James Whelan Butchers Teams Up With Too Good To Go

Posted on Tuesday, December 9th, 2025 by Mandy in Foodie Articles, Good Food, News, Press | No Comments »

James Whelan Butchers has partnered with Too Good To Go ahead of Christmas to show shoppers how to make the most of their leftovers.

This Christmas, 57% of Irish adults will have leftover food after Christmas dinner, equating to approximately one million households nationally, according to research commissioned by Too Good To Go.

Noting this, James Whelan Butchers is a perfect partner for the food surplus app, as the butcher employs a nose-to-tail eating philosophy, and so it has issued some tips for families ahead of the festive season.

First, keep roast meats, pies and other festive dishes in the freezer to enjoy after the holidays.

Repurpose leftovers creatively – make soups, pies, sandwiches, or whatever takes your fancy with last night’s dinner.

Invite friends, family and neighbours over to enjoy surplus food, to ensure it doesn’t go to waste while catching up with loved ones.

Finally, make sure food is stored correctly in properly sealed containers, to help preserve freshness and flavour.

With these steps, Irish households can ensure they enjoy Christmas dinner beyond the day itself, saving money in addition to preventing food waste.

‘Nothing Is Wasted’

Speaking about saving food, butcher Pat Whelan said, “With a little planning and creativity, leftovers can be given a makeover.

“Leftover roast beef makes an epic sandwich with a little watercress and a good dollop of mustard.

“Leftover turkey makes a comforting turkey curry – just add some spices, onion, tomatoes and cream.

“And for those lucky enough to have some heritage ham left over, simply dish it up in a pasta salad with cheese, spring onion, grapes and mayo – delicious.

“At James Whelan Butchers, we’ve always honoured and made the most of every part of the animal. Nothing is wasted.

“In fact, our Golden Fork, Great Taste award-winning beef dripping is handmade from suet that had previously been wasted and disregarded.

“Now you can use it to roast the tastiest potatoes, sear your steak, or just slather it onto some toast with a sprinkle of sea salt.”

Too Good To Go’s Machaela O Leary added, “Many households are already taking positive steps – freezing, sharing and repurposing leftovers.

“The festive season is the perfect time to embrace these habits and discover how easy it can be to reduce food waste.”

The Irish Beef Book

Posted on Thursday, March 20th, 2025 by Mandy in News | No Comments »

THE IRISH BEEF BOOK

All proceeds from our special 10th Anniversary Edition of The Irish Beef Book go to two resolute charities – Cork Penny Dinners and The Capuchin Day Centre.

‘Food unites people and the proceeds of The Irish Beef Book will help the people who really need support.’

Pat Whelan

The book has become one of Ireland’s favourite cooking bibles. Full of ideas for great family feasts. Celebrating local ingredients. Supporting nose-to-tail goodness. It is a timeless showcase of world-class Irish beef, heritage, and artisan craft.

Cork Penny Dinners provides meals, warmth, and support for individuals and families in Cork, while the Capuchin Day Centre offers food, shelter, and a place of refuge for Dublin’s most vulnerable. By purchasing a copy, you’re contributing to a cause that helps feed those in need.

SHOP TALK: BEHIND THE APRON, CLONMEL EDITION

Posted on Thursday, March 13th, 2025 by Mandy in News | No Comments »

SHOP TALK: BEHIND THE APRON, CLONMEL EDITION

James Whelan Butchers has 14 butcher shops around the country, each with its own unique charm and character. This week, we’re taking you behind the scenes at our Clonmel shop for a friendly chin-wag with the team.

Meet David, our skilled Master Butcher, and Trish, our accomplished Shop Manager. Together, with their dedicated 20-strong team, they bring expertise, passion, and warm customer service to the shop every day.

There’s a special kind of atmosphere in James Whelan Butchers, Clonmel—one that’s built on years of teamwork, skill, and a shared love for great food. David and Trish have been part of the shop for over 16 years, and many of the team members have grown through apprenticeships to become master butchers themselves.

David has noticed a growing interest in slow-cooked dishes, thanks to the rise of social media chefs and the popularity of slow cookers. At James Whelan Butchers, we’ve always championed nose-to-tail eating, ensuring that every part of the animal is valued. Our master butchers are always on hand to chat with you and cut the perfect piece of meat for your recipe—whether it’s oxtail, shin beef, or pork belly.

