Our Team in Cornelscourt

Posted on Wednesday, May 24th, 2017 by Pat Whelan in Good Food | No Comments »

James Whelan Butchers on Neven Maguire’s Irish Food Trails

Posted on Tuesday, January 24th, 2017 by Pat Whelan in Foodie Articles, Good Food | No Comments »

We had the great pleasure to host celebrity chef, Neven Maguire to our shop and farm in Clonmel for his new TV series in association with Bord Bia, Nevens Irish Food Trails. In this new series Neven meets a collection of fascinating chefs, craftsmen and food producers who understand the importance of sustainability – Origin Green.

During this episode Neven met with Alistair in Clonmel and Butchery Academy students Sarah and Anthony. He also learned how our award-winning Beef Dripping is made with Trish and visited our farm with Pat Whelan. Neven’s Irish Food Trails airs every Wednesday on RTE 1 at 7.30pm and is also available on the RTE iplayer.

Video Guide: Heritage Cure Ham

Posted on Saturday, December 24th, 2016 by Pat Whelan in Video Guides | No Comments »

We’ve put together this helpful cooking guide for our delicious heritage cure ham with our friends at Bord Bia. This same cooking method would also apply to our green hams on the bone or smoked ham on the bone.

Christmas Opening Times 2016

Posted on Monday, December 12th, 2016 by Pat Whelan in Foodie Articles | No Comments »

 

Our Christmas week opening times for our butcher shop in Clonmel, Co. Tipperary are as follows:

Day Opening Times
Monday 19th Dec 8AM – 6PM
Tuesday 20th Dec 8AM – 7PM
Wednesday 21st Dec 8AM – 7PM
Thursday 22nd Dec 8AM – 7PM
Friday 23rd Dec 8AM – 8PM
Christmas Eve 24th Dec 8AM – 5PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Tuesday 27th Dec CLOSED
Wednesday 28th Dec 8AM – 6PM
Thursday 29th Dec 8AM – 6PM
Friday 30th Dec 8AM – 6PM
New Year’s Eve 31st Dec 8AM – 6PM
Sunday 1st Jan CLOSED
Monday 2nd Jan 8AM – 6.00PM

*Normal Hours Resume

Our Christmas week opening times for our butcher shop in Rathcoole, Co. Dublin are as follows:

Day Opening Times
Monday 19th Dec 9AM – 7PM
Tuesday 20th Dec 9AM – 7PM
Wednesday 21st Dec 9AM – 8PM
Thursday 22nd Dec 9AM – 8PM
Friday 23rd Dec 8AM – 8PM
Christmas Eve 24th Dec 8AM – 6PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Tuesday 27th Dec 10AM-6PM
Wednesday 28th Dec 9AM – 6PM
Thursday 29th Dec 9AM – 6PM
Friday 30th Dec 9AM – 6PM
New Year’s Eve 31st Dec 9AM – 5PM
Sunday 1st Jan 11AM – 6PM
Monday 2nd Jan 9AM – 6PM

*Normal Hours Resume

Our Christmas week opening times for our butcher shop in Dunnes Stores Cornelscourt, Co. Dublin are as follows:

Day Opening Times
Monday 19th Dec 7AM – 9PM
Tuesday 20th Dec 7AM – 9PM
Wednesday 21st Dec 7AM – 9PM
Thursday 22nd Dec 7AM – 9PM
Friday 23rd Dec 7AM – 9PM
Christmas Eve 24th Dec 7AM – 6PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Tuesday 27th Dec 9AM – 9PM
Wednesday 28th Dec 7AM – 11PM
Thursday 29th Dec 7AM – 11PM
Friday 30th Dec 7AM – 7PM
New Year’s Eve 31st Dec 7AM – 7PM
Sunday 1st Jan 9AM – 6PM
*Normal Hours Resume

 

Our Christmas week opening times for our butcher shop in Dunnes Stores Swan Centre, Rathmines, Co. Dublin are as follows:

