Campaign to protect the Traditional Cumberland Sausage goes to Brussels
The British Government has given the thumbs up to a campaign to give Traditional Cumberland Sausage the same protection as products like Champagne and Parma Ham.
The Department for Environment Food and Rural Affairs has announced that it believes the application to register the Traditional Cumberland Sausage as a protected food name meets all the necessary criteria. The decision means the application will now be sent to the European Commission in Brussels.
The European Union’s Protected Food Name Scheme gives special protection to the best regional and traditional foods. This system is similar to the 'appellation controllée' system used for wine.
If the application is agreed by the European Commission only producers in Cumbria will be able to call their sausages Traditional Cumberland Sausages. The county’s famous sausage is likely to be the first meat product in the North of England to be protected in this way.
The five year campaign has been organised by Made in Cumbria and the Cumberland Sausage Association.
John Anderson, Made in Cumbria’s food specialist, says: “This is an important development for Cumbrian producers. We want the people who make Traditional Cumberland Sausages in the county to have the same kind of protection that many producers across Europe are already benefiting from.
“Producers in other areas who have registered their products for protection have also enjoyed greater awareness across Europe. So if the application is successful Cumbrian producers will have good reason to celebrate.”
As well as being made in Cumbria, the application would also mean that Traditional Cumberland Sausages have to meet a number of strict quality criteria. The sausages would need to contain at least 80% meat and be left unlinked. The sausages would also have to be made using a mincer with mincing holes that are a minimum of 4.5mm in diameter to ensure a rough cut texture.
The Hairy Bikers Dave Myers and Si King have given their backing to the campaign, signing a petition in favour of the application. Dave Myers, who lives in Cumbria, says: “Traditional Cumberland Sausage has been part of my life since I was a kid. We’ve got access to really high end, good food up here, to me symbolised by the Cumberland Sausage.
“If you go down south every body’s got it on the menu but it’s not Cumberland Sausage, it’s a washed out affair. It’s a great sausage and it deserves to be protected. We don’t want the fake ones. It’s a special brand, so let’s keep it right.”
Cumbrian producers are concerned that the growing popularity of Cumberland sausage has led many large food producers to mass-produce it and sacrifice its quality and taste. Some shops and restaurants are selling so-called Cumberland sausages with a meat content as low as 45%, containing emulsified rather than coarsecut meat and selling the sausage in thin links rather than thick continuous lengths.
Cumberland Sausage Association Chairman Austen Davies says: "We’re looking forward to European Union officials being introduced to the Traditional Cumberland Sausage. Like the people of Cumbria it is honest, straightforward and uncompromising. We’re very proud of it."
Farmer Peter Gott says: “Finally, the protection that the Traditional Cumberland Sausage deserves is well on its way to becoming a reality. We’re confident that now the application is with the European Union they will recognise that this treasured Cumbrian dish really is something very special and should be given proper legal safeguards.”
Before the application could be sent to Brussels it had to be assessed by the Department for the Environment Food and Rural Affairs and Food From Britain, the organisation which helps to generate additional business for British food producers in overseas markets. Other interested parties were also invited to make comments or raise objections to the application.
Traditional Cumberland Sausages have been a local speciality for around 500 years. They are unique because of their distinctive shape, rough cut texture and the high meat content. Rather than being divided into links, they are made in one continuous rope-like coil that is sold by weight. They also tend to be more seasoned than other sausages.
Individual butchers’ recipes have often been passed down through generations and reflect the influx of exotic spices into the county in the 18th century when Whitehaven, in West Cumbria, was the country’s third largest port. The recipes are closely guarded secrets but often include thyme, nutmeg and mace, as well as sage and pepper.
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BUTCHERS WIN AWARD FOR BEST TRADITIONAL CUMBERLAND SAUSAGE
G. Gordon Butchers in Carlisle has won the award for ‘Cumbria’s Best Traditional Cumberland Sausage’ following a heated cook-off in Carlisle on Friday 4th July.
Second and third prizes went to Slacks of Orton and Melville Tyson in Broughton-in-Furness.
