As the Game Season Draws to a Close…
Once again the game season is coming to an end all to quickly. Just a few more days and we will be putting our guns away and starving ourselves of the fantastic wildfowl and free range game that we...
View ArticleAll New Master Butchery Class for 2011
For 2011 I will be holding a brand new Master Butchery Class-and I am really excited about it! The new class will be Salami Making, held in my flagship Ilkley shop. Salami’s and other cured meats make...
View ArticleBacon Conoisseurs’ Week
This week (21st-27th March 2011) is Bacon Conoisseurs’ Week, where those of us that are proud about the bacon that we are producing, like to make a noise about it! All this week we have some special...
View ArticleThe Best BBQ in the World?
Last year I went to the Grill Stock Festival in Bristol, an exhibition event that show cases the best in new barbecues and innovations in the field of barbecuing. There was one type of barbecue that...
View ArticleSpring Lamb for Easter
This week, just in time for Easter, we have the first of the season’s new Spring Lamb in the Shop. These lambs are very sweet and tender, having been mainly milk fed. These lambs, born early this year...
View ArticleBehind the Scenes at Lishman’s
Recently, the Glutton Club (a group of locals who love their good food) came to the shop for a behind the scenes tour, to see how we produce the items that you see in our counter. They have written a...
View ArticleLishman’s Outside Catering
I am excited to say that we have now added an Outside Catering Arm to the business. We have formed an alliance with a caterer with experience working throughout the world, at the highest functions,...
View ArticleBraised Pigs’ Cheeks in a Creamy Cider Sauce
This is a great recipe that I have been given by one of the customers in the shop, who serves it at her B&B (Beck House Farm, Addingham). Pigs’ cheeks are a fantastic cut of meat, hugely...
View ArticleThe Joys of Spring Lamb
When I first came to butchery on leaving school in the early 80’s, the first Spring Lamb was a long awaited delicacy which didn’t show itself until the Easter period. Last year’s lamb had all but dried...
View ArticleBehind the Scenes at Lishmans: why we did it
Recently we have discovered a new more modern way of getting our message across to the people. We are busy butchers; making pies, producing sausage, curing bacon and hams, and many other things beside...
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