Lishman’s stars in Great Taste Awards
Our Yorkshire Chorizo has clinched the top accolade This year our Chorizo has won what is widely regarded as one of the highest accolades in the UK food industry: 3 Stars in the Great Taste Awards. Based on the traditional Spanish pork sausage – but with a made-in-Yorkshire twist – our Chorizo has been placed […]
Tour de Porkshire
Ilkley will be buzzing this weekend with the Tour de Yorkshire hitting our town on Friday & the May Day Carnival on Bank Holiday Monday. Enjoy the long weekend the Lishman’s way! Join us for the Tour de Yorkshire Fun Day Friday 4th May 2018, from 11.45am Lishman’s BBQ on The Grove, by the Bandstand […]
The Smithfield Awards
We butchers love to pit our wits against one another to see who has the best pie, or sausage or innovative product. It’s a meat thing and it goes on all over the world. Just take a look at the barbecue competitions in the US. Q Guild Butchers (there’s around 130 independent butchers shops who […]
Glorious Leftovers
Sometimes it’s the second and the third meals from a roast dinner leftovers that are the most satisfying. This was made using up roast goose, but works equally as well with chicken and turkey. I have it on toast with sliced pickled onions for midweek lunch. Potted Goose 250g Goose Meat Pickings 100ml Gravy 50g […]
York Ham – The King of Hams
There are dozens, possibly hundreds of styles of ham throughout the world, ranging from the prosciutto, Serrano style hams which are sliced very thinly and served just as it is, cured but not cooked, to the Wiltshire or Country hams which are cooked and served hot or cold. All the hams were created for the […]
Sage and Lemon Veal Chops
We don’t always stock veal chops, but when we do, I always snaffle a couple, purely for quality control. They’re simple and quick to cook, and I really enjoy them with a little citrusy finish. Try this recipe. Sage and lemon veal chops Lots of garlicky butter, lemon juice and sage are delicious with a […]
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 […]
Blacksticks Blue
Image source As a foodie, I appreciate a good cheese just as much as a good cut of meat. We have eight Yorkshire cheeses and two guest cheeses, all of which are available to try inside the shop. Some of the cheeses include traditional Wensleydale and Jervaulx blue from Wensleydale dairies, as well as Yorkshire […]
