If there is one weekend in the calendar that feels very much like home turf for Turner & George, it has to be Meatopia.

We’ve been involved with the festival since the beginning, talking meat, cooking meat and occasionally standing in front of large crowds waving particularly impressive pieces of meat around.

We’ve appeared several times on the Cutting Room stage, showcasing everything from our Grassroots beef to some of the more exceptional cuts that pass across the Turner & George butcher’s block, talking provenance, butchery and cooking with audiences who are every bit as obsessed with the good stuff as we are.

And then, of course, there have been the BBQ stalls.

Over the years we’ve rocked up with various concepts and star dishes, culminating most recently in something of an all-team affair, with Richard H. Turner, James George and Mat Kemp joining forces to serve what we remain convinced was the finest steak sandwich known to humankind.

We will hear no arguments on the matter.

This year, we're making sausages

For Meatopia London 2026, however, we’re doing something a little different.

We’re teaming up with Alasdair Clark of Sosij and Brenhan Magee of Magee’s SM&G, alongside Turner & George Head Butcher Jakob Andrews, for a series of hands-on 60-minute Sausage Making Masterclasses.

And this is not simply a case of chucking some pork into a machine and hoping for the best.

Think of it as a slightly meaty Willy Wonka experience.

You'll start with a Richard H Turner pork sausage base before entering our Texture Lab, where you'll get to experiment with additional ingredients and create 500g of your very own unique sausages.

Along the way, Alasdair, Brenhan and Jakob will be on hand to talk flavour matching, seasoning, texture and what separates a decent sausage from a truly great banger.

What you put into yours, however, is entirely up to you.

Choose wisely.

For Jakob, getting back to Meatopia is something of a homecoming:

“In some ways, Meatopia feels like my spiritual home. Largely because my actual home smells pretty much the same - full of steak, smoke and the odd whiff of tequila.

“I’m really looking forward to working alongside Alasdair and Brenhan too, because these guys seriously know their stuff. And I reckon I might be able to show the crowds a trick or two myself.”

- Jakob Andrews, Head Butcher at Turner & George

Sausages need refreshments too

Once the hard work is done, there’ll be a chance to taste one we prepared earlier.

You’ll get to try Magee’s limited-edition Sausage Mash & Gravy Sausage, accompanied by a specially paired cocktail.

Yes. Sausage Mash & Gravy. Inside a sausage.

We live in remarkable times.

And when the session finishes, you'll leave with a Turner & George tote containing your freshly made, vac-packed sausages and chill packs to get them safely home, a How To Make Sausages guide from Sosij, plus a 10% discount for Turner & George online.

And there will be plenty more meat to gawp at

Because this is Meatopia and we are Turner & George, we're obviously not going to turn up with just sausages.

Keep an eye out for some rather magnificent Basque ex-dairy beef, which we'll have ageing and on display in the same incredible DRY AGER chillers we'll be using to hang our sausages.

Coming from older ex-dairy cattle from the Basque Country, this is beef with serious character - beautifully marbled, deeply flavoured and exactly the sort of thing that deserves to be put somewhere people can stand around and gawp at it.

So even if you're not getting your hands dirty in the Texture Lab, there should still be plenty of exceptional meat to stop and stare at.

Which, as hobbies go, is one we're particularly fond of.

Get yourself booked in

Places for the Sausage Making Masterclasses are limited each day, so if you fancy getting involved, don't leave it too late.

Come along. Learn from some of the best in the business. Make 500g of sausages that nobody else on Earth possesses. Eat another sausage. Drink a cocktail. Go home carrying meat.

Frankly, we can't think of a better way to spend an hour at Meatopia.

Get your tickets now by BOOKING HERE and prepare for some extreme sausage envy.

Or, to put it another way:

Be a winner, not a weiner.