TV chef checks out Llangollen butcher's black pudding

Published date: 12 October 2012 |
Published by: Thomas Morton
Read more articles by Thomas Morton

Bryn Williams checks out the black pudding with Tomi Jones of Jones's Butchers 

Jones's pudding is to feature on TV and in a book 

Jones's Butchers 

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BLACK pudding is one of those foods you either love or hate.

But one Llangollen butcher’s pudding is so moreish it has caught the attention of a TV chef.

Bryn Williams, star of S4C’s Cegin Bryn (Bryn’s Kitchen), visited Jones’s Butchers in Llangollen yesterday to find out how they made their region-renowned product.

“They’ve been at the shop all morning filming for the second series in the new year, and it’ll be in the book that accompanies it,” said Marie Jones.

The black puddings are made by Marie’s son, 22-year-old Tomi Jones, manager at the family-run butchers.

Tomi is a rising talent, having won 10 gold awards this year for his sausages, beef burgers and pie at the Welsh Industry Meat Awards for Excellence, and was a finalist in Welsh Young Butcher of the Year awards last December.

Tomi said he had enjoyed meeting Bryn Williams, who is also head chef and proprietor of Odette’s Restaurant in London.

“He’s a top chef, I’ve learnt some stuff off him as well as him learning off me,” he said.

But even the attentions of a celebrity chef did not make Tomi give up his secret recipe.

Marie said: “It’s a tightly guarded secret.

“We gave him the basics of what’s in it, but not quantities.

“Black pudding is a really good, old-fashioned thing. It’s made with pig’s blood, which doesn’t sound very nice, but we go around the food festivals and we sell hundreds and hundreds.

“They’re really, really popular – people come to us especially for the black puddings before they sell out.”

She said the secret was quality of the ingredients and the home-made recipe, but they were not expecting a call from Williams and S4C.

“I don’t know how he found out about us. We were a bit taken aback, it was out of the blue, really,” she said.

She said as well as making pure black puddings, they also put the mix into sausages, sausage rolls and pork to spice up the flavour.

“We want to encourage people, young as well as old, to use their local butchers, because otherwise they’ll lose them,” she added.

The Jones family produce Welsh pork, beef and lamb and have been running a farm shop and abattoir at Stansty Lodge on Mold Road since 1938.

Marie, 47, and husband Cyril, 48, run the Jones Brothers shop there, but opened the shop in Llangollen for Tomi to run and showcase his talents two years ago.

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  1. Posted by: Greenflyer at 21:52 on 12 October 2012 Report

    They claim all their meat is local from 20 miles radius,when I asked if the bacon was home cured they told me it was Danish ,very strange I thought a bit more than 20 miles !!!! Never went back again .!!!!

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