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 […]
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 […]
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 […]
Behind the Scenes at Lishmans: Why We Did It
Recently we have discovered a new more modern way of getting our message across to the people. We are busy butchers; making pies, producing sausage, curing bacon and hams, and many other things beside which we are particularly proud of. Because of the layout of our shop in this Victorian terrace, much of what we […]
The Joys of Spring Lamb
When I first came to butchery on leaving school in the early 80’s, the first Spring Lamb was a long awaited delicacy which didn’t show itself until the Easter period. Last year’s lamb had all but dried up around Christmas time, and what was left, the hogget as it would now be called, was considered […]
Christmas Time on the Farm
Being the son of a farmer, growing up in the late 60′s and 70′s, Christmas was, and still remains a hugely busy time of year for me. My mother, (it was the domain of the farmer’s wife) reared and fattened turkeys, chickens and geese to sell at the farm gate for the festive period. It […]
