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 […]
Salt Marsh Lamb
Salt Marsh Lamb will be available again from Monday 9th September 2024. Shoulders of Salt Marsh Lamb: perfect for slow roasting and Greek Gyros Legs – for butterflying and BBQ Loin Chops – The T-bone of Lamb 6x bone French-trimmed Rack of Lamb Lamb Mince | Diced Salt Marsh Lamb | Salt Marsh Lamb Sausage […]
Rotisserie-style Chicken
Pre-order for collection on Friday 23rd & Saturday 24th August 2024. Reserve your Rotisserie Chicken for the long weekend Take home one of our golden, crispy & succulent chickens for a laidback long weekend. Serve as a hot roast lunch with our butchers spuds, or alongside a fresh green salad and our coleslaw. Pre-order your Rotisserie-style Chickens, Tasty Spuds & […]
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 […]
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 […]