Christmas Opening Times 2018

Posted on Tuesday, October 23rd, 2018 by Pat Whelan in Foodie Articles, Good Food | No Comments »

 

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

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

 

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

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

 

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

Day Opening Times
Thursday 20th Dec 7AM – 12AM
Friday 21th Dec 24 hrs
Saturday 22nd Dec 24 hrs
Sunday 23rd Dec 24 hrs
Christmas Eve 24th Dec 7AM – 6PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Thursday 27th Dec 7AM – 10PM
Friday 28th Dec 7AM – 10PM
Saturday 29th Dec 7AM – 10PM
Sunday 30th Dec 7AM – 10PM
New Year’s Eve 31st Dec 7AM – 6PM
Tuesday 1st Jan 9AM – 6PM
Wednesday 2nd Jan Normal trading hours

 

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

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

 

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

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

 

Our Christmas week opening times for our butcher shop at Dunnes Stores, Swords are as follows:

Day Opening Times
Thursday 20th Dec 8AM – 12AM
Friday 21th Dec 8AM – 12AM
Saturday 22nd Dec 8AM – 10PM
Sunday 23rd Dec 7AM – 10PM
Christmas Eve 24th Dec 7AM – 6PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Thursday 27th Dec 9AM – 9PM
Friday 28th Dec 8.30AM – 10PM
Saturday 29th Dec 8AM – 8PM
Sunday 30th Dec 9AM – 7PM
New Year’s Eve 31st Dec 8AM – 7PM
Tuesday 1st Jan 11AM – 6PM
Wednesday 2nd Jan 8.30AM – 9PM

 

Our Christmas week opening times for our butcher shop at Dunnes Stores, Blanchardstown Centre are as follows:

Day Opening Times
Thursday 20th Dec 8AM – 12AM
Friday 21th Dec 8AM – 12AM
Saturday 22nd Dec 8AM – 12AM
Sunday 23rd Dec 8AM – 12AM
Christmas Eve 24th Dec 8AM – 6PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Thursday 27th Dec 9AM – 9PM
Friday 28th Dec 9AM – 10PM
Saturday 29th Dec 8.30AM – 8PM
Sunday 30th Dec 10AM – 7PM
New Year’s Eve 31st Dec 9AM – 7PM
Tuesday 1st Jan 11AM – 6PM
Wednesday 2nd Jan Normal trading hours

 

Our Christmas week opening times for our butcher shop at Dunnes Stores, Bishopstown Court, Cork are as follows:

Day Opening Times
Thursday 20th Dec 8AM – 12AM
Friday 21th Dec 8AM – 2AM
Saturday 22nd Dec 8AM – 2AM
Sunday 23rd Dec 7AM – 2AM
Christmas Eve 24th Dec 7AM – 6PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Thursday 27th Dec 8.30AM – 9PM
Friday 28th Dec 8.30AM – 10PM
Saturday 29th Dec 8.30AM – 9PM
Sunday 30th Dec 9AM – 7PM
New Year’s Eve 31st Dec 9AM – 7PM
Tuesday 1st Jan 11AM – 6PM
Wednesday 2nd Jan Normal trading hours

 

Savoury Mince on Beef Dripping Fried Bread

Posted on Tuesday, September 18th, 2018 by Administrator in Beef Dripping Recipes, Beef Recipes | No Comments »

Do you remember when there used to be a little jar of fat lurking at the back of everyone’s fridge? The habit of accumulating the fat left in the pan after roasting a joint of beef has all but disappeared, but we think it’s deserving of a revival. If you pour the fatty residue into a glass Kilner jar, you’ll see that there’s a top layer of white fat and a lower layer of dark and delicious meat juices. The white fat is good for cooking, the meaty juices delicious on toast. In this recipe we fry bread in the white fat and serve it with a piquant, anchovy-flavoured mince that takes us way back.

 

Ingredients

  • 1 tablespoon extra virgin olive or Irish rapeseed oil
  • 1 small onion, finely chopped
  • 400g minced beef
  • 4 anchovies, finely chopped
  • 2 tablespoons plain flour
  • 150ml beef stock
  • 2 tablespoons Worcestershire sauce
  • flaky sea salt
  • freshly ground black pepper
  • 4 slices sourdough bread
  • 4 tablespoons beef dripping (white part)

Serves 4

To Cook

Heat the oil in a frying pan and saute the onion until soft and starting to brown. Add the minced beef and the anchovies and stir until all trace of pinkness has disappeared from the meat.

