Country Life and Bar Boulud, London, invite you to nominate your favourite British banger for entry into our competition to find the nation’s best sausage. The entry must be 100% pork, natural white British sausage, and entries must be submitted no later than the end of August, 2010.
Please email email@example.com or send suggestions by post to: Great British Banger Challenge, Mandarin Oriental Hyde Park, F&B Office, 66, Knightsbridge, London, SW1X 7LA.
The final three producers will be invited to Mandarin Oriental Hyde Park, London, to cook their sausages for a tasting panel on October 15, when the winner will be announced. The winner’s sausage will be added to the menu of Bar Boulud.
‘No matter what country I’m in, I always go for the local sausage,’ explains international award-winning chef Daniel Boulud, whose love of the banger dates back to his childhood and the sausages his father made on their farm outside Lyon. When he opened DBGB Kitchen and Bar in New York, Mr Boulud created a menu that showcased a world tour of sausage-making including an English-style banger, the Anglaise, served with bubble and squeak and Cumberland sauce. A number of the recipes are now served at Bar Boulud, which opened in May 2010 at London’s Mandarin Oriental Hyde Park.
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Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. M. Boulud is renowned for the contemporary appeal he brings to soulful cooking, rooted in French tradition.