Day Opening Times
Monday 19th Dec 9AM – 10PM
Tuesday 20th Dec 9AM – 10PM
Wednesday 21st Dec 9AM – 10PM
Thursday 22nd Dec 9AM – 10PM
Friday 23rd Dec 8AM – 10PM
Christmas Eve 24th Dec 8AM – 6PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Tuesday 27th Dec 9AM – 7PM
Wednesday 28th Dec 9AM – 9PM
Thursday 29th Dec 9AM – 9PM
Friday 30th Dec 9AM – 9PM
New Year’s Eve 31st Dec 9AM – 7PM
Sunday 1st Jan 11AM – 6PM
*Normal Hours Resume

Our Christmas week opening times for our butcher shop in Kilmacanogue, Bray, Co. Wicklow are as follows:

Day Opening Times
Monday 19th Dec 9AM – 7PM
Tuesday 20th Dec 10AM – 7PM
Wednesday 21st Dec 9AM – 8PM
Thursday 22nd Dec 9AM – 8PM
Friday 23rd Dec 8AM – 8PM
Christmas Eve 24th Dec 8AM – 5PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Tuesday 27th Dec 10AM-6PM
Wednesday 28th Dec 9AM – 6PM
Thursday 29th Dec 9AM – 6PM
Friday 30th Dec 9AM – 6PM
New Year’s Eve 31st Dec 9AM – 5PM
Sunday 1st Jan 11AM – 6PM
Monday 2nd Jan 9AM – 6PM

*Normal Hours Resume

First Graduates of Butchery Academy

Posted on Monday, December 12th, 2016 by Pat Whelan in Foodie Articles, Good Food | No Comments »

newgraduates20162016 was also fantastic for our team where we saw the first four graduates from the JWB Butcher academy. This was a very proud day for the business and I would like to congratulate Noel Sheehan, Noel Galvin, John McDonald, James Conmy and we look forward to many more qualifications in the years to come. We have created 25 new positions in James Whelan Butchers in 2016 and if this is your first Christmas with us I hope you’re enjoying the experience and settling in.

To those of you who have been with us over the years and helped make James Whelan the great company that it is today, I thank you and appreciate the invaluable knowledge and experience you share with our new recruits.

James Whelan Butchers on the Late Late Show

Posted on Monday, December 12th, 2016 by Pat Whelan in Foodie Articles, Press | No Comments »

late-lateEarlier this year in London, James Whelan Butchers Clonmel, had their heritage cure ham listed in the ‘Top 50 Foods 2016’ Recognising the quality of the exceptional produce and its distinctive flavour, particularly low in salt the judges commented ‘ that the Tipperary based producer achieved a ‘ beautiful, moist texture with a delicate salting of the ham’

The heritage cure ham, coupled with other products from Whelans, are now stocked in leading food halls around the world. In recognition of Ireland’s growing artisan food culture, the Late Late show on this Friday will feature James Whelan Butchers as part of a group of artisan businesses, showcasing their products. Speaking to the Nationalist this week, Pat Whelan said ‘ it’s a great privilege and honour to be recognised for our work. Tipperary has great heritage in producing fantastic food, The Tipperary Food Producers have showcased local food both nationally and internationally with great pride. This is another great opportunity to tell the world how great Tipperary is’. Be sure to tune in this Friday evening 16th Dec, just after the news.

James Whelan Butchers Shares its Food Philosophy with Dunnes Stores

Posted on Friday, November 4th, 2016 by Pat Whelan in Foodie Articles, Press | No Comments »

JWB-Rathmines

James Whelan Butchers wish to announce that they will be relocating their butcher shop from Monkstown to their new home in Dunnes Stores, Cornelscourt.

At Cornelscourt you can avail of our brand new store as well as the Dunnes Store better value benefits, free parking and a really exciting new food offering.

Our Monkstown location has allowed us to grow our business substantially for which we are very grateful and we wish to sincerely thank all of the loyal customers who made our time there so special.

We are very excited about this new chapter and look forward to seeing you.

All the team at James Whelan Butchers.

JWB Opens New Shop in Cornelscourt

Posted on Monday, October 3rd, 2016 by Pat Whelan in Foodie Articles, Press | No Comments »

We are delighted to announce that following the successful launch of our butcher shops in Dublin with Avoca Handweavers, we are now bringing our craft butchery excellence and expertise to Dunnes Stores. In August, we opened in Dunnes Stores Swan Centre, Rathmines and on next Wednesday October 5th we open in Cornelscourt. The entire supermarket will include James Whelan Butchers and a number of new additions to include Sheridans Cheese Mongers and Baxter & Greene.

