We don't make your usual cured meats.

Using only lovingly-raised British Heritage pork and as many indigenous, locally-grown, ingredients as we can, our dry-cured sausages are going to taste different than any you’ve ever had and yet... still a little familiar.

That’s because we created our recipes to reflect the exquisite flavours that are born and raised right here in England. We have amazing pigs, fantastic herbs, great beer and delicious wine – so why go elsewhere for ingredients or inspiration?

Offering up the full English – from tip to tail.

Our Managing Director, Pork Whisperer and Fearless Heroine is Adrienne Eiser Treeby. Guided by her commitment to good food and good ethics Adrienne has been in turns a Chef, an Apprentice and a Cheesemonger. After putting in fourteen years working behind the stoves at some of the world’s most prestigious restaurants (in three different countries, no less!), two years learning how to make cured meats at the knee of a Master Salumiere and a further two years getting to know the artisanal London food scene with Neal’s Yard Dairy, we’re pretty glad to have her at the helm.

You can find Adrienne navigating the business of starting up CROWN & QUEUE on her blog at

From Their Farms to Your Plate.

At Crown & Queue, we pride ourselves on the quality of our ingredients. Adrienne works closely with all our suppliers to ensure that everything from the heritage pork we use to the locally grown herbs that flavour our meats are of the highest quality. So in celebration of the very best of British, here’s the line up of the people that we currently work with (click supplier to read more):

    Adrienne wants us all to know where our meat comes from. So some of her regular supply is from Mary Holbrook's Sleight Farm in Somerset. This famed cheesemaker, who sadly passed early in 2019, was a legend among London foodies and those of us privileged to have worked with her. Not only did she produce the most wonderful goats cheese, but the outdoor reared, free range British Lops are our favourite pigs to use at Crown & Queue.
    Mother and son team, Joyce and Charles Ashbridge specialise in rare breeds meat from their farm in North York Moors National Park. Firm believers in outdoor rearing, their commitment to animal welfare and traditional farming methods results in flavoursome high quality meat that Crown & Queue feels privileged to use in its cured and prepared meats.
    A family-run farm in East Sussex, this smallholding is just shy of 36 acres. Every pair of organic and breed-certified British Saddlebacks reared on the farm are given a quarter of an acre to roam in. The provenance of Rob and Lynne’s pigs can be traced back over 100 years.
    The Casson family has been cultivating herbs since 1956 at Frith Farm in Hampshire. You’ll regularly find their fenugreek and sage in our cured sausages. Their farm is a wonderland of herbaceous splendour from the fields of Roman chamomile to the delightful purple hue of their garden sage.
    With records of the first cider brandy dating back to 1678, the Somerset Cider Brandy Company continues this most revered British tradition. The company has been distilling cider since 1987 using apples mainly from their own orchards, including 40 vintage varieties. So we think it’s rather fitting that we use their brandy in our cured sausage based on the Victoria parlour game of Snapdragon.
    There’s rum and then there is rum but more importantly, there is only one rum made in the UK and it’s by this independent distillery in Newmarket, Cambridgeshire. Like all of the producers that Adrienne works with, English Spirit Distillery is making a unique contribution to our British cuisine and we can’t get enough of the spirits made by this small batch copper pot distillery.
    Steve Benbow is a man passionate about his bees. Fourteen years on from his first hives on top of his rooftop near London’s Tower Bridge, he now has hives across the UK including London’s very own Tate Modern and National Portrait Gallery. With bees being true locavores, each honey is unique, reflecting the flora and fauna of its home territory.
    Grandmother to five, Daphne Tilley is no stranger to herding a rambunctious brood - her PGI native breed Welsh Lamb happily run amok in the shadow of the Snowdonia mountain range before they land in our eager hands
    There are now over 50 microbreweries in London but The Kernel was one of the first. A close neighbourhood to us at Spa Terminus, we can’t rave enough about their craft beers. Their range of ales, London porters and stouts, made the perfect pairing with Adrienne’s cured and preserved meats.
    We love to work with anyone who shares our passion for making things in London OF London, and Renegade, established by Warwick Smith in East London in 2016 is our kind of partner. The grapes are hand harvested and vinified in London, and their focus is on new, minimum intervention wines without the constraints of European ‘appellation’ rules. Can you say pass me another?!

Fancy a Taste?

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Unit 8
Spa Business Park
Dockley Road, London.
SE16 3FJ
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