Our latest collaboration provides a taste of the exotic and demands to be cooked on the BBQ. These little flavour bombs are perfect for summer, and we just know you’re going to love them.

We’ve teamed up with industry veteran, long-time friend, and brilliant chef, James Ferguson of THE KINNEUCHAR INN. James is a Yorkshireman, which gives him an instinctive understanding of what Swaledale meat stands for, it’s a perfect match on an intellectual and culinary level. James has a grandmother from Greece, and from an early age has been exposed to the magic of traditional, home cooked Greek cuisine; it has left a profound mark on his style of cooking and is a visible influence on his menus today.

James has been wowing London diners with wholesome, uncomplicated and sensational food for years, but in 2019 he relocated to the East Coast of Scotland, revamped THE KINNEUCHAR INN and made Kilconquhar his home. The incredibly fortunate people of Leven and the surrounding areas have been blessed with his exceptional cooking and warm hospitality ever since.

When we were discussing this collaboration it quickly became clear that it was going to have to be something Greek, and none of us could resist the sound of sheftali. A free form sausage made of both pork and lamb mince, along with garlic, herbs and various spices. The sausage meat is wrapped in caul fat (otherwise known as crépinette or lace fat) which looks like an intricate spider's web of membranes, and helps crisp the outer skin as it cooks. A quick flash over the coals melts the caul fat and cleverly self-bastes the meat, keeping it succulent, and making sheftali probably the juiciest sausages you’ll eat this summer.

Pitta breads, tzatziki, a Greek salad and a platter of chips is the only acceptable garnish. Pour cold white wine into a jug and get the Mythos on ice!