James Whelan Butchers Cornelscourt Dunnes StoresOur specialist craft butcher shop in Cornelscourt, will allow customers come and see first hand how we approach our craft. As well as the opportunity to buy and taste our top quality meat products, customers will be able to see our skilled professional butchers in action in what will be a new food experience for the Irish consumer in an amazing setting.

The new butcher shop in Cornelscourt promises to be very exciting environment offering a range of great food under the one roof with 100 per cent focus on delicious, seasonal, Irish food.

I would like to take this opportunity to thank all our customers for their support in making James Whelan Butchers so special.

From Pat Whelan and all the team at James Whelan Butchers, we look forward to welcoming and serving you in Cornelscourt from next Wednesday October 5th.

James Whelan Butchers Wins Gold!

Posted on Monday, September 12th, 2016 by Pat Whelan in Foodie Articles, Good Food, Press | No Comments »

James Whelan Butchers wins the overall Gold Award at the Irish Quality Food and Drink Awards for their Dry Aged Angus Striploin Steak!

The winners have been announced for this year’s Irish Quality Food and Drink Awards with James Whelan Butchers celebrating their Gold Award win for the second year in a row – beating more than 1,000 products in 85 categories.

iqfa-2016-win-goldNo stranger to this prestigious accolade, this is the second year in a row that James Whelan Butchers have won the award, winning this year with their Dry Aged Angus Striploin Steak. The king of steaks and a firm customer favourite, this certified beef is dry-aged in the traditional way and cut into thick, juicy steaks which results in superb tasting steaks with unparalleled tenderness and taste. “We feel there is simply no steak which can beat our tender and succulent Dry Aged Striploin for flavor and quality and we, as a team are thrilled with that the product has been recognized and awarded,” said Pat Whelan on receiving this year’s award.

We feel there is simply no steak which can beat our tender and succulent Dry Aged Striploin for flavor and quality and we, as a team are thrilled with that the product has been recognised and awarded,”

Other Gold awards presented on the night included the Gold Value Q Winner which went to Dunnes Stores My Family Favourites Mature White Cheddar from Bandon Vale, the Gold Christmas Q award went to Aldi Exquisite Mince Pies from Genesis Crafty, The Gold Free From Q went to Lidl Deluxe Beetroot Relish from Follain and the Retailer of the Year Award, introduced for the first time this year was awarded to Dunnes Stores.

The winners were announced by Irish celebrity chef and author Rachel Allen, on 8th September at the Round Room in the Mansion House, in Dublin. These dry-aged-angus-striploin-steak-detail-jpgprestigious accolades, now in their fourth year, set out to recognise excellence in food and drink product development from a wide variety of companies across Ireland.

Always a customer favourite the Dry Aged Striploin Steak and can be purchased directly from James Whelan Butchers stores or via the website www.jameswhelanbutchers.com.

Full details about the awards and the full list of winners are available at irish.qualityfoodawards.com.

James Whelan Butcher Academy

Posted on Saturday, August 27th, 2016 by Pat Whelan in Foodie Articles, Good Food, Press | 2 Comments »

Butchery-Academy

James Whelan Butchers to invest €100k in new scholarship program, dedicated to the art and craft of butchery.

This Autumn James Whelan Butchers will launch the first privately certified professional butchery academy. Renowned for their exceptional combination of innovation and tradition, the gold standard in Irish butchers, James Whelan Butchers, is delighted to announce a new, fully accredited scholarship programme to run over three years in James Whelan Butchers shops around the country.

Initially open to 10 candidates, the inaugural year of the Butchery Academy at James Whelan Butchers in partnership with Butchery Excellence Ireland begins on 1st Oct 2016 next. That date will see the beginning of the creation of a new generation of skilled craftsmen and women, focusing on the same fundamental appreciation and respect for the art and craft of butchery that has always been a driving force in this successful Irish company.