Trish takes great pride in the exceptional quality of the locally sourced, grass-fed beef, free-range turkey, and Tipperary lamb that we offer. Supporting local farmers and artisan producers is a huge part of what we do, and you’ll find a carefully curated selection of handcrafted provisions from the Tipperary Food Producers Network on our shelves—from Apple Farm Juices to Crossogue Preserves.

Next time you’re in Clonmel, pop in for a visit. Alongside our premium meats and warm welcome, you can enjoy home-cooked delights from our deli kitchen, including Glazed Oyster Bacon, Irish Roast Beef with Butter Stuffing, and Free-Range Chicken cooked fresh every day. We’d love to see you!

Mid Terms on your Terms Newsletter February 2023

Posted on Monday, February 20th, 2023 by Mandy in Foodie Articles, Good Food | No Comments »

Mid-term on your terms

Make mid-term easy on yourself. Here are five gorgeous James Whelan Butchers selects to order and collect, or better still have delivered. Our Master Butchers have done the prep. You already have a lot on your plate, we only want to add something delicious.

 

The Salt-Aged Showstopper

SHOP HERE

Prime Irish Striploin. Slow aged in a salt chamber for over 35 days. In salt from the Himalayas. In a craft of time which intensifies succulence and tenderness. Bring this feast of flavour home.

 

Take time for Heritage Bacon

SHOP HERE

Home cooked bacon is wonderful. It’s also simple as. It just takes a little time, that’s all. Our artisan Irish bacon loin has a wonderful, signature smoked hickory cure.  You’ll be delighted            with the results.

 

Chicken Cushion

SHOP HERE

Bacon, stuffing and cheese all packed into a plump, Irish chicken cushion. A really lovely flavour sensation, crafted freshly for you by our Master Butchers.

 

Bigger, built burgers

Our dry-aged burgers are built chunky to deliver a juicy, generous, oversized quarter pounder burger. Handcrafted with chuck and brisket to punch out juicy flavours.

 

Brilliant Bacon and Cabbage Recipe

VIEW RECIPE

Now you’ve ordered the Heritage Bacon Loin, here’s a sweet, creamy, mustardy joy of a dish to celebrate it. Bacon and cabbage, you’re back in the good books.

James Whelan Butchers: Traditional Bacon & Cabbage

 

 

A Day with the Butchers: Tradition Alive in the City of London

Posted on Monday, May 18th, 2026 by Pat Whelan in Foodie Articles, Good Food, News, Occasions, Press | No Comments »

I had the privilege of attending this year’s parade and Sheep Drive, and it’s one of those experiences that stays with you long after the day itself. Standing in the heart of the City of London, watching Liverymen in full regalia and sheep making their steady, unapologetic way through the streets, I was struck by something simple but powerful—this wasn’t just tradition on display, it was history still very much alive.

Tradition Alive in the City of London

The Worshipful Company of Butchers is one of the oldest of the 110 City of London Livery Companies, with roots stretching back to 975 AD. Ranked 24th in order of precedence, it holds a significant place in the fabric of the City. But this isn’t an organisation resting on its past. It continues to play a central role in one of the country’s most important industries—the British meat trade—bringing together people from across the sector and beyond.

What makes the Company stand out is its clear sense of purpose. At its core is a commitment to Charity, Education, and Fellowship—principles that aren’t just spoken about, but actively lived out.

You see it immediately in the Company’s renowned Court Lunches. I had heard plenty about them, but experiencing one firsthand is something else entirely. Yes, the food is exceptional—unsurprisingly, given the expertise of the Liverymen—but it’s the atmosphere that leaves the real impression. There’s a genuine sense of camaraderie, a shared pride, and a warmth that’s hard to replicate. Add in a first-class speaker, and you begin to understand why these gatherings are so highly regarded. Unique is an overused word, but here it fits.

Tradition Alive in the City of London

Beyond the dining table, the Company’s influence is both wide-ranging and meaningful. There is a clear focus on developing the future of the industry—through apprenticeship schemes, the sponsorship of butchery competitions, and funding for training and education, including bursaries at Harper Adams University and support for Nuffield Scholarships. These are not token gestures; they are tangible investments in skills, standards, and the next generation.

And then there are the traditions—arguably the most visible and memorable aspect of the Company’s identity.

