
From the shop in Bath
we supply
not only our retail customers but also many Restaurants, Pubs and
Hotels. The mail order business was started in 1998 because so many
visitors were saying that because they had difficulty getting good
sausages at home could we deliver to them.
*What
the Press have to say!
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Our shop is in
the very heart of the old city of Bath.
Trade has carried on in this little street
for centuries, and has many shops that supply top quality fresh
foods. For one day a year the small busy street is closed off for
a 'Gastronomic delight' when traders and chef's fill the street
with a Carnival of freshly prepared food and drink.

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Western
Daily Press Saturday March 15th 1997
Bite
back,
True blue banger is a hit with the voters Trader Joe
Cole came up with a true blue way of marketing the Prime Minister's
visit to Bath - Mr Major Breakfast Sausage.
And the novel blue banger made with a recipe from Mr Major's Huntingdon
constituency sold like hotcakes.
Elizabeth Aldridge with the John Major sausages
Western
Daily Press Thursday November 19th 1998 by Adam PowellSorry,
The duck's off
.but the bangers are
better than ever The great British banger is back in
fashion and there's a world of difference between today's sausages
and the ones which chefs were denouncing as inedible only five years
ago.
At the Sausage Shop in Bath, Joe Cole - who recommends long, slow
cooking for at least 30 minutes to develop the sausage's flavour
- offers varieties ranging from the Bristol, which includes pork,
parsnips and Harvey's Bristol Cream, to the Orleans Smokey, made
with pork, garlic, peppers and chillies.
'We want to return the sausage to it's rightful place in international
and gourmet cuisine,' he said. Joe Cole, owner of The Sausage Shop,
Bath, with some of his Bristol bangers
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Western
Daily Press, Wednesday, October 31st 2001
Backing
the banger, by Chris Rundle
Bath's Joe Cole gains international fame as a master producer of
more than 30 varieties of sausage
Right stuff :by using natural ingredients and avoiding additives
and mechanically - separated meats, sausage maker Joe Cole has built
a reputation known as far away as Australia. Phil James (above)
of The Sausage Shop, mixes meat ready for extruding at the company's
Bath factory,...
seek out Joe Cole's emporium of gastronomic delights in Green Street
- and to be bewildered to find no fewer than 32 varieties of sausages
on sale.
But that is only a small tip of a very large iceberg. For Joe's
dedication to packing a complete meal into a sausage skin has now
led him to acquire a staggering repertoire of more than 300 separate
recipes.
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