There has been an upsurge in the demand for quality apprenticeships in recent years and with the 2016 Leaving Certificate and CAO results just out many young people are looking for alternatives to college degrees.

Looking at the success of applicants who have completed apprenticeship programmes such as the world renowned Audi Apprenticeship Programme and D & D London’s Chef Apprenticeship Programme currently in it’s 10th year, the Butchery Academy couldn’t have come at a better time for students on the cusp of their career path.

Pat Whelan, CEO of James Whelan Butchers, is a man passionate about the responsibility and importance of training. “The Butchery Academy at James Whelan Butchers is an opportunity for us as a company to select and help shape 10 great people as butchers, to share our ethos with them, and to equip them with the essential skills to ensure there is a new generation of butchers in Ireland as committed to their craft as we are to ours,” says Pat Whelan. “At James Whelan Butchers we have the knowledge and the expertise and want to share these with the next generation of butchers and teach them the art and the skills of the trade, a trade we have dedicated our careers to. I certainly believe that we have a responsibility to communicate those to butchers, either those brand new to the trade or to those who want to invest in themselves and significantly improve their skills.

We have the infrastructure to create a Butchery Academy at James Whelan Butchers that offers students a unique and rewarding experience, one that is exceptional. James Whelan Butchers is investing €100,000 over the course of the scholarship, which is a significant commitment, but I am very excited about getting people excited about butchery as a career.”

butcher blocksIn partnership with Butchery Excellence Ireland, the fully accredited Butchery Academy at James Whelan Butchers is a three-year scholarship where, from a practical point of view, the first group of 10 successful candidates will work full-time across selected James Whelan Butchers shops. There they will be trained on the job daily by the most senior experts in the company. Following an in-depth syllabus divided into a series of modules, over the course of their studies, the Butchery Academy scholarship students will then follow rotating placements out into other James Whelan Butchers shops. Working on a continuous assessment system, Butchery Academy students will be working full-time for James Whelan Butchers and will be paid as a full time team member during the course of their studies.

“Our single greatest asset is our great team of people,investing in people is the most worthwhile investment you can make,” says Pat Whelan, CEO of James Whelan Butchers. “As a company, James Whelan Butchers has always fostered a culture of shared learning, and the Butchery Academy at James Whelan Butchers is a natural continuation and extension of that.

In our shops you see our craft coming to life. In any James Whelan Butchers shop it’s not just about exceptional product, but also about creativity, flair, communication and relationship building, just as behind the scenes it is never just about butchery, but also about stockmanship, attention to detail, maturation, physical skill and technique and, ultimately, respect.

Being a butcher is more than just a job. Being a butcher is being a specialist, an expert, a skilled craftsman, someone trusted by your customer. For the Butchery Academy at James Whelan Butchers I want people with an ardent interest in the area to come forward to fill those first 10 positions. I want those bordering on the obsessive, because then we will have the best chance at creating a healthy and dynamic legacy.

For further information or to apply to the Butchery Academy at James Whelan Butchers, see Butchery Academy

Applications should be made by email to info@jwb.ie

Successful candidates through to the next selection round will be called for interview during the third week in September and the Academy start date is the first of October.

 

Certified Professional Butchery Internship

Butchery-Academy

We can give you the skills to succeed in the world of butchery.

Let us know why you would make a great Butcher & What is your passion!

Get in touch and tell us about yourself so as you can be part of this life changing experience.

 

James Whelan Butchers Grab the Stars at the Great Taste Awards

Posted on Friday, August 12th, 2016 by Pat Whelan in Foodie Articles, Good Food | No Comments »

JWB Beef DrippingEvery year the Great Taste awards celebrates the very best in food and drink from across Ireland and the UK. Last year was an incredible experience winning both Great Taste Golden Fork award for the best food from Ireland and the overall Great Taste Supreme Champion 2015 for our humble beef dripping.

This year we’re delighted to announce that 8 of our delicious products have received the stamp of excellence from the Great Taste Awards.