Twelve of Cumbria’s finest food producers reached the cook-off final, which was held ahead of the first Traditional Cumberland Sausage Day on Saturday 5th July.
The award for the winning Traditional Cumberland Sausage was collected by John Horne, an employee at G. Gordon Butchers. Speaking from his butcher’s shop in Currock in Carlisle, owner Grahame Gordon later said: “We’re delighted to have won this award. It was a very tough competition with some really good sausage recipes.
“Our sausage is based on a very old recipe but I have added to it a bit over the years by making some changes to the herbs and spices. However, I think it’s very important to maintain the texture of the sausage.”
Friday’s cook off was held in the centre of Carlisle. Chefs Michael Weston Cole, from the Waterhead Hotel in Ambleside, and John Crouch cooked the sausages and the judging was done by Cumbria County Councillor, Tony Markley, and the new Major of Carlisle, Jacquelyne Geddes.
Tony Markley said: “It’s been great to see such a broad selection of Traditional Cumberland Sausages from right across the county.
“This was a very hard competition to judge because all the sausages were of an excellent quality. Once we’d tasted them all it took quite a long time to reach our decision, but in the end we both decided that the sausages made by G. Gordon Butchers tasted the best.”
Chef John Crouch commented: “There was a tremendous variety of Traditional Cumberland Sausages in this competition. They varied in shape, colour and texture. The producers all have their favourite recipe and there are probably as many different recipes as there are butchers.
“At the end of the day it all comes down to personal taste. I think all the sausages that reached the final really were excellent.”
HAIRY BIKERS BACK CAMPAIGN TO PROTECT THE TRADITIONAL CUMBERLAND SAUSAGE
Celebrity chefs the Hairy Bikers have declared their support for the campaign to protect the Traditional Cumberland Sausage.
Dave Myers and Si King gave the campaign their backing as the county prepares to celebrate the first Traditional Cumberland Sausage Day on Saturday 5th July.
The chefs took a break from filming to sign a petition supporting the campaign, which is being organised by Made in Cumbria and the Cumberland Sausage Association.
Dave Myers said: “Traditional Cumberland Sausage has been part of my life since I was a kid. We’ve got access to really high end, good food up here, to me symbolised by the Cumberland Sausage.
“If you go down south every body’s got it on the menu but it’s not Cumberland Sausage, it’s a washed out affair. It’s a great sausage and it deserves to be protected. We don’t want the fake ones. It’s a special brand, so let’s keep it right.”
Cumbrian farmer Peter Gott has been taking the petition around the country on behalf of the campaign and has already collected a number of other signatures, including chef Anthony Worrall Thompson and food writers Tom Parker Bowles and Matthew Fort.
Dave Myers was also interviewed for a short film on the Traditional Cumberland Sausage Campaign which can be seen at www.traditionalcumberlandsausage.com and on a new Facebook page on the campaign.
John Anderson from Made in Cumbria says: “We’re delighted to have the support of the Hairy Bikers for the Traditional Cumberland Sausage Campaign. Both Dave and Si are really passionate about the importance of good local food and that is what our campaign is all about.”
Traditional Cumberland Sausage Day is being held as part of the campaign to give the sausage the same protection as products like Champagne, Parma Ham and Greek Feta cheese. A number of businesses around the county are organising special events including Traditional Cumberland Sausage barbeques and menus featuring the sausage.
A Traditional Cumberland Sausage cook-off is also being held in Carlisle city centre the day before (Friday 4th July) at 12.30pm. Twelve sausage makers from across the county have reached the final.
The sausages will be cooked by chefs Michael Weston Cole, from the Waterhead Hotel in Ambleside, and John Crouch. They will then be judged on their taste by Cumbria County Councillor, Tony Markley, who is the Chairman of the Steering Group for Made in Cumbria, and the new Major of Carlisle, Jacqueline Geddes.
The competition is being sponsored by English Lakes Hotels, who will be providing the winner with dinner, bed and breakfast in one of their luxury hotels. The 1st, 2nd and 3rd winners will also receive a Traditional Cumberland Sausage trophy.
