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	<title>A Butcher&#039;s Diary</title>
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	<link>http://www.davidlishman.com</link>
	<description>The blog of David Lishman, award winning butcher and master curer</description>
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		<title>New take away menu</title>
		<link>http://www.davidlishman.com/new-take-away-menu/</link>
		<comments>http://www.davidlishman.com/new-take-away-menu/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 16:15:03 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[BBQs]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[In the Shop]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=901</guid>
		<description><![CDATA[Take away Menu  including a Roast Pork Special on Friday &#8211; download your own handy copy Treat youself to breakfast, lunch or an afternoon snack from our new take away menu. For breakfast try our double ended sausage sandwich or a bacon sandwich. A selection of freshly made cold sandwiches are available all day, as [...]]]></description>
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		<title>Trinations Butchery competition: Queenstown, New Zealand March 2013</title>
		<link>http://www.davidlishman.com/trinations-butchery-competition-queenstown-new-zealand-march-2013/</link>
		<comments>http://www.davidlishman.com/trinations-butchery-competition-queenstown-new-zealand-march-2013/#comments</comments>
		<pubDate>Wed, 13 Mar 2013 16:07:55 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[In The Media]]></category>
		<category><![CDATA[butchery competition]]></category>
		<category><![CDATA[Tri nations]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=861</guid>
		<description><![CDATA[The first ever butchers tri-nations competition has just been held in the glorious countryside around Queenstown New Zealand. The event involved teams from New Zealand, Australia and The United Kingdom. For the previous 2 years, it was just between the Southern Hemisphere countries, but we were grateful for the invitation this year and five members [...]]]></description>
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		<title>Sage and lemon veal chops</title>
		<link>http://www.davidlishman.com/sage-and-lemon-veal-chops/</link>
		<comments>http://www.davidlishman.com/sage-and-lemon-veal-chops/#comments</comments>
		<pubDate>Wed, 20 Feb 2013 12:22:57 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[In the Shop]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=847</guid>
		<description><![CDATA[We don’t always stock veal chops, but when we do, I always snaffle a couple, purely for quality control. They’re simple and quick to cook, and I really enjoy them with a little citrusy finish. Try this recipe. Sage and lemon veal chops Lots of garlicky butter, lemon juice and sage are delicious with a [...]]]></description>
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		<title>The Great Horsemeat Scandal</title>
		<link>http://www.davidlishman.com/the-great-horsemeat-scandal/</link>
		<comments>http://www.davidlishman.com/the-great-horsemeat-scandal/#comments</comments>
		<pubDate>Wed, 13 Feb 2013 09:34:39 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[In The Media]]></category>
		<category><![CDATA[horse meat]]></category>
		<category><![CDATA[local butcher]]></category>
		<category><![CDATA[Q guild]]></category>
		<category><![CDATA[Worshipful Company of Butchers]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=833</guid>
		<description><![CDATA[What a crazy few weeks we have seen in the meat industry with horsemeat in manufactured products in supermarkets. No doubt this will have reached the institutions &#8211; schools, hospitals, canteens, nursing homes etc – as well. I am a Liveryman of the Worshipful Company of Butchers, an old established organisation, set up around 1000 [...]]]></description>
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		<title>Flying food trip to Edinburgh</title>
		<link>http://www.davidlishman.com/flying-food-trip-to-edinburgh/</link>
		<comments>http://www.davidlishman.com/flying-food-trip-to-edinburgh/#comments</comments>
		<pubDate>Thu, 06 Sep 2012 14:17:05 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[best butcher]]></category>
		<category><![CDATA[britains best butcher]]></category>
		<category><![CDATA[worlds best butcher]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=771</guid>
		<description><![CDATA[I find Edinburgh to be a marvellous place to visit. It has history, it&#8217;s cosmopolitan, and is the home to some really great food places which are run by people who are passionate about their trades and crafts A recent trip there on a food fact finding mission confirmed this to me. Two of the [...]]]></description>
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		<title>The Curing of the Pig</title>
		<link>http://www.davidlishman.com/the-curing-of-the-pig/</link>
		<comments>http://www.davidlishman.com/the-curing-of-the-pig/#comments</comments>
		<pubDate>Thu, 30 Aug 2012 13:18:43 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Curing]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[best butcher]]></category>
		<category><![CDATA[britains best butcher]]></category>
		<category><![CDATA[worlds best butcher]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=755</guid>
		<description><![CDATA[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 more about the work of Bettakultcha here]]></description>
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		<title>In defence of salt</title>
		<link>http://www.davidlishman.com/in-defence-of-salt/</link>
		<comments>http://www.davidlishman.com/in-defence-of-salt/#comments</comments>
		<pubDate>Thu, 19 Jul 2012 10:14:40 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=745</guid>
		<description><![CDATA[Salt&#8217;s ability to preserve food was a foundation of civilization. It eliminated the dependence on the seasonal availability of food and it allowed travel over long distances. However, salt was difficult to obtain, and so it was a highly valued trade item. Many salt roads, such as the via Salaria in Italy, had been established [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>What makes a British sausage British?</title>
		<link>http://www.davidlishman.com/what-makes-a-british-sausage-british/</link>
		<comments>http://www.davidlishman.com/what-makes-a-british-sausage-british/#comments</comments>
		<pubDate>Mon, 18 Jun 2012 07:42:58 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[In the Shop]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage; high welfare]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=725</guid>
		<description><![CDATA[Traditional British sausages used to be made in the winter months. Throughout the autumn, when the roots were plentiful, the pigs would be fed and fattened up until they were big and strong. As autumn moved into winter when the apples had fallen from the trees, and food was less plentiful, the time would come [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Barbecue Short Ribs</title>
		<link>http://www.davidlishman.com/barbecue-short-ribs/</link>
		<comments>http://www.davidlishman.com/barbecue-short-ribs/#comments</comments>
		<pubDate>Sun, 06 May 2012 11:08:21 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[BBQs]]></category>
		<category><![CDATA[primo grill]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=692</guid>
		<description><![CDATA[This is one of my favourite recipes; the good value beef used contains fat which goes succulent and tender through the low and slow cooking method. Although it takes time, the ribs almost look after themselves, producing something lip stickingly sumptuous. This recipe takes barbecuing to the next level so you can forget the burnt [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Blacksticks Blue</title>
		<link>http://www.davidlishman.com/blacksticks-blue/</link>
		<comments>http://www.davidlishman.com/blacksticks-blue/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 08:10:36 +0000</pubDate>
		<dc:creator>David Lishman</dc:creator>
				<category><![CDATA[In the Shop]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[blacksticks blue]]></category>
		<category><![CDATA[cheeseboard]]></category>
		<category><![CDATA[cheeses]]></category>

		<guid isPermaLink="false">http://www.davidlishman.com/?p=703</guid>
		<description><![CDATA[As a foodie, I appreciate a good cheese just as much as a good cut of meat. We have eight Yorkshire cheeses and two guest cheeses, all of which are available to try inside the shop. Some of the cheeses include traditional Wensleydale and Jervaulx blue from Wensleydale dairies, as well as Yorkshire Blue from [...]]]></description>
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