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It’s official – the best Bacon in Britain hails from Ilkley!


Lishman’s Butchers & Charcutiers has scoops a top accolade at national craft butchery awards.


One of twelve artisan butchers from across the UK to be crowned top of their class, the Ilkley butcher won the Diamond award for Artisan Home-Cured Bacon with its Smoked Back Bacon in what is widely recognised as the meat trade’s most high profile and challenging product evaluation.


Organised by the Q Guild of Butchers, the awards which have run for more than 30 years, recognise and reward the UK’s finest craft butchery products including Traditional Pork Sausage, Best Burgers, Gluten-Free Product, Best Bacon, BBQ Product and Black Pudding.


Products are awarded a Bronze, Silver or Gold award by a panel of independent industry judges, with all Gold products in each category then pitched against each for the category champion Diamond Award.


Scoring a remarkable 70 points out of 70, Lishman’s bacon is dry-cured and then oak-smoked using only high welfare outdoor bred Yorkshire pigs. The coveted Diamond Award was presented to David and Emma Lishman by the highly regarded British Chef Jeremy Lee. The Ilkley butcher also made the final shortlist in the ‘Traditional Pork Sausage’ category with its Thick Champion Sausage and the ‘Innovative Sausage’ category with its Baby Chorizo, with both products receiving Gold award status – the highest possible rating from the Guild.


David Lishman of Lishman’s Butcher & Charcutiers said: “We’re delighted our Smoked Back Bacon has been recognised as the best in the country amongst some of the UK’s finest butchers. We use traditional methods to prepare our bacon and only use pigs born and raised in Yorkshire.”


Gordon Wallace, Q Guild Manager said: “The standard of entries this year was as high as ever so being crowned best in class for their bacon, alongside two additional Gold awards is a fantastic achievement for Lishman’s. We were delighted to present David and Emma with their award which not only endorses the quality of their products but helps to raise standards and drive innovation across the craft butchery industry.”

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