At The Working Boat, provenance, flavour and collaboration sit at the heart of everything we serve. The Old Seadog is no exception. Created specifically for us by James Kittow Butcher & Grazier, in collaboration with our Executive Chef Nick Hodges, this isn’t just a hot dog – it’s a celebration of Cornish craft, local sourcing and bold, comforting flavours. We caught up with the team at James Kittow to talk about the process and what makes The Old Seadog so special.

Can you tell us a bit about James Kittow Butcher & Grazier and your approach to good quality local produce?

James Kittow Butcher & Grazier is a family business with deep Cornish roots, built over more than five generations. Throughout that time, the focus has always been the same: producing and supplying the very best local produce available. Their reputation has grown from a commitment to quality, strong relationships with local farmers, and a belief that great food starts with great ingredients.

What inspired the creation of the chicken and chorizo sausage used in The Old Seadog?

The Old Seadog was born out of collaboration. Working closely with Nick Hodges, Executive Chef, the team shared ideas, tested flavours and refined the recipe through a couple of trials. Nick’s expertise and creative input helped shape the final product – a sausage designed specifically to suit The Working Boat and its shows-on-the-water character, resulting in a hot dog that’s both familiar and distinctive.

Why does chicken work so well as a base for a chorizo-style hotdog?

Chicken creates a softer, lighter eating experience than pork, which works perfectly in a hot dog format. It also allows the chorizo seasoning to really shine – the chicken absorbs the heat and spice beautifully, letting the smoky, paprika-led flavours come through without overpowering the palate. It’s a combination that feels balanced, indulgent and surprisingly moreish.

What spices or flavour notes can people expect from this hotdog when they take their first bite?

The first bite delivers a comforting warmth rather than an immediate punch. The spices build gently, giving a subtle kick that sneaks up on you just when you least expect it. It’s rich, savoury and warming – exactly what you want whether you’re fresh off the water or settling in with a pint.

How important is provenance and local sourcing in your work as a butcher?

Provenance is absolutely central. By supporting the local farming community, James Kittow Butcher & Grazier helps make the industry more sustainable, strengthens the Cornish rural economy and ensures customers have access to the best possible local produce. It’s about looking after the land, the farmers and the future of food in Cornwall.

What makes this sausage different from a traditional pork chorizo or classic hotdog?

The key difference is the chicken base, which sets it apart straight away from both pork chorizo and traditional hot dogs. Added to that is the carefully judged heat – enough to bring warmth and character, without overwhelming the dish. The result is something familiar yet distinctive: unmistakably a hot dog, but with a Cornish twist and a flavour profile all its own.

The Old Seadog is now proudly served at The Working Boat – a true collaboration, rooted in local craft and designed to be enjoyed by the water. Why not pop in and try it for yourself!