Black Pudding

A British breakfast institution. Our black pudding is made the traditional way — rich, deeply spiced, and full of the kind of robust, earthy flavour that makes a full English worth getting up for. Made using locally reared pork and time-honoured recipes, it's a product with real character and genuine provenance.

Slice it thick, fry it in a little butter until the edges crisp and the centre stays soft, and serve alongside our dry-cured bacon and sausages for a breakfast that means business.

How to Cook

• Fried: Slice into rounds about 1cm thick. Fry in a little butter or oil over a medium heat for 2–3 minutes each side until crisp on the outside and hot through. The classic method.
• Grilled: Slice and grill for 3–4 minutes each side — slightly lighter, still delicious.
• Pan-roasted with scallops: Sear thick slices in a hot pan alongside hand-dived scallops for a restaurant-quality starter in minutes.
• Crumbled into dishes: Break into pieces and stir through scrambled eggs, top a salad, or use as a stuffing for chicken or pork.

Why Ours?

• Traditional recipe — properly spiced, properly made
• Locally reared pork — traceable, high welfare, Staffordshire-raised
• Made in small batches — by our butchers, with care
• Rich, robust flavour — the real thing, not a pale imitation

Love it or love it — there's no in between with proper black pudding.