Award winning Yorkshire butcher David Lishman and his shop - Lishman's of Ilkley


Lishmans Butchers has gained - and fully earned - its local, regional and national reputation as one of the top butcher's shops in the whole country.

It's the venue to visit for the very best in fine home dining … the choice of discerning people for whom lifestyle really counts … habitat of the highest quality meat products sourced from local farmers who truly care about the animals they raise … where everything on the menu is prepared entirely in-house.

  • Lishman's of Ilkley shopfront


Course Name Date Time Price
Cure a Ham for Christmas 12/11/15 6-9pm £125 Available
Cure a Ham for Christmas 26/11/15 6-9pm £125 Available

Our Butchery courses are always well received, but don't take our word for it, here are a few testimonials from recent attendees:

Just a quick note to say thank you for all the hard work that went into yesterday's course. I thoroughly enjoyed the whole experience and found it both informative and fun. Would definitely recommend to anyone!

AW from Beamsley


The Tri-Nations Butchery Challenge 2015

The Tri-Nations Butchery Challenge 2015

Posted 05 October 2015Events

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 [...] Read more …

Easter 2015

Posted 23 March 2015Events

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, [...] Read more …

Roasting meat to perfection

Roasting meat to perfection

Posted 26 February 2015General

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 [...] Read more …