The Sheep Drive is a perfect example. Its origins date back to 1343, when land was granted to the Butchers by the Lord Mayor, with the drive symbolising the payment of rent. While the practicalities of that arrangement have long since faded, the ceremony continues—and with good reason. Watching traffic come to a standstill as sheep pass through the streets, accompanied by Liverymen, is both surreal and deeply symbolic. It’s a reminder of where the trade began and how it has evolved, without ever losing sight of its roots.

Tradition Alive in the City of London

Equally striking is the tradition of presenting a Boar’s Head to the Lord Mayor at Mansion House. It’s a ceremony rich in history and carried out with pride, reinforcing the enduring relationship between the Company and the civic life of the City.

What many people may not realise is that Livery Companies like the Butchers are not merely ceremonial. They continue to play an active role in the governance of the City of London. Every Liveryman must first become a Freeman of the City, and with that comes the privilege—and responsibility—of participating in the election of the Lord Mayor and Sheriffs. It is a system built on tradition, but one that remains relevant and effective.

Importantly, membership of the Livery is not about personal gain. It is an act of commitment—to good governance, to community service, and to maintaining the standards and values of the profession. The respect it brings is earned through contribution, not status.

Tradition Alive in the City of London

The Company’s connections with the Crown further underline its historic and ongoing significance. From early ties involving market rights and grazing, through to more recent moments such as Queen Elizabeth, the Queen Mother becoming an Honorary Freeman in 1976, and the Princess Royal serving as Master in 2010, the relationship reflects both continuity and relevance.

As I left the parade, what stayed with me was not just the spectacle, but the substance behind it. The Worshipful Company of Butchers has managed something quite rare—it has preserved centuries of tradition while continuing to evolve and contribute in meaningful ways to modern industry and civic life.

It honours its past, supports its present, and invests in its future, all while fostering a strong sense of fellowship among its members.

If you ever have the opportunity to witness it firsthand—even just once—I would strongly recommend taking it.

It’s far more than a ceremonial event.

It’s a living tradition.

A Creative Window in Clonmel: Celebrating Local Art with STAG

Posted on Friday, May 1st, 2026 by boxadmin in Good Food, News, Press | No Comments »

There’s something special about stopping in your tracks while walking through town — that moment when a shop window catches your eye and invites you to look a little closer. That’s exactly what our latest window initiative in Clonmel is all about.

In collaboration with Tony of Anne Fitzpatrick Florist, the South Tipperary Art Group (STAG) has brought a burst of creativity and colour to the street. This beautiful display is the result of a shared vision: to showcase local artistic talent in an accessible and welcoming way for the whole community to enjoy.

STAG is a collective of artists based in South Tipperary who are passionate about creativity, connection, and supporting one another’s work. Our members work across a variety of styles and mediums, and this window offers just a small glimpse into that rich diversity.

Among the featured pieces is a striking drawing of a cow, created by one of our talented members — a piece that has already captured the attention of passersby. It reflects both the rural character of the area and the skill within our group.

We’d also like to give a special mention to Maureen Purcell, a valued member of STAG, whose continued involvement and enthusiasm play an important role in the group.

This window display is part of our ongoing initiative to bring art beyond gallery walls and into everyday spaces. By partnering with local businesses like Anne Fitzpatrick Florist, we hope to create moments of inspiration in unexpected places — making art more visible, more accessible, and more connected to the community.

The Long Table Dinner 2025

Posted on Monday, April 20th, 2026 by Mandy in Foodie Articles, Good Food, News, Occasions, Press | No Comments »

The Long Table - Meitheal

A True Taste of Tipperary

On Friday, 16th August, I had the privilege — as a founding member of the Tipperary Food Producers Network — of attending our Long Table Dinner at Cashel Palace Hotel, and this one felt particularly special.

We’ve hosted Long Table Dinners before, always in magnificent settings, but this year’s event in the front courtyard of Cashel Palace brought something different again. Dining outdoors, in the open air, right in the heart of Cashel with the Rock of Cashel nearby, gave the evening a real sense of place — grounded, atmospheric, and unforgettable.

When we first formed the network, the idea behind these dinners was always simple: to bring our producers together, to showcase what Tipperary can do when we collaborate, and to share that story directly with the people who support us. Standing there on the night, surrounded by over 30 artisan producers, I was reminded how far that idea has travelled.

