Month: May 2014

Blood, Guts and Bonheur: the world black pudding championships

Ruddy-black slices of sausage stand neatly piled up across plate after plate on long tables, in a sports hall on a Saturday morning in mid-March. Around 10am little groups of four or five people take their seats at one end of each table, and arrange their papers, and their forks. They have work to do, […]