Star sausage maker Rob wins deal to supply The Shard
A sausage maker in Shropshire is going up in the world – at one of Britain's highest restaurants.
Rob Cunningham, of Maynard's Farm at Weston-Under-Redcastle, is supplying meat to Aqua Shard, an all-day restaurant serving British cuisine on level 31 of the famous 87-storey skyscraper in London.
The farm's treacle-cured bacon, Cumberland sausages, cooked ham, gammon steaks and black pudding is being offered at the Shard, Europe's tallest building.
A deal was struck when Mr Cunningham, a Wem NFU member, bumped into Hugh Wright of Aqua Restaurant Group at a trade event.
The two men got talking about Aqua Shard and the launch of its breakfast menu and Rob was asked to submit samples of his artisan cures and specialist pork products.
Mr Cunningham said: "It was a classic case of being in the right place at the right time – that and having the high quality product that met with Aqua Shard's rigorous standards.
"It has been great for business and we are continuing to see sales into food service grow."
The Shard is nearly 310 metres high, has more than 10,000 glass panels and the design was influenced by the irregular nature of the site when the London Bridge Quarter was redeveloped.
Maynard's Farm is also listed on Rick Stein's website after the restaurateur and TV presenter, who is an advocate of great tasting British produce, endorsed their produce and named them one of his super food heroes.
Last year Maynard's gained three gold awards in the Great Taste Awards and this year they took an accolade at the Great British Food Farm Produce Awards.
The farm's cracked black pepper sausage won the prize for the Best Traditional Sausage category.
Mr Cunningham has developed a series of sausage recipes since taking over the business in 2001 and his brilliant bangers can also be found in Shrewsbury's Lion and Pheasant.
