The Curing of the Pig
The good folk of Bettakultcha invited me along to speak at one of their summer events. It was great fun, a warm and lively crowd who seemed fascinated to learn more about The Curing of the Pig Find out...
View ArticleFlying food trip to Edinburgh
I find Edinburgh to be a marvellous place to visit. It has history, it’s cosmopolitan, and is the home to some really great food places which are run by people who are passionate about their trades and...
View ArticleThe 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...
View ArticleBehind 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...
View ArticleThe 2014 Tri-Nations Butchery Challenge
Recently I had the honour and pleasure of captaining the British Butchery Team in the second Tri-Nations Butchery challenge. This event pits 6 of the best butchers from Australia, New Zealand and Great...
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