Chris concocts strings of sausages with a twist for community festival

Chris Beech and his Walkley sausage. Picture: Emma Sywyj
Chris Beech and his Walkley sausage. Picture: Emma Sywyj
0
Have your say

INVENTIVE Sheffield butcher Chris Beech can’t stop coming up with new recipes for his bangers.

Now he is launching new varieties for two events in the city - the Walkley Festival and Sheffield Food Festival.

And they’re bound to be top notch as Chris has received national recognition for the quality of his products, finishing runner-up at Britain’s Star Sausage competition.

Chris, who runs Chris Beech Quality Meats on South Road, Walkley, said: “That sausage was a tomato and garlic one. I also made a rosemary and thyme sausage for Prince William and Kate’s wedding, called The Big Willie.

“The Walkley Festival sausages are cranberry and rosemary. They were mentioned in some pre-festival publicity and I had people coming into the shop ordering them three weeks before the event started at the weekend.

“The sausages have been really popular and I may carry on selling them if there’s enough demand.”

But Chris isn’t finished there. His next project is preparing another sausage for the forthcoming Sheffield Food Festival - being held to champion local producers - although the details are secret.

He said: “There are Lincolnshire and Cumberland sausages but no Sheffield ones, so I thought I’d make one. I’m working on it at the moment but can’t give any details just yet.”

Chris, aged 41, has been in the trade for 25 years after leaving Tapton School aged 16. He first worked for Carney Brothers, next door to his current shop in Walkley - where he moved to 15 years ago when it was run by butcher Dave Marshall.

Chris took over the business himself at the start of last year when Dave retired.

He sources all his meat from producers in Sheffield and Derbyshire and has also branched out into the fruit and vegetable business, taking on Fruits and Roots greengrocers across the road.

Chris said: “The butcher’s shop is going well despite competition from supermarkets because I offer something they don’t, in terms of having more unusual products. I’m always looking for new ideas and get my inspiration for the different sausage recipes from a variety of sources - some just crop up in my head.”