Brined and infused turkey breast joint
David explains the story behind our brined and infused turkey breast joint There is nothing more traditional than bringing a roast turkey to the dinner table on Christmas day and father carving steaming slices of white breast meat with some succulent dark leg meat on the side. But I understand that cooking a 15lb bird […]
Duck breast in cherry sauce
David’s way: Duck Breast in Cherry Sauce I am patting myself on the back having produced this special meal that was actually very easy. If you want a change from a steak, I recommend this for a Friday night meal with not too much fuss. Note, a duck breast is a similar price to a […]
Game Season – Pheasant
Autumn is definitely in full swing now; and October brings with it the start of the pheasant season. These are the most popular of all the game birds, and gives us a bounty of wild meat for our tables. The golden plumage of the cock bird and the dull brown camouflage of the hens signifies […]
Game Season: Partridge
The partridge season runs from 1st September to the 1st of February. There are 2 types we have in this country, the English Partridge which is the smallest species, has yellow or grey legs and lesser known than the French Partridge or Red Leg Partridge. This is slightly larger and plumper, and the species you […]
Game Season begins
The Glorious Twelfth is the start of the game season and sees the first day of shooting on the grouse moors. The Red Grouse is a completely wild bird living on the heather moorlands of the UK. The season is short, lasting for just 16 weeks to mid-December. Game is naturally free range, local and […]
High-welfare Pork from Lishman’s: why it really matters
As an independent butcher we rely on a close working relationship with our suppliers and farmers to ensure quality, continuity, and good welfare. How do we ensure that our pork is the best it can be? It might sound obvious, but ultimately a butcher cannot ensure quality, continuity and good welfare if they keep changing […]
Spring Awards – News just in…!
There’s a certain glow about our butchers this Spring as we’ve had a flurry of good news at various competitions and events. First up, we have to give a big shout out to our Butcher Brothers, Joe and Robbie, who excelled themselves at The Battle of The Butchers hosted by Dalziel UK, at The Great […]
David Lishman’s Guide to Lamb
David Lishman gives a butcher’s lowdown on seasonal lamb; explaining the differences between Lamb, Hogget and Mutton Spring Lamb We start our journey with Spring Lamb; obviously! Real Spring Lamb is milk-fed and comes straight from the mother. Very young, possibly about 16 weeks old. Season is April and May. Milk-fed Spring Lamb is very […]
