About

Husband and Wife, Jon and Sam Shawcross have been in Costa Rica for over 2 years now, along with their son Oliver and two dogs, Gary and Mikey.

A Lancastrian and a Yorkshire lass met in the UK, got married and had a son in New Zealand where they lived for 8 years, moved to the tropics of Australia before spending 4 years in Spain and finally landed in Costa Rica in May 21 just as the Pandemic hit.

Yes, it’s been a ride that is for sure

We love living here and we really enjoy the culture and the food. But you know how it is, you can take the person out of the country, but you can never take the country out of the person!

Starting slowly by making sausage rolls for friends (who said they are the best they ever had), we expanded into scotch eggs, quiche, pies and pasties. Then came the big one – baked beans! It took over 6 months to get these right and we cannot claim they are Heinz as we get at home, but my, they are close.

The next step was bacon. Finding the right butcher for the right joint was probably the hardest part. Then a dry cure followed by a six hour smoke over apple wood and almost immediately, we had something very special.

Gammon was the final addition. It follows a very similar path to back bacon although it uses a wet cure rather than a dry one. It is also only smoked for 4 hours to give a more subtle flavour.

So there you have it. That’s how we got here.

We truly hope that our small business can cater for your English food needs. We know our food is great. We hope you will think so too.