Events on Traditional Cumberland Sausage Day include:
Made in Cumbria is having a stall at Cockermouth Farmers’ Market on Saturday 5th July for customers to try and buy the winning sausage.
Low Sizergh Barn is holding a Traditional Cumberland Sausage BBQ on Friday 4th and Saturday 5th July.
The Duke of Edinburgh Hotel in Barrow will be offering a special Traditional Cumberland Sausage menu with starters and main courses available on Saturday 5th and Sunday 6th July.
The Waterhead Hotel in Ambleside will be replacing its usual daytime bar menu with a special BBQ where customers will be able to try Traditional Cumberland Sausage.
Muncaster Castle will be also holding a Traditional Cumberland Sausage BBQ on Saturday 5th July.
The Woodlands Tea Room in Santon Bridge will be creating some special Traditional Cumberland Sausage dishes in support of the campaign on Saturday 5th July.
The Golden Fleece pub in Brough will be holding a day of Cumbrian produce with lots of Traditional Cumberland Sausage specials available as well as other local Cumbrian produce. Food is being served all day from 12 noon – 9.30pm.
SIZZLING SAUSAGE SHORTLIST REVEALED
Twelve of Cumbria’s finest food producers have been selected for the cook-off final in a competition to find the best tasting Traditional Cumberland Sausage.
Made in Cumbria has launched the Traditional Cumberland Sausage competition as part of the campaign to give the sausage the same protection as products like Champagne, Parma Ham and Greek Feta cheese.
The shortlist was selected by chefs in Barrow, Penrith, Ambleside and Carlisle.
The finalists were: PD Hutchinson of Greenodd, Ulverston; Kerry Pollard Slacks of Orton, Penrith; F W Garside (Butchers) of Ambleside; Grahame Gordon Butchers of Carlisle; Templand Farm Shop in Grange-over Sands; Melville Tyson Ltd. of Broughton in Furness; Cranstons Ltd in Penrith; J D Hayton of Staveley, near Kendal; D Paisley Quality Butchers + Delicatessen Ltd. of Wigton; John Dawson of Greystone House, Stainton, near Penrith; Lakes Speciality Foods Ltd. of Staveley, near Kendal; and Hallsford Farm of Carlisle.
The Traditional Cumberland Sausage cook-off final will be held in Carlisle city centre on Friday 4th July at 12.30pm. The sausages will be judged on their taste by Cumbria County Councillor, Tony Markley, and the new Major of Carlisle, Jacqueline Geddes.
The competition is being sponsored by English Lakes Hotels who will be providing the winner with dinner, bed and breakfast in one of their luxury hotels. The 1st, 2nd and 3rd winners will also receive a Traditional Cumberland Sausage trophy.
John Anderson from Made in Cumbria, which is organising the Traditional Cumberland Sausage competition and campaign, says: “We have had some great entries into the competition and the judges have all really enjoyed putting the shortlist together. It is going to be a tough competition to judge as they are all of such a high standard.”
For information on Made in Cumbria visit www.madeincumbria.co.uk.
Ends
Traditional Cumberland Sausage 2008 Competition finalists from the first round by area
* =denotes Traditional Cumberland Sausage Association member
BARROW AREA P D Hutchinson: Greenodd, Ulverston: 01229 861236
Brian Jackson*: Templand Farm Shop: Grange-over Sands:
015395 33129
Ian Tyson: Melville Tyson Ltd.: Broughton in Furness: 01229 716247
PENRITH AREA Kerry Pollard: Slacks: Orton, Penrith: 01524 411611
Philip Cranston*: Cranstons Ltd.: Penrith: 01768 868680
John Dawson*: Greystone House: Stainton, Penrith: 01768 866952
SOUTH LAKES AREA F W Garside (Butchers): Ambleside: 015394 32211
Tod Hayton: J D Hayton: Staveley, Nr. Kendal : 01539 821363
Dan Weston and Paul Hevey*:
Lakes Speciality Foods Staveley nr Kendal: 01539 822713
CARLISLE AREA Grahame Gordon*: G Gordon Butchers: Carlisle: 01228 522827
David Paisley: D Paisley Quality Butchers + Delicatessen Ltd.: Wigton: 016973 44686
Helen Tomkins*: Hallsford Farm: Carlisle: 01228 577329
MEDIA CONTACTS: Paul Gardner or Louisa Malkin on 015394-42436. louisa@ospreycommunications.co.uk
