North by Sud-oust
Trained in the foothills of the Pyrenées in South-West France, Andrew Rogers now runs North by Sud-oust Charcuterie, using slow-grown, local, rare breed pigs. Featured in The Times’ “Best of British Charcuterie” and the winner of two silver medals at the British Cured Meat Awards in 2019, North by Sud-oust Charcuterie produces high welfare free range traditionally cured meats.
Bootle – 2.3 miles
More News
A Journey to the Cape: South Africa with Boutinot, Wildeberg & Waterkloof
GSG Hospitality Operations Manager Lee Bannon-Smith recently returned from a trip to South Africa with one of our wine suppliers,...
NORD & La Salle Hotel School Partnership
Turning Exceptional Dining into Real Impact We’re proud to partner with La Salle Hospitality Education Charity who are based in Croxteth,...
Caterite
Caterite has been successfully providing chefs with the best produce from the UK and across the globe for over 50...