09/06/2026
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside.
This is Kwa Ko — a Cambodian beef sausage made in collaboration with , the project of . Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages.
Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before.
Available now, in limited numbers, so be quick!
