Today’s brunch comes from the best pork butcher in Town: Sillfield Farm. I had a good chat with the butcher about the quality of sausages and how important it is for them to be really meaty. We had Sicilian sausages (which are my favourite sausages ever, but these had a touch too much chilli), dry-cure steaky bacon and fried eggs.
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That drink in the background is a [link2post id=”1330″]tequila sunrise[/link2post].
I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.
