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Some comments in the national press:
BBC Good Food Magazine (Best Online Buys)

Celebration Ham
This would make a stunning centrepiece for Christmas.  Despite being coated in a glorious sticky glaze, this isn't too sweet.  It is, however incredibly moreish - one of the best cooked hams weve tasted.  Buy more than you need as leftovers work brilliantly in pies and hearty sandwiches.  Lidgate's Honey Roast Ham




Oliver Peyton, Restaurateur
“For the best rare-breed beef or lamb go to Lidgate’s. It's real quality.”

Anthony Worrall Thompson
“Having excellent pastry, the Coq au Vin pie looks and tastes deliciously
home made.”


Good Housekeeping Institute
“Cumberland Pork Sausage – a very attractive appetising sausage, firm texture and well balanced flavour.”
Evening Standard
“Awesome quality.”
Richard Branson
“They put their customers first and are proof that natural produce, service and knowledge are a formidable combination.”
Egon Ronay
“I have yet to buy anything from Lidgate – my favourite haunt for meat – which is not of exceptional quality due to sources he has used for decades. His staff’s patience matches their skill and the bonus is an unusually wide selection of excellent kept cheeses.”
And
“I am all the more pleased about the award to the Lidgate Steak and Kidney Pie as I myself buy it from time to time and certainly find it the best I have ever tasted. Its taste equals even the best coq au vin in France. Continentals should try it before they rashly and unjustly criticise food in Britain.”
Regina Nadelson
“A fourth generation butcher in West London who knows his beef like a vintner knows wine. He even does blind tastings.”
Anne Robinson
“You are the strongest link.”
Hattie Ellis
“A carnivore’s paradise in Central London.”
Hardens Guide to London Food Shops
“Fantastic Sausages.”

Rated first of top ten butchers in London.

Tom Parker Bowles
“The C. Lidgate organic pork sausage is the classic banger.”
And
“C. Lidgate of West London is famed for its superb homemade pies as it is for the quality of its meat, whether in a succulent Steak and Burgundy pie or delectable Lamb, Leek and Apricot version, it is superlative.”
Time Out, London
“This is a fabulous butcher in Holland Park. I get all my meat from here and it’s essential for the Christmas Turkey.”
Independent on Sunday
“The Cornish Pasty is a triumph using hand cut beef, swedes, potatoes, salt and pepper, properly crimped rich pastry on the top. The result is fat, juicy, solid, sweet and lightly peppered.”
The Independent Review
“This West London Butcher has a reputation for amazing fresh meat and pies, these pies can be ordered in advance and will seriously impress your fellow diners.”
Scheherazade Goldsmith in the Sunday Times Style Magazine
“One of the best butchers in England. I like the Cottage Pie made with cheesy mash, and carrot and onion beef mix. Comforting and warming.”
Michael Winner
“You can't beat a good pie...
I’m lucky to have a first-rate butcher nearby in Holland Park Avenue, called Lidgate. What Lidgate offers are unbeatable pies. They are made daily with Lidgate’s own butter-based pastry. Varieties range from Steak and Kidney and Cottage Pie to Lamb, Leek and Apricot.”
Evening Standards Taste Test:
“Lidgate’s Gloucester Old Spot: These sausages were excellent. They prove you get what you pay for. Their texture was perfect and the herbs blended with the top quality pork rather than over-powering it.” *******
Good Housekeeping Institute
“Five Star Award – Cumberland Pork Sausage – A very attractive appetising sausage, firm texture well balanced flavour.”
Clarissa Dickson Wright in the Scotsman: (After a luncheon at Butchers Hall)
“It was with delight that I found myself seated beside David Lidgate. David is one of London’s most respected butchers and his shop in Holland Park is visited by the great, the good and the connoisseur. He is an enormous force for good in the industry, setting incredibly high standards.”
What the papers say...
Evening Standard
Probably the best Turkey in London can be bought at C. Lidgate of Holland Park Avenue, established 1850. And the best one they tell me, is the bronze turkey. What manner of creature is this?
“It's called that because of the slight bronze tint in its black feathers”, I am told by David Lidgate.
“The Pilgrim Fathers lived on them – they could not get enough of them.
“It's a free range bird, very tasty. The breed almost died out in the 1950s but it was reintroduced in recent years and is now becoming very popular again.”
Nigella Lawson
“I think for Christmas lunch it has to be turkey, furthermore, this turkey has to be a bronze. The Kelly Bronze is the best bird you can buy, a good turkey reared well, is what makes all the difference.”
Henrietta Green, Daily Mail
The Rolls Royce of turkeys, the Free Range Bronze came out tops for flavour and texture. It looked sensational – golden brown with nicely crisp skin and well formed breast.
This bird is a close relation of the flavoursome Norfolk Black with the advantage of an amply proportioned breast, so there’s plenty of white meat.
Reared to Free Range Standards in the true sense of the word, the birds have room to roam both in and out. The diet, is top class: antibiotics and growth promoters are banned and it is fed on cereal based diet topped up by grass and insects in the grass. It is allowed to develop at a natural pace for the best flavours and texture.
The Times
A free range Kelly Bronze is the Rolls Royce of Turkeys, with its full-flavoured, densely textured meat and marbled muscle meat. For those used to pearly white skins on supermarket turkeys, it should be noted that tiny brown feather stubs can be left in the skin of the Kelly Bronze: designer stubble that makes them look cosy and old-fashioned.
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