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 […]
Butchery Workshops
At Lishman’s we firmly believe that we reap what we sow. If we expect engaged butchers, charcutiers and apprentices through our door when we’re recruiting, it’s absolutely essential that we devote time to ensuring that the next generation have been inspired at an early age by enthusiastic teachers and passionate role models. Butchery (much like […]
Joe’s Chicken & Chorizo Paella
Our Spring recipe features our newly-award-winning Cooking Chorizo. Prep is key to Joe’s recipe. “Get steps 1, 2, 3 and 8 sorted before your guests arrive. This is what I make when I have a few people round. I can enjoy a beer and chat with my mates while I cook. It makes the kitchen […]
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 […]
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 […]
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 […]
A Salumi Tour of Tuscany
Any fool can know. The point is to understand – Albert Einstein I have read all the books on the science of salami making and cured meat preserving. I have practiced it to quite a degree too. But it’s not until you meet the fathers, sons and families whose lives revolve round it and has […]
