grand Depart. Our delivery team will all be wearing the yellow jersey leading the way across Yorkshire!”

Moule Media

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