The courtyard at Cashel Palace was transformed into a long, beautifully set table that stretched through the space, creating an atmosphere that was both elegant and intimate. There was something powerful about being outdoors — the setting felt alive, connected to the town, the land, and the people who work it.

Each course told its own story. Cheeses crafted by hand, breads baked with care, carefully prepared meats, preserves, and drinks — all sourced from within our own network. It wasn’t just a menu; it was a reflection of the county and the pride our producers take in what they do every day.

What stood out most, as always, was the standard of craft across the board. As someone who has been involved from the beginning, it is hugely rewarding to see not only consistency but real growth in ambition and quality year after year.

The Long Table - Organisers

The Spirit of Community

At the heart of these dinners has never just been food — it has always been people.

The shared table in the courtyard captured that perfectly. Producers, chefs, guests, and supporters all came together in one space, with conversation flowing freely and naturally. There was no sense of separation — just connection, curiosity, and appreciation.

That, for me, is what the Tipperary Food Producers Network has always been about. Not just individual excellence, but collective strength. And on a summer evening in the courtyard of Cashel Palace, that vision felt very real indeed.

The Long Table - During Dinner - both sides

James Whelan Butchers: Lighter Days

Posted on Friday, April 17th, 2026 by Pat Whelan in Foodie Articles, Good Food | No Comments »

Regardless of the weather, I always find myself drawn to lighter food during the summer months. Maybe it’s habit, or maybe it’s my body trying to shake off the heaviness of winter. Either way, this time of year calls for fresher, lighter meals—and with the abundance of seasonal vegetables available, there’s no shortage of inspiration.

That said, as someone who enjoys meat and fish, I’ve never been keen on eating like a rabbit. For a long time, I found salads uninspiring. But like most things in cooking, it’s all about a bit of thought and creativity. Once you start experimenting, a whole world of possibilities opens up. Suddenly, dinner becomes something to look forward to—not just a plate of limp lettuce, a stubborn half tomato, and too much mayonnaise masquerading as something “healthy.”

Thankfully, salads in Ireland have come a long way. We’re no longer limited to the old combination of potato salad with slices of cold meat and a token garnish of tired lettuce. Today, there’s real variety and flavour. Crisp romaine, delicate lamb’s lettuce, peppery rocket, and fresh spinach all bring something different to the table. At the moment, I’m particularly fond of a mix of rocket and fresh coriander—it’s simple but surprisingly vibrant.

Tomatoes, too, have had a transformation. Gone are the days of rock-hard, flavourless halves rolling around your plate. Now we have everything from sweet baby tomatoes to rich vine-ripened varieties and sun-dried options packed with flavour. Add in avocados, crunchy celery, colourful peppers, onions, nuts, and seeds, and suddenly the humble salad becomes something genuinely satisfying.

When it comes to meat, I’d encourage you to think beyond using salad as just a side. Instead, let it take centre stage alongside your protein. Try grilled pork chops with avocado and melon for an easy midweek meal, or a warm chicken salad—simple, versatile, and perfect for this time of year. Chicken works especially well in a classic Caesar, whether served warm or cold.

Another great approach is topping meat with salad. It works beautifully with steak and peppery rocket leaves. A good steak paired with rocket, homemade salsa, and a fresh baguette can easily turn into a hearty, satisfying sandwich. This style—placing fresh, vibrant salad directly on top of hot meat—has become a staple in modern cooking, and for good reason. Just remember to let grilled meat rest for about five minutes before adding your salad.

Skewers of grilled meat or fish are also excellent served over a bed of leaves. For a Mediterranean touch, try adding slices of orange or lemon. Classic combinations still hold up too—apple, celery, and raisins remain as good as ever. And don’t underestimate the power of pickles and chutneys. A sharp pickled cucumber or some earthy beetroot can completely lift a dish.

Cheese is another easy way to elevate a salad. Crumbled feta, shaved parmesan, or even a bit of cheddar can add depth and richness. While some people finish a steak with butter, you might try swapping it for a touch of cream cheese with fresh leaves, or even a crumble of blue cheese paired with rocket. For something a little more refined, a goat’s cheese, tomato, and ham tartlet topped with rocket and coriander makes a fantastic starter.

