The newly crowned Bib Gourmand pub restaurant in the 2017 Michelin Guide and 2 AA Rosette eaterie is donating 50% of profits from two special sausage dishes, created exclusively for the event, throughout the whole of November.
The Basingstoke Foodbank is a vital project that works towards easing hunger in the Basingstoke and Deane area.
Phil Thomas, chair of the trustees at Basingstoke Foodbank, says: “This is a fantastic initiative by the team at The Sun. It’s typical of the way the whole community in our town has supported the Foodbank and enabled us to feed over 10,000 people in the four years since the Foodbank started.”
British Sausage Week aims to raise awareness of the UK’s pork industry and farmers. The two limited edition dishes created by the Craft Guild of Chef’s Pub Restaurant Chef of the Year finalist (2015 and 2016), Gordon Stott, use pork from local farmers.
The ‘Bangers & Cash’ dishes include a sensational starter of Black Pudding Toad in the Hole with bacon crumb and apple puree. A main course of Greenford Farm whole grain pork sausage, pomme puree, onion jam, broccoli and truffle jus is also available.
Gordon Stott, landlord and head chef, says: “This is a great way for us to promote British pork farmers while raising some much needed funds for this incredible charity.
“Ordering our special ‘Bangers and Cash’ dishes is an opportunity to support those in our community who face going without food and other necessities on a daily basis. What could be more satisfying than that?”