Day to day happenings at Lishman's butchers , Ilkley
Little champion pie press. It makes 1000's of pies every week, with a little help.
David Lishman, Master Curer demonstrates his perfect charcuterie board.
One of Lishmans Great Yorkshire Hams. Photography by Andy Bulmer.
We hold classes to teach the mysteries of the butcher. Learn how to make a genuine 'Steak &Kidney pudding' like this one, which is part of our 'Who made all the pies?' evening.
Big G on our Argentine bbq at Ilkley summer festival.
Highland Cattle. Fantastic marbled beef that's eats so well. Ours come from The Earl of Harewood's Estate, nearby.
The 'Glorious' 12th (August) sees the start of the shooting season. The first birds on the menu are Grouse. Dark fleshed and well flavoured and only in season until December. Don't miss out on them.
Our hot food counter & Big G
Porchetta - specially made for corporate catering
Christine Grange's Swaledale lambs for the shop. Grass and moorland fed on Beamsley Beacon, that's about 3 food miles away!
Stuart and Joe with Matthew Fort, collecting one of 8 gold medal awards at the Q Guild of Butchers Smithfield Awards in 2014
Our Joe taking 1st place in the Dalziel Young Butcher challenge 2014
Our own York Hams. Produced in the same way as father remembers during the war. We only make these for Christmas, but start curing them in August- that's how long it takes to develop the flavour!
The finished GB display for the Trinations butchery challenge 2014
The 2014 British butchery team. From L-R Robert Jones, David Lishman, Richard Carter, James Lally, Martin Crombie, Nigel Rose.
The British display for 2014 Tri-nations butchery challenge which I captained.