Try my delicious Beetroot, Jerusalem Artichoke and Skirt Steak Salad with Toasted Hazelnuts and Mixed Leaves, Tarragon Dressing

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James Whelan Butchers Slow – Roasted Lamb Shoulder

Posted on Tuesday, February 11th, 2025 by boxadmin in Lamb Recipes, Recipes | No Comments »

Lamb Shoulder recipe
A beautifully slow-roasted lamb shoulder, rich in flavour and melt-in-your-mouth tender. Perfect for Sunday roasts or special gatherings, this recipe highlights the excellence of quality Irish lamb.

James Whelan Butchers Slow – Roasted Lamb Shoulder – Printer Friendly Download

Ingredients

  • 1.8kg (3.5 lb) lamb shoulder, bone-in
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 onion, quartered (unpeeled)
  • 1 head of garlic, halved horizontally
  • 3 garlic cloves, sliced into slivers
  • 8 sprigs fresh rosemary
  • 1 cup water

For the Gravy

  • 2 tbsp plain flour
  • 2 cups beef broth (or 1 cup red wine + 1 cup water)
  • Salt and black pepper, to taste

Method:

  1. Prepare the Oven: Preheat to 240°C/465°F (220°C fan-forced).
  2. Season the Lamb: Rub the lamb all over with olive oil, salt, and pepper.
  3. Infuse with Flavour: Using a sharp knife, make 12 deep incisions in the lamb. Insert slivers of garlic and small sprigs of rosemary into each incision.
  4. Prepare the Roasting Pan: Place the quartered onion, halved garlic bulb, and remaining rosemary in the base of a roasting pan. Lay the lamb on top and pour the water around it.
  5. Slow Roast: Cover tightly with a double layer of foil and place in the oven. Reduce the heat to 180°C/350°F (160°C fan) and roast for 3 hours.
  6. Brown the Lamb: Remove the foil, ensuring there is still some liquid in the pan (add 3/4 cup water if needed). Increase the oven temperature to 220°C/425°F and roast for another 20-30 minutes until the skin is crisp and golden.
  7. Check Doneness: The meat should easily pull apart with two forks. If not, cover and return to the oven until tender.
  8. Rest: Transfer the lamb to a plate, loosely cover with foil, and let it rest for at least 20 minutes before serving.

For the Gravy:

  1. Prepare the Base: Tilt the roasting pan and spoon off excess fat, leaving about 2 tbsp behind.
  2. Cook the Flour: Place the pan on the stove over medium-high heat. Stir in the flour and cook for 30 seconds.
  3. Make the Gravy: Gradually add the broth, stirring to combine. Use a potato masher to mash the onion and garlic, ensuring all the flavour is released.
  4. Simmer: Cook for 1-2 minutes until it thickens slightly. Season with salt and pepper to taste.
  5. Strain and Serve: Strain the gravy into a jug, pressing out all the juices. Serve alongside the lamb.

Serving Suggestions:
Pair with beef dripping roast potatoes, buttery greens, and a rich red wine for a truly memorable meal.

Enjoy the mastery of slow-roasted perfection, the James Whelan Butchers way.

How to Cook our Bone in Turkey Crown

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Bone in Turkey Crown

Make your Christmas joyful and festive with this delicious, plump and juicy Irish Turkey Bone-In Crown. Leaving the bone in place delivers great flavour to the meat. And it’s super-easy to cook because our Master Butchers have prepared this Bord Bia approved turkey beautifully. Your guests will be thrilled with the feast and spectacle of this bronzed crown, and you will have time to relax and join in the festivities.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Free Range Boneless Turkey Crown

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Free Range Boneless Turkey Crown

This really is having it both ways. You get to enjoy a showstopper of a centrepiece and enjoy a stress-free Christmas. Prepared offthe-bone: making it a dream to cook, carve, and serve.
You’ll savour the juiciness of every mouthful. Oh, and just let us know if you’d like us to add our award-winning stuffing.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Spiced Beef

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Spiced Beef

Spiced Beef is a true James Whelan Butchers Christmas Tradition. The aromas of Spiced Beef evoke memories of the past and invite people in. We take a beautiful cut of beef and coat it in brown sugar, peppercorns, allspices and berries–now you simply cook it and serve.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Traditional Cure Boneless Ham

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Traditional Cure Boneless Ham

Many of our award-winning hams are hung and smoked over beechwood chips creating complex aromas and tastes that are simply superb.
We are very proud of our Great Taste Award- Winning Hams, which all celebrate 3 Gold Stars and wonderful reviews from the judges.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate