Build a Grazing Board
The therapeutic act of putting together an impressive grazing board is the ultimate way to zone out and release your inner artist. Just follow a few simple steps, choose a range of colours, textures and flavours and let let your creativity unfold. No two grazing boards will ever be the same – and that is […]
Christmas Leftovers
Leftovers? We prefer to call them Christmas encores. The feast doesn’t end on the 25th – with a little imagination, what’s left can be turned into dishes just as good (sometimes even better!) than the main event. Here are a few ideas to keep the celebrations going… HAM, EGG + CHIPS The ultimate Boxing Day comfort […]
An obsession with nduja
Why David is obsessed with Nduja – and why you should be too If you’ve never tried nduja (pronounced en-doo-ya), allow us to introduce you to one of David Lishman’s all-time favourite ingredients. This spicy, spreadable salami hails from Calabria in southern Italy — and once you’ve tasted it, you’ll understand why the locals are […]
Give Venison a Try
I am a big fan of venison. This wild meat has great flavour, is very healthy and is now very much more affordable than when I started butchery over 40 years ago. Back then in the 80’s it was a treat for well-heeled families or stalkers, but now it is a similar price to beef […]
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 […]
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 […]
Jack & Anakin’s French Exchange
Jack’s fresh back from his week as a butchery student in Lyon, France with the Q Guild’s Butchery exchange scheme. We take a moment away from the shop floor to get the lowdown on Jack’s week as an exchange student with @maisonmilliat and @efma.cma college. Jack, tell us about your highlights: I really enjoyed Skiing; the views […]
Valentines 2024
Valentines is coming down the tracks, and you know that slinging something in the microwave really isn’t an option. Whether you’re looking for a flamboyant showstopper or a more chilled out vibe, we will have a pretty tasty selection on offer, whatever your budget. Take your pick from: Heritage breed Steaks to share: T Bone, […]