Renowned sausage producer, Wicks Manor, has come out on top in a national sausage competition for its Olde English Pork Sausage.
Wicks Manor is a third-generation family-run farm in Essex producing pork products. A true ‘field to fork’ butchery business, Wicks Manor picked up two awards: Best Traditional Pork Sausage for its Olde English Pork Sausage and the 2025 UK Supreme Sausage Champion.
These top awards are testament to the care Wicks Manor takes in producing its products, Managing Director at Wicks Manor Fergus Howie commented: “We’re so proud of our Wicks Manor Olde English Pork Sausage, which has not only won the award for Best Traditional Pork Sausage in the 2025 but also Sausage Champion. We’ve put a lot of effort into creating a tasty, traditional sausage, and it’s great to see recognition for the care, dedication and hard work that all our team put into every product we make.”
British Sausage Week is an annual event that celebrates Britain’s best bangers, culminating in a national competition which judges hundreds of sausages from across the UK all assessed in both their raw and cooked state, with professional home economists preparing and cooking them by following the instructions provided by entrants. The Supreme Sausage Champion is selected from the winners of the 10 competition categories and this year Wicks Manor was the judge’s top choice.
Graham Yandell MBE, publisher of Meat Management magazine, which organises UK Sausage Week, commented: “It’s a pleasure to be able to recognise these well-deserving businesses for the quality sausage products that they are producing. To take a mealtime staple like the sausage and create a quality product time and time again is an impressive feat, and these awards are truly a testament to the creativity, hard work, time and care that has been put into each flavour, old and new. Congratulations to all of the 2025 winners!”
Winners of the annual competition were announced at the start of UK Sausage Week, during an awards luncheon held at Butchers’ Hall in London on Monday 27th October, attended by the Master of the Worshipful Company of Butchers.
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