Butcher Callum Murray taking a bite out of his Briddlesford Banger. Picture by Laura Holme.
HE IS already a sizzling success on the Isle of Wight and now a 20-year-old butcher is hoping to make the cut nationally.
Top butcher Callum Murray has reached the London and South East Region finals of The British Sausage Week Competition for his mouth-watering Briddlesford Banger.
And if he wins his regional heat in London on Friday he could go on to be crowned as Britain’s best sausage maker.
Callum, of Trafalgar Road, Newport, only started training as a butcher in June this year at the Briddlesford Lodge Farm Shop, Wootton.
His tasty banger is made using finest Island pork with just a dash of seasoning.
The Briddlesford Banger is a hit with both locals and tourists in Bluebells Cafe and the farm’s bed and breakfast business.
Callum said he began being interested in sausage making when he used to help out his father, also a butcher, at the farm shop.
He said: "I was online doing some research and I noticed there was a competition and decided to give it a go.
"I had worked here before I joined full time and would help my father to make sausages and he showed me what to do."
Louise Griffin, owner of the farm shop, added: "They really are lovely sausages and people come from all over the Isle of Wight to get them."