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Warners Budgens Taste Club
Gill and David Graham started farming 40 years ago, producing their legendary Farmhouse Gold sausages and other customer favourites. There have been changes along the way but it all comes back to that personal quality and attention to detail says Gill...
Warners Budgens Taste Club - Cotswold Farmer
Warners Budgens Taste Club - Cotswold Farmer
Warners Budgens Taste Club - Cotswold Farmer
Warners Budgens Taste Club - Cotswold Farmer
  1. We started farming in 1977 on 25 acres. There was no history of farming in the family; both our fathers were engineers. Very sadly David passed away suddenly on 4th July this year but not before he had seen the farm in the safe hands of Alastair, our son, and the food business thrive in which he had played such a key role.

  2. In the early days David butchered the pigs, made the sausages, packed the sausages and delivered the sausages until arthritis in his hands forced him to relinquish the manufacturing and become white van man.

    Warners Budgens Taste Club - Cotswold Farmer
  3. Alastair, our son, looks after the pigs now. The breed is Landrace X Large White X Hampshire. We are fortunate in having a small abattoir only five miles from the farm and we do all the butchery ourselves.

  4. The business started as Simple Suppers making pies and ready meals to sell at WI markets. It has grown a bit since then, employing 10 full- and part- time staff. As the fresh meat sales expanded, the name no longer seemed appropriate so in 2012 we rebranded as the Cotswold Farmer. The change of name was a very steep learning curve as customers were leaving Warners’s Budgens bitterly complaining that they could no longer buy their favourite sausages!

    Warners Budgens Taste Club - Cotswold Farmer
  5. Farmhouse Gold sausages, sausage rolls and pork pies are our best-selling products. Sausages are made with meat from the shoulder, some from our own recipes, and I think it is this attention to detail and the seasoning which lets the flavour shine through. We make about a tonne of sausages a week all filled into natural skins and linked by hand.

  6. The bacon is dry cured in the traditional way, and a proportion of it smoked at the Severn & Wye Smokery on the banks of the Severn.

    Warners Budgens Taste Club - Cotswold Farmer
  7. If customers want to try something different I would say try some of the flavoured sausages. Hot and Spicy Spanish and Italian are my particular favourites and you can make so many different recipes with them.

  8. We try out new lines in the winter intending to launch in the summer, which is the busiest time for us. Pork and chorizo burgers, pork and black pudding scotch eggs and a couple of vegetarian snack products are in the pipeline. Unfortunately the launch of these has had to be delayed as I have had some health issues. The kitchen and butchery teams have gone more than the extra mile while I have been off work to ensure the smooth running of the business, including cancelling their holidays, and I cannot praise them highly enough.

    Warners Budgens Taste Club - Cotswold Farmer

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Valid from Friday 4th August – Tuesday 5th September 2017

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