When we first arrived in Ventnor, whilst my washing was swishing around at the launderette, I often used to pop into the Troubadour for a coffee and sausage sarnie. The sausages were always cooked to perfection and served with a smile. That smile belonged to the face of Paul Murphy.
Not long afterwards he sold up and moved over to the butchers, where he continued to serve with a friendly smile and genuine interest.
It was a big surprise when he suddenly disappeared from the butchers a few months back, but a lovely surprise to see him, and his partner Nicky, yesterday at the Christmas Fayre – with their own stall selling a range of own produced sausages and dry cured, back and streaky bacon.
He uses all Island pork and almost all ingredients are Island produced. He sold out completely of his Christmas special sauages which sound amazing, but he promised to work hard into the night to get some more ready for today. If you fancy trying some pork sausages with cinnamon, ginger, cider, black pepper, cloves, nutmeg and apple, better get down to the Brewery Christmas Fayre today. They sound fantastic!
As well as some of the other farmers markets on the Island, Paul and Nicky will be down at a new farmers market at Thompson Garden Centre (next to Amazon World) every Sunday after Christmas.
Simon had a quick chat with Paul about his return to Ventnor and plans for the future. Listen to the podcast by clicking below. [audio:http://otw-audio.s3.amazonaws.com/16.Dec.06-Paul-Murphy-xmas-fayre.mp3]
Update: Just had the Christmas sausages for dinner and they were delicious. Try them with this recipe.
