This Saturday (4th May) will be my last Karmelitermarkt and this week will be the last sausage production week for a while.
It’s been a great 5 years of official business and an amazing 8 years since the birth of the concept but I’ve received an offer I can not refuse and will return to full time employment again leaving no more time for such things.
With business at its peak at the moment the decision was not an easy one, but just the right one.
In fear of forgetting to personally mention anyone who has helped me along the way I’m not going to list any names, but from the journalists who put me in the public eye at the beginning and kept finding ways to support me along the way right up until now, to the chefs and restaurants who dared to put my produce on the menu, and the shops who stocked them, to those who back in the day patiently gave me feedback and praise and the actual idea I could make something of it, to customers who hung outside now 3 different apartments whilst I ran downstairs with suspect looking sausage and bacon packages, the sausage festival organisers, market stand helpers, and those who came to the market in arctic conditions to blistering heat, and not forgetting friends, family, and everyone else who I met and hopefully formed life long friendships with I couldn’t be more happier the way things have worked out over the years – THANK YOU ALL SO MUCH ❤️
I’ve decided to make my last Karmelitermarkt a special one and therefore will be producing all the hits and favourites from over the years:
Traditional Breakfast (Cumberland)
Traditional Breakfast (Lincolnshire / with Sage)
The Burner Wurst
Lamb with Apricot & Rosemary
There is also plenty of frozen Thai Sai Ua, and Lamb with Parmesan & Rosemary available at special prices.
All produce is available to freeze and will last for a minimum of 3 months, so feel free to stock up for the summer!
Free delivery on all orders over €30 (districts 1-9, 15-18)
Free delivery on all orders over €50 (all other districts)
Click here to place your order!