NOTES TO EDITORS
1. Higher resolution photographs are available on request.
2. The shortlist was selected by the chefs at the following locations: Tony Hodgetts, Catering and Hospitality Tutor at Furness College in Barrow; Mike Haddow, Head Chef at North Lakes Hotel in Penrith; Michael Weston-Cole, Head Chef at The Waterhead Hotel in Ambleside; and Ian Bury Head Chef at the Crown and Mitre Hotel in Carlisle.
THE HEAT IS ON FOR CUMBRIA'S TRADITIONAL CUMBERLAND SAUSAGE PRODUCERS
30 of Cumbria’s finest food producers have entered their sausage into a competition to find the best tasting Traditional Cumberland Sausage in the county.
Made in Cumbria has launched a Traditional Cumberland Sausage cook-off competition as part of the campaign to protect it from poor quality imitations.
The Cumberland Sausage Association and Made in Cumbria are campaigning to give Traditional Cumberland Sausages the same protection as products like Champagne, Parma Ham and Greek Feta cheese.
The 30 entrants will now take their sausage to one of four cook-offs being held at different locations across Cumbria from 16th – 20th June.
The shortlist will be selected by the chefs at the following locations: Tony Hodgetts, Catering and Hospitality Tutor at Furness College in Barrow; Mike Haddow, Head Chef at North Lakes Hotel in Penrith; Michael Weston-Cole, Head Chef at The Waterhead Hotel in Ambleside; and Ian Bury Head Chef at the Crown and Mitre Hotel in Carlisle.
The final Traditional Cumberland Sausage cook-off event will take place in Carlisle city centre on Friday 4th July. The sausages will be judged on their taste by Cumbria County Councillor, Tony Markley, and the new Major of Carlisle, Jacqueline Geddes.
The competition is being sponsored by English Lakes Hotels who will be providing the winner with dinner, bed and breakfast in one of their luxury hotels. The 1st, 2nd and 3rd winners will also receive a Traditional Cumberland Sausage trophy.
John Anderson from Made in Cumbria, which is organising the Traditional Cumberland Sausage competition and campaign, says: “We have had a great response from local producers wanting to enter the competition and are looking forward to tasting their entries next week to select the finalists.
“This campaign is about protecting the Traditional Cumberland Sausage from poor quality imitations. Our application under the European Union’s Protected Food Name Scheme is due to go to Brussels in the near future.”
Traditional Cumberland Sausage Day will take place on Saturday 5th July, the day after the cook-off final. Other Cumbrian businesses such as farmers, producers, farm shops, restaurants and hotels are also taking part in activities on the day.
Made in Cumbria is having a stall at Cockermouth Farmers’ Market on Saturday 5th July for customers to try and buy the winning sausage.
Low Sizergh Barn is holding a Traditional Cumberland Sausage BBQ on Friday 4th and Saturday 5th July.
The Duke of Edinburgh Hotel in Barrow will be offering a special Traditional Cumberland Sausage menu with starters and main courses available on Saturday 5th and Sunday 6th July.
The Waterhead Hotel in Ambleside will be replacing its usual daytime bar menu with a special BBQ where customers will be able to try Traditional Cumberland Sausage.
Muncaster Castle will be also holding a Traditional Cumberland Sausage BBQ on Saturday 5th July.
