With the launch of the new Museum café in April 2014 we wanted our full English Breakfast to have a sausage that was sourced from a local provider.  After several trials the sausage was carefully chosen - Marmalade Pork from the Sausage Shed, based in Stembridge.

Unfortunately after we had cherry-picked this sausage it was not long before we encountered problems, our breakfasts were taking too long to cook.  We set ourselves seven minutes from ordering to delivery and the sausages were holding it up. It did not matter how we cooked the sausage (frying/grilling), nothing worked as the sugar content was too high. We talked to Ivan Thompson, the owner of the Sausage Shed and the answer that has solved the problem is to use Chipolatas. 

Haynes Breakfast is now served with the award winning chipolatas. The Sausage Shed gained a gold award this summer through Taste of the West 2016. Not only a Padding Bear favourite but Museum visitors love them as well.