Bratwurst at The White Hart

Something that sets us apart at TCB is our experience in so many aspects of the growing British charcuterie industry: Front of House and Back of House restaurant operations, wholesale and retail food sales, food technology, and product development. Not to mention Matt’s background in butchery, curing and charcuterie production.

And we love sharing.

In case you missed it, The White Hart in Stoke Newington had its Oktoberfest edition of Dirty Dining last week. With chef Shaun on the case to make a cracking bratwurst in house, we were itching to lend a hand. So we schlepped our old home kitchen grinder and mini stuffer north of the river and got to work.

Matt’s tried and true grinder

Bratfirst: pork shoulder, cooked rind, herbs, salt and spices.

Out…

…and in…

…and link…

…and done.

And we’re hungry for more! Have something in mind that we can make with you? Have something bigger in mind that we can make for you? Get in touch – we’d love to help!