For information on other businesses holding events and activities across Cumbria to celebrate the Traditional Cumberland Sausage Day visit www.traditionalcumberlandsausage.co.uk
Traditional Cumberland Sausage Competition Entrants
BARROW: Furness College: 8 entrants
Gary Patton: Patton's Family Butchers: Millom: 01229 772696
Ian Tyson: Melville Tyson Ltd.: Broughton in Furness: 01229 716247
Mark Porter: Higginson and Daughter Ltd.: Grange over Sands: 015395 34367
Brian Jackson: Templand Farm Shop: Grange-over Sands: 015395 33129
B McKay: McKays Meats: Ulverston: 01229 582425
P D Hutchinson: Greenodd, Ulverston: 01229 861236
JJ and NC Phizacklea: Country Cuts Quality Meats: Bridge End Farm, Holmrook: 019467 26256
W F Hutchinson, Coniston 015394 41271
PENRITH: North Lakes Hotel: 9 entrants
John Dawson: Greystone House: Stainton, Penrith: 01768 866952
Philip Cranston: Cranstons Ltd.: Penrith: 01768 868680
Gordon Clark: Gordon M Clark (Butchers) Ltd.: Penrith: 01768 868689
John Stevenson: Stevenson's Quality Meats: Hutton Roof, Penrith: 017684 84237
John Noble: Stoneyhead Traditionally Reared Pork: Sunbiggin, Orton, Penrith: 015396 24456
Kerry Pollard: Slacks: Orton, Penrith: 01524 411611
Nick Bellas: J N and D Bellas Ltd. Shap, Penrith: 01931 716624
Bryan Thomason: Thomasons (Butchery+Deli) Ltd.: Keswick: 017687 80169
James Brown, J B Butchers: Penrith: 01768 863728
SOUTH LAKES: The Waterhead Hotel, Ambleside: 9 entrants
F W Garside (Butchers): Ambleside: 015394 32211
Peter Thornton: Cumberland and Westmorland Sausage Co.: Longsleddale, Kendal: 01539 823640
Dudley Carruthers: Cumbrian Fellbred: Milnthorpe: 015395 63232
Ian Atkinson: Cumbrian Fellbred Products Ltd.: Milnthorpe: 015395 63232
Dan Weston and Paul Hevey: Lakes Speciality Foods Ltd.: Staveley nr Kendal: 01539 822713
Peter Gott: Sillfield Farm Products: Gatebeck, Kendal: 015395 67609
Tod Hayton: J D Hayton: Staveley Nr Kendal : 01539 821363
Mark Shepherd: Clayton's Butchers, Ambleside: 015394 32143
Mark Duckworth: Dales Traditional Butchers Ltd.: Kirkby Lonsdale: 015242 71278
CARLISLE: Crown and Mitre Hotel: 4 entrants
David Hodgson: Taste of the Lakes: Maryport: 01900 815757
David Paisley: D Paisley Quality Butchers + Delicatessen Ltd.: Wigton: 016973 44686
Helen Tomkins: Hallsford Farm: Carlisle: 01228 577329
Grahame Gordon: G Gordon Butchers: Carlisle: 01228 522827
For more information on Traditional Cumberland Sausages and the Protected Geographical Status application and guidelines visit www.traditionalcumberlandsausage.co.uk
For information on Made in Cumbria visit www.madeincumbria.co.uk.
Plans announced for a new Traditional Cumberland Sausage Day
Plans have been announced for the first Traditional Cumberland Sausage Day to celebrate Cumbria’s favourite sausage and support the campaign to protect it from poor quality imitations.
The Cumberland Sausage Association and Made in Cumbria are currently campaigning to give Traditional Cumberland Sausages the same protection as products like Champagne, Parma Ham and Greek Feta cheese.
The organisers are calling on Cumbrian businesses such as farmers, producers, farm shops, restaurants and hotels to take part in the Traditional Cumberland Sausage Day on Saturday 5th July. Activities could include tastings, new recipes, demonstrations, talks and special offers.
On Friday the 4th of July a special cook off will also be held in the centre of Carlisle to find the best Traditional Cumberland Sausage. It will then be available to try and buy at Cockermouth Farmers’ Market on Traditional Cumberland Sausage Day.