What’s really interesting about Great Taste, is what the judges had to say. The great thing about the process is that the judges blind taste all of the products, so you receive comments based entirely on the taste of the product. All of their comments help us to learn and develop the products from the feedback be it good or bad. We’re delighted to further announce that our Heritage Cure Ham has now been named as one of this year’s Top 50 Foods. It will be interesting to follow this product and see where it ends up for Christmas. See what the judges said about our Gold Star products:

Heritage Cure Ham – 3 Stars

“An impressive joint, juicy and with a good even layer of fat. Wonderfully inviting, moist, pink slices. The fat is delightful and the lean meat is tender, sweet and succulent. Well judged cure and delightfully delicate smoke. There is good pork flavour here. We tried this both thickly chunked and thinly sliced, both were wonderful – we were rather reluctant to let this leave our table.”

Heritage Cure Rack of Bacon – 3 Stars

“An impressive looking piece of bacon, with a good layer of fat, well caramelised. There is a good amount of juice when cut into, and it cut quite easily. The meat was succulent and soft, and there was a great piggy flavour and subtle smokiness. The flavours of the meat were superb and very well balanced through the curing. Clearly a quality piece of pork, and well looked after.”

Free Range Iberico Rack of Pork – 2 Stars 

“An impressive looking bit of pork, with good colouration and an appealing layer of fat. The meat was succulent and had a good level of fat, but not overly greasy. There was an agreeable amount of “piggy” flavour that came through, and there was some lovely sweetness from the meat. It carved well, and the meat had a good density to the muscle. Quality meat.”

Sweet Cured Streaky Bacon – 1 Star 

“A sweet flavoursome belly with juicy meat, a good nose of pork, the glaze has a good sweetness to it.”

Heritage Cure Oyster Bacon – 1 Star 

“A good cut of bacon with a superb crunchy crackling. Sweet bacon with good juicy succulence. The meat has a slightly stringy texture, the profile is not complex but it is delicious.”

Free Range Iberico Pork Chops – 1 Star

“A very delicious crackling with good clean fat. The pork is very simple and pure. The whole thing is lifted by the fat – there is a good tenderness to the lean meat.”

Cured Pork Belly – 1 Star

“A good piece of belly – fat to meat content is very good. The fat gives flavour and succulence. The porkiness carries on and this would be good hot or cold. Juicy and succulent pork with real depth of flavour.”

James Whelan Pork Lard – 1 Star

“A beautiful creamy colour and texture. The aroma is characterful but markedly clean. The aroma carries through on the palate – the flavour is gentle and clean; quite mild. Both at room temperature and melted the gentle flavour is very appealing and we did find the clean finish a happy one, ensuring the versatility of this product for pastry sweet as well as savoury.”

 

 

Tipperary Food Producers Hosted Great Taste Awards Judging

Posted on Friday, May 6th, 2016 by Pat Whelan in Foodie Articles, Good Food | No Comments »

GreatTasteComesToTipp

 

It was a feast for the senses as Tipperary Food Producers hosted Great Taste Awards judging for the first time.

 

The spirit of meitheal was alive and well in Tipperary this week as the Tipperary Food Producers Network welcomed the Guild of Fine Food and a host of Irish and international judges for the Great Taste Awards with a series of special events.

Following Clonmel’s own James Whelan Butchers Supreme Champion win last year at the Great Taste Awards, the Guild of Fine Food took their show on the road and for the first time ever held the Irish judging process in County Tipperary.

Welcoming a whole host of food experts such as Charles Campion, BBC Radio 2’s Nigel Barden and many of the best chefs, buyers, restaurateurs and writers in the business, the Great Taste roadshow were given a true taste of Tipperary and a genuine sense of Ireland’s impressive and diverse collection of food and drink producers.

Starting on Tuesday after the day’s tasting with an evening at the famous Coolmore Stud, judges and guests were taken on a behind the scenes tour of the stud generally acknowledged to be the world’s biggest and best thoroughbred racehorse breeding operation. During their tour they were treated to a special audience with Galileo, the crown jewel of Coolmore, followed by a relaxed BBQ supper featuring local products such as the famous James Whelan Butchers burgers and The Butcher’s Daughter sausages, freshly made corn tortillas from Blanco Niño, breads and from Mag’s Home Baking and meringues from The Tipperary Kitchen, all accompanied by delicious wines selected by Gary Gubbins of Clonmel’s own Red Nose Wine. After supper, guests were brought to McCarthy’s of Fethard for some craic agus ceol in the form of the rousing Pheasant Pluckers who soon had the whole crowd singing along.

