“There is scarcely anything in the world that some man cannot make a little worse, and sell a little more cheaply. The person who buys on price alone is this man’s lawful prey”.
John Ruskin 1819-1900
When done well, a butchers produce is some of the finest produce around, made with skill, care and attention to detail by a craftsman. But like most wonderful foods in this world, it can be taken by those less interested in eating quality (more driven by profit) and made into an inferior commodity with little regard for the end product.
I believe we make some of the best sausage and pork products available. A true British sausage is light with a smooth texture, containing pork from locally reared, high welfare livestock, well seasoned and with an amount of bread rusk that gives us the desired texture and flavour.
This is our philosophy, sausage, bacon, hams, black puddings & pies made by true professionals, interested in respecting the raw material and producing artisanal fayre.
The Q Guild represents the finest quality independent meat retailers in Britain.
Butchers carrying the Q Brand send out a strong message that they are one of Britain's
best butchers shops.
DIRECT FROM DAVID
Posted 05 October 2015
Butchers are renowned for holding competitions between themselves to discover who produces the best sausage, bakes the finest pie, or has the skills to produce the most creative meat display in the land. So it was not unusual when one afternoon, outside The Hand and Shear, a pub near Smithfield market, and after a particularly [...]
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Posted 23 March 2015
If you’re making plans for the long weekend, you can print off your Easter order form here. As well as genuine Spring Lamb & all the usual specials, we are offering Chef-prepared dishes to help you out of a fix when you’re faced with visitors. Lishmans easter order form 2015 Try our Chef-prepared Beef Wellington, [...]
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Posted 26 February 2015
There are so many ways of roasting and here I am adding just another piece of advice. It’s the question we behind the butcher’s counter get asked the most, ‘how long should I cook this?’ The standard reply from my apprentice days by George, my now long departed boss was, ‘give it 20 minutes per [...]
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