00:00So we're here at Morgan's Butchers, where you can get fantastic produce, award-winning produce, and who've we got here?
00:07I'm Darren Morgan. Darren Morgan, is this your daughter?
00:10It is. What's your name? I'm Lauren. Darren and Lauren.
00:13So Darren and Lauren, talk us through what we've got here on the platter. It's done you well in the competition recently.
00:19What about Lauren? It's done very well.
00:21So we have here the Nationwide Category Champion Marmite and Cheese, and that won the innovative sausage.
00:29And then we have the Judge's Choice, so out of all the product centres in the Nationwide Competition, our Gloucester Oldspot Pork Sausage won.
00:38Fantastic. What is any particular favourite out of two for yourselves?
00:43Gloucester Oldspot. Is it? Yeah.
00:46What's so special about it then? You know, if people don't know what a good sausage is, if they're used to some of this rubbish they can buy from a supermarket, talk us through the difference between yours.
00:56It's the meat, the Oldspot Pork, it's a good traditional pork, full of flavour, we blend it by hand, just the right amount of seasonings, it's our own recipe.
01:07Yeah. Just blended nicely, the right amount of half the succulents, and it all just blends in to what we've got today.
01:16Cool. And then what's the, so the other one is the Marmite and...?
01:20Cheese, yes. I mean that sounds interesting.
01:22That's it, so you either love it or hate it. Yeah.
01:24And we use Red Leicester, and yeah, again, it's a little bit more adventurous, it gets people talking, it's a bit of fun really, and again, you know, you either love it or hate it.
01:35And the Red Leicester, is that just because it's got a bit more of a kick with that flavour?
01:38Yeah, and it just complements the Marmite well, we've found. Yeah.
01:41Yeah, and it also cooks well, so when you're cooking the sausage, you know, it doesn't go to nothing, it complements the Marmite and cooks out by the sausage.
01:50Well, just talk us through Morgan's Butchers. We're here in Waters Upton. Now, you're quite tucked away really. I didn't, you know, I started to think, have I gone down the wrong road?
02:00Now, the fact you're trading from a spot tucked away, I guess that speaks volumes about the quality. You've got people travelling in, have you, from all over to come on?
02:09Well, we've always been here, haven't we, Dad?
02:11Yeah, we've got 100 years.
02:12Yeah. Yeah.
02:13So, yeah, since 1914, we've been on this spot, so there's no point moving now.
02:19Yeah. And, yeah, we're a go-to destination. Our customers think we're worth the drive out, and yeah, we're a little hidden gem.
02:27Yeah, so, I mean, you must have people travelling quite far, really, which speaks volumes about what you do here.
02:32Yeah, we do. We do. We're customers, you know, as far away as a mechanic, we've got customers in Scotland, we send it overnight delivery.
02:40Ah, okay. Down south, everywhere, don't we?
02:42We do, yeah.
02:43So, so people potentially could order some of these sausages online, on the website?
02:47They can. Yeah.
02:48Ah, okay.
02:49On the website, or just drop me an email, and yeah, we can send them out to anyone.
02:53Yeah, yeah.
02:54Yeah, up and down the country.
02:55And just talk us through some of the other products that you're kind of known for, then.
02:58Okay, so, well, we're known for our native beef, our rare breed pork, we're a whole carcass butchery, so, yeah, we're just known for, yeah, all those.
03:09We've matured beef.
03:10Yeah.
03:11Matured on the bone.
03:12Yeah.
03:13We're butchering now, like we did a hundred years ago, quality is foremost.
03:16Yeah.
03:17Well hung beef, selected by ourselves.
03:19Fantastic.
03:20Well, amazing work, guys.
03:22Well done.
03:23And judging by the amount of awards that are on your wall, which I've never seen so many awards in a butcher's, it won't be the last thing you're winning, I'm sure of that.
03:32Cheers, guys.
03:36Hooray!
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