Trevaskis Farm
Trevaskis Farm




 EDITION 15 - 07-11-08


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 Image goes here - Right click and choose Image Properties

Trevaskis Sausage Day 2008 - another real banger!
This Saturday 8th November, Trevaskis Market hosts the second annual Sausage Day. With tasters, special offers and an incredible range of our speciality sausages, our Big Sausage Saturday in the new TM looks set to be even bigger and better than last year.

All week we have been celebrating National Sausage Week with delicious sausage recipes on our specials menu and a 10% discount for our restaurant diners on our home made pork sausages from the Market.

Toulouse, Cumberland, Boerwors,chorizo, garlic and herb, pork and tomato, Saucisse Campagna (country sausage), pork and leek and classic Cornish pork are some of the varieties on sale in the Market on Saturday, with all available to try before you buy, as well as a range of the finest locally produced and home made chutneys and sauces - all the right ingredients for a fantastic sausage feast!

Sausages Day is a buzzing day with chefs and ovens kept busy providing steaming hot tasters from the restaurant, with hot sausage baps on sale in the Market all day. Or if you need a little more inspiration, make a day of it with our lunch specials in the restaurant featuring such sausage classics as Toad In The Hole, sausage casserole, home made sausage rolls and much more made by our skilled team of chefs.

Pete, Huw and the team will be on hand in the butchery as always, to offer guidance advice. Huw has won numerous awards in his career, including the original Guardian newspaper 'Sausage Quest' where he won the award for 'Best Tasting Sausage' and the rosette for 'Best Tasting Sausage in the Country' from Henrietta Green's 'Food Lovers Britain', as well as supplying Selfridges and the Sainsbury family. And with Christmas approaching, Pete's many years experience mean he is the perfect butcher to guide you to find the ideal cuts of meats for your Christmas dinner and can take your order for turkeys, ducks and geese plus any trimmings you need.

Our sausages are all made with pork from our own herd of rare breed British Lop pigs, which can be seen roaming free-range in their enclosures around the farm, so you can be assured not only of the highest quality meat, but that food miles, or 'yards' as we like to say, are at an absolute minimum while the sausages are as fresh as they possibly can be. Once you've tried a Trevaskis sausage, nothing else will taste as good!

Sausage Day is one of many events in the Trevaskis Calender - watch this space for detials of Game Day on November 29th.

We look forward to seeing you on Saturday!

We look forward to seeing you all soon - Thank you!
Giles & the Trevaskis team