In Defence of Salt
Salt’s ability to preserve food was a foundation of civilization. It eliminated the dependence on the seasonal availability of food and it allowed travel over long distances. However, salt was difficult to obtain, and so it was a highly valued trade item. Many salt roads, such as the via Salaria in Italy, had been established […]
What makes a British sausage British?
Traditional British sausages used to be made in the winter months. Throughout the autumn, when the roots were plentiful, the pigs would be fed and fattened up until they were big and strong. As autumn moved into winter when the apples had fallen from the trees, and food was less plentiful, the time would come […]
Bringing Home the Bacon
What is bacon? Bacon comes from the loin and belly of a pig – and this is either cured in brine, or dry-cured using salt. In the days long before you found a fridge in every kitchen, the curing process was designed as a way of preserving meat throughout the winter. The pigs would fatten […]
Bravo for British Veal
We are proud to join the campaign to encourage people to enjoy British veal. British rosé veal is experiencing a well-deserved surge in popularity throughout the UK thanks to recent exposure on television programmes such as BBC’s Countryfile and Channel 4′s The F Word. Now on the menu for the first time at Lishman’s is British […]
Is this the death of the small butcher?
This evening myself and many small butchers from the Bradford region were invited to a presentation by our local environmental health authority. It was a meeting in which EHO’s informed us of the new rules and legislation, brought out by the Food Standards Agency, which would be implemented. I know this is boring, but please […]
Lyon, France
Lyon, in central France, is the third largest city in the country and first became a hub for the silk trade when merchants plied their business there. Situated on the banks of the River Rhone and the River Saone, it’s a beautiful city with fine Bourgeois architecture. Lyon is recognised as the gastronomic heart of […]
The Broad Chare, Newcastle
Recently I met a restaurateur on a salami making course where we were both taught by some Italians how to make great salami’s. While chatting I found he shares my passion for salami’s and cured meats. Terry Laybourne is well known in Newcastle for owning some fine quality eating establishments, the newest of which is […]
