Toronto sausage business is now serving some seriously good British food
A Toronto business that's already made some major buzz for its sausages is now cooking up an impressive lineup of British fare.
Since early 2025, chef Theo and his Toronto-based business, Ferdi's Foods, have quietly been cranking out some of the best sausages in the city. While the business may not immediately stoke recognition for you, its products likely will, appearing on menu items at hot spots like Dad's, Sal's Pasta & Chops and Tiny Market Co.
In a city whose sausage-based passions are all too often reserved for hot dogs, Ferdi's is on a veritable yellow brick road to glory, and it's only expanding its foothold in the city.
Nowadays, Theo has found a home for Ferdi's Foods, operating out of Mattachioni, and it's not only allowing him to keep cranking out sausages for use at some of the city's hottest restaurants, but he's also introducing a new lunch service centred around British and Swiss-inspired eats.
As British cuisine continues to find its place in Toronto's food landscape, the timing couldn't be better for Ferdi's to launch its lunch this week, and who better than U.K. expat and Buca, Momofuku, and Mattachioni alumn Theo to do it?
The first lunch service, running from noon until sold out on Saturday, May 2, will centre around — what else? — sausages, with the addition of good, old-fashioned fish and chips and a fried fish sandwich (a riff on the fish finger sandwich) for good measure.
As the granddaughter of two English expats myself, I can only dream that, given Ferdi's expertise on the sausage scene, Toad in the Hole makes an appearance next. We listen, and we don't judge.
You can score some quintessential U.K.-inspired eats from Ferdi's outside of the new lunch service, too. In addition to the business's diverse selection of bangers, Theo also cooks up a variety of savoury pies, from the classic steak and stout to potato tikka masala.
You can find Ferdi's Foods at 1617 Dupont St., online or at various pop-ups coming this summer.