John Anderson from Made in Cumbria, which is organising Traditional Cumberland Sausage Day, says: “This campaign is about protecting the Traditional Cumberland Sausage from poor quality imitations. Our application under the European Union’s Protected Food Name Scheme is due to go to Brussels any day now.
“Traditional Cumberland Sausage Day will give local people and businesses the chance to get involved in the campaign. It will also give more people a chance to try Traditional Cumberland Sausages made by producers around the county and find out more about this very high quality product.“
Producers who would like to enter their sausage into the Traditional Cumberland Sausage Cook Off should contact Jenna or Steve at Made in Cumbria for an entry form and competition guide lines on 01539 732736 or office@madeincumbria.co.uk by 30th May. An initial round will be held at locations around the county between 16th and 20th June with a short list being selected for the final cook off on the 4th of July.
The competition is being sponsored by English Lakes Hotels who will be providing the winner with dinner, bed and breakfast in one of their luxury hotels. The winner will also receive a new Traditional Cumberland Sausage trophy.
Businesses who plan to hold a special event for Traditional Cumberland Sausage Day on the 5th of July should also contact Jenna or Steve at Made in Cumbria so that the details can be included on a new website – www.traditionalcumberlandsausage.com – as well as being included in other publicity.
TheEuropean Union’s Protected Food Name Scheme gives special protection to the best regional and traditional foods. If the application is successful the Traditional Cumberland Sausage is likely be the first meat product in the North of England to be protected in this way.
It would mean that Traditional Cumberland Sausages could only be made in Cumbria and they would also need to contain at least 80% meat and be left unlinked.
For information on Made in Cumbria visit www.madeincumbria.co.uk.
Campaign to protect the Traditional Cumberland Sausage goes to London
A Cumbrian farmer took the campaign to protect the Traditional Cumberland Sausage to the heart of London on Wednesday (23rd April).
Peter Gott from Sillfield Farm displayed a Traditional Cumberland Sausage banner in Trafalgar Square as part of the campaign to persuade the European Union to protect Cumbria’s favourite banger from poor quality imitations.
An application to stop anyone outside Cumbria calling their sausages Traditional Cumberland Sausages is due to go to Brussels in the next few weeks, as part of the European Union’s Protected Food Name Scheme. The EU initiative gives special protection to the best regional and traditional foods.
The campaign to win protected status for the Traditional Cumberland Sausage is being organised by Made in Cumbria and the Cumberland Sausage Association.
Mr Gott was in Trafalgar Square with the famous Borough Market as part of the capital’s St George’s Day celebrations. His Traditional Cumberland Sausages proved to be a big hit, with Londoners lining up to try them.
He says: “We’ve been waiting a long time to protect the Traditional Cumberland Sausage so we want everyone to know that we mean business. We wanted to make sure that Londoners know the difference between Traditional Cumberland Sausages and the poor imitations being produced by some businesses outside Cumbria.”
John Anderson, Made in Cumbria’s food specialist, says: “We’re delighted that Peter Gott has taken our campaign right to the heart of London. With the British Government due to send our application for protected status to Brussels any day now, we’re determined to step up the campaign to protect the Traditional Cumberland Sausage.”
If the application is successful it will only be possible for Traditional Cumberland Sausages to be made in Cumbria and they would also need to contain at least 80% meat and be left unlinked. In addition, the application specifies a number of other key features, including using a mincer with mincing holes that are a minimum of 4.5mm diameter in diameter to ensure a rough cut texture.
Traditional Cumberland Sausages have been a local speciality for around 500 years. They are unique because of their distinctive shape, rough cut texture and the high meat content. Rather than being divided into links, they are made in one continuous rope-like coil that is sold by weight. They also tend to be more seasoned than other sausages.
For more information on Traditional Cumberland Sausages visit www.fellsanddales.org.uk/trails/sausage_secrets.php.
For information on Made in Cumbria visit www.madeincumbria.co.uk. For details about Sillfield Farm visit www.sillfield.co.uk.
