Students given sausage-making masterclass

Weston College catering students were given a masterclass in sausage making from a local expert this week.

Martin Felstead, from Greenway Farm – a venue based near Bridgwater – visited the College’s Grove Training Kitchen to pass on some experience to the students.

Martin has spent most of his life in the hospitality trade, having owned and managed hotels, restaurants and catering businesses. He recently managed a number of projects for Cote Brasserie and Bill’s coffee shops, but is now focusing his attention on building a successful business at Greenway with his wife Sue.

At Greenway they have been keeping pigs for eight years, and specialise in some of the rarer, traditional breeds that modern day farming can sometimes overlook – such as the Gloucester Old Spot, Oxford Sandy and Black, Middle White, Tamworth and Saddleback. They keep them in small numbers in their own field with plenty of space to roam and a warm shelter. The pigs have a diet of organic pignuts and fruit and vegetable scraps. They make several varieties of sausages, including leek and apple, and Cumberland, and use only the finest pork, rusk and flavourings. They sell sausages at the Combwich Market on the second Saturday of each month, and direct from the Farm.

Martin brought in ‘Greenway pork’ for the students to use, and taught a number of sausage-making techniques, including how to tie the sausages and which cuts to use.

You can check out some more photos from the session on The Grove’s Facebook page.

The session was a great success and there are plans to invite Martin back to The Grove Training Kitchen next term.