tipperarygreattaste

Aside from the evening entertainment and feasting, there was serious business to attend to during the day. The annual Great Taste Awards, organised by the Guild of Fine Food, are considered the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’, being an acknowledged benchmark for fine food and drink. The business of tasting is a thorough and rigorous one with over 1300 products entered into Great Taste 2016 from Ireland including cider, beer, tea, preserves, meats and cheeses and over 850 products were judged in Tipperary this week. The Great Taste Awards have seen a large increase in Irish companies entering the awards since last year alone, a jump from 157 in 2015 to 215 in 2016.

On Wednesday evening, following the second day of tasting, guests enjoyed a tour of the spectacular Rock Of Cashel and some traditional Irish dancing by local children. A five-minute stroll downhill and guests arrived at Chez Hans for a Long Table Dinner. Set in a converted Victorian Gothic church, Chez Hans was the perfect setting in which to showcase the excellent standard and quality of Tipperary produce, with a stunning and sophisticated six-course tasting menu.
 

awards

The menu included pulled pork ravioli using magnificent Crowes Farm pork, with swede puree, almonds and lovage butter, followed by deep fried brie and beetroot salad with black pudding and watercress courtesy of Cooleeney Farm, O’Donnell’s and Inch House. One of the key dishes was a fillet of Irish Piedmontese beef, with beef dripping fondant potato, made using last year’s Great Taste Award Supreme Champion winner, James Whelan Butchers Beef Dripping. There was also Crozier Blue, pearl barley, cider and celeriac with onion marmalade and rapeseed oil from Cashel Farmhouse Cheesemakers, Longways Cider, Crossogue Preserves and Emerald Oils, and guests enjoyed some exceptional French wines from the Languedoc, again carefully chosen and provided by expert Gary Gubbins of Clonmel’s own Red Nose Wine.

Finally guests were treated to something sweet from The Apple Farm, Boulabán Farm and Lough Derg Chocolates and something soulful from the wonderful Kathy Nugent. Her dazzling performance of Broadway classics roused the crowd to song, and she even made a few misty-eyed with her rendition of As She Moved Through The Fair.

On the final evening, following three and a half very successful days of tasting new flavours, forming new friendships and falling in love with Tipperary, guests and judges could choose from four separate intimate dining experiences. Each as personal and authentic as the other, one dinner was served in Crossogue House and Farley Castle, home to the famous Crossogue Preserves, a second dinner in Inch House, home of the renowned black pudding, hosted by owners John and Nora Egan, a third in Hickey’s Bakery and Café hosted by fourth generation baker, Nuala Hickey, and the fourth in elegant Greenane House.

Guests and judges spent a warm and welcoming evening with their respective hosts before retiring for their final night’s sleep to Hotel Minella, who looked after all the judges throughout their entire stay with charm and professionalism, and in cosy comfort.

patwhelanGTSC2015Last year’s overall Great Taste Awards champion, the Harrods Trophy Supreme Champion 2015, winner of a coveted Golden Fork and three gold stars, was James Whelan Butchers’ magnificent Beef Dripping. Pat Whelan of James Whelan Butchers is the current Chairperson of Tipperary Food Producers, so his passion for the area and his enthusiasm for having the opportunity to introduce these important international opinion-makers to the best of his home county were a major factor in this year’s judging roadshow decision.

“The judges, from all corners of the food world, have had busy days of judging in Tipperary, but have also had three evenings packed full of flavour, colour, welcome and fun in the capable hands of Tipperary Food Producers,” says Pat Whelan, Chairperson of Tipperary Food Producers. “This was a wonderful project to be involved with, and it has been made possible by the generous support of all the local and national agencies whose collaboration is immensely appreciated by all at Tipperary Food Producers. Our sincere thanks go to Tipperary County Council, Bord Bia, Local Enterprise Office Tipperary, Tipperary Tourism Company, Department of Agriculture Food & the Marine, North Tipperary Leader Partnership, and South Tipperary Development Company.”

 

For further information, please see www.tipperaryfoodproducers.com

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