Menu Close

Powters Makes the Official Sausage for ‘National Fry Up Day’ in London

Now in its second year, The Great British Fry Up event will take place on 4th November at Meat Liquor in King’s Cross, one of London’s most beloved restaurants.

Leading the kitchen is Masterchef runner-up, Steve Kielty, who has a huge passion for the British fry up and will be using his skills to make sure it’s the best Full English ever. He will be joined by two of the most famous fry up chefs in the country: David Rowland and Ben Smith.

Alongside Powter’s delicious sausages, the menu will feature some of the UK’s best independent suppliers including Fresh Blood Black Pudding courtesy of the Fruit Pig Company and eggs from Cacklebean exquisite eggs in the Cotswolds.

The humble sausage is the pride of any good English Breakfast so this event was one we didn’t want to miss,” says Tristan Powter of Powters Sausages. “The Fry Up Police are a social media community dedicated to critiquing fry ups up and down the country and they have a huge following. We are very excited to be part of this great event, which was a sell-out last year, and can’t wait to see how these top chefs prep and serve our delicious sausages. It should be a great day.”

There will be three sittings on the day 10:00am, 12:30pm and 2:30pm, priced at £20 per head, with a welcome tea or coffee included to help line the stomach.

For more information on the event visit

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.