The new sausage is preserved exclusively for diners in the hotel's restaurants, and visitors will soon be able to buy it in the resort's shop to cook at home. Several local butchers challenged to produce a quality pork sausage to best fit the Belfry breakfast table and Sam's Bar and Grill's Bangers and Mash. Renowned Warwickshire butcher Aubrey Allen ended up submitting the new product, who then left Danny Ould on the case. Winner of the National Barbecue Sausage of The Year 2007, Danny sourced the outdoor reared Freedom Food accredited English pork for the recipe. Stephen Wheeler, executive chef at the resort, explained the significance of the new brand: "Sausage may seem a strange subject to get excited about but it's not just a staple of the traditional English breakfast – it's a simple, yet telling barometer of the quality of all our food." He added: "I'm passionate about sourcing the finest local ingredients and if we're prepared to go to these lengths for the sake of the humble sausage, hopefully this demonstrates our attention to detail across the board."