Businesses collaborate on a banger of an idea

23/1/12'The Ridgeway Sausage meets Ridgeway Beer at The Greyhound, Wiggington.  From left Joe Collier, who makes the sausages, landord Paul Phillips, and Ben Marston who makes the beer.
23/1/12'The Ridgeway Sausage meets Ridgeway Beer at The Greyhound, Wiggington. From left Joe Collier, who makes the sausages, landord Paul Phillips, and Ben Marston who makes the beer.

A BUTCHER, brewer and a landlord have teamed up to create a signature dish for their patch.

The Ridgeway sausage and mash dish at the Greyhound in Wigginton uses sausages made from Gloustershire Old Spot pork from Eastwoods Butchers in Berkhamsted and Ridgeway Bitter from Tring Brewery.

The Greyhound’s landlord Paul Phillips wanted to celebrate being the highest pub on the 87-mile Ridgeway – Britain’s oldest road, running from Ivinghoe Beacon to Overton Hill.

He said: “Since we use Eastwoods exclusively for our meat and Tring Brewery for our beer it all seemed to fall into place when we heard we were the highest pub on the trail.”

The hearty dish launched at the pub on Monday and will be a permanent fixture.