Sprinkle with the flour and add the stock. Simmer over a low heat for about 20 minutes until it has reached a thick, sauce-like consistency. Ad the Worcestershire sauc and season to taste.

Heat the dripping in a frying pan and fry the bread until golden. Serve with the mince.

Dripping Toast

Dripping toast hardly needs a recipe – just toast a slice of good white bread (sourdough is particularly tasty) and spread with the jelly-like meat juices and sediment that accumulate at the bottom of a jar of dripping. Sprinkle with flaky sea salt.

 

James Whelan Butchers Launches Apprenticeships with International Connectivity

Posted on Friday, August 17th, 2018 by Administrator in Press | No Comments »

Butchery-AcademyWith almost 56,000 people receive their Leaving Cert results this week, multi-award winning James Whelan Butchers, through its Butcher Academy, is launching a new three-year Butcher Apprenticeship, which includes for the first time in Ireland, a collaboration with France’s leading Butcher Academy, the world renowned  “Chambres de Métiers et de l’Artisanat”.

The opportunity is specifically relevant to young people who are looking for a more hands on and practical approach to further education, in a creative space.   It’s a career that is becoming much sought after, with many Master Chefs transferring to the profession and within the James Whelan Butchers Academy at present, there are students from a wide range of backgrounds for example, engineering and finance, changing their career path to a more rewarding, creative and fulfilling profession as a Master Butcher.

“Through the three year programme we are training people who are as committed to their craft as we are to ours and giving these students this international experience and connectivity will be invaluable to their future careers”
- Pat Whelan

The programme offers school leavers, who are interested in a career in the food industry, on-the-job training with some of the leading Master Butchers in Ireland, and with the international connectivity, it will also offer students the opportunity to travel and learn from some of the best Master Butchers in France, which has such great heritage in the craft of butchery.

On graduation, this new crop of craft butchers will take up positions within James Whelan Butchers across the business’s premium retail shops around the country, with lots of opportunities for further career progression into management as well as product and business development.

Pat Whelan, CEO of James Whelan Butchers said “In France, the craft of butchery is a highly respected profession – on a par with Master Chefs and Sommeliers. This trend is reflected in Ireland, which is why this international collaboration is an amazing opportunity for our future Irish Master Butchers”  He also added   “Through the three year programme we are training people who are as committed to their craft as we are to ours and giving these students this international experience and connectivity will be invaluable to their future careers.”

Speaking from the French perspective, Karine Nouvet-Marie from CRMA said “ We have been following closely what James Whelan Butchers has achieved in Ireland and internationally and through this collaboration, we look forward to sharing the traditions of our trade with our Irish partners and vice versa, together passing the craft of butchery to future generations of Master Butchers in France and Ireland.”

For more information on James Whelan Butchers three year apprenticeship, visit www.jameswhelanbutchers.com, or email careers@jwb.ie

Delighted to announce We are opening our first shop in Cork

Posted on Tuesday, June 12th, 2018 by Pat Whelan in Good Food, Press | No Comments »

artist-impression-james-whelan-butchers-bishopstown-court-cork

Multi-award-winning James Whelan Butchers is delighted to announce Cork as its next location for its craft butchery excellence and expertise, creating 15 jobs in the region.  From September, Dunnes Stores in Bishopstown Court, Bandon Road will host the artisan butchers, with a state of the art retail space, offering food lovers in Cork a retail experience on par with best international standards and featuring artisan meat and farm products from small producers across Ireland as well as some small specialty farms in Europe.

In 2016, James Whelan Butchers launched its collaboration with Ireland’s leading retailer Dunnes Stores, also a family business with immense heritage and a strong sense of pride in delivering quality products to its loyal customers for generations.  This collaboration has led to the opening of three James Whelan Butchers shops in Dublin – Cornelscourt and Rathmines in 2016 and more recently in Swords in 2017.

jwb-bishopstown-court-1 Visitors to the Avoca Stores in Rathcoole and Kilmacanogue will be aware of this award-winning butcher as both shop feature James Whelan Butcher shops on site and many food lovers will also be aware of the original founding butchers shop in Clonmel, Co. Tipperary. James Whelan was also the first Irish butchers to open an online shop, back in the early 2000s.

James Whelan Butchers first opened in Clonmel, Co. Tipperary, in 1960, by husband and wife team, James and Joan Whelan who are fifth generations butchers and farmers.  The current CEO Pat Whelan, James and Joan’s son, has been at the realm since 1999 and has developed the brand nationally and internationally, creating award winning artisan products, which appear on the shelves of some of the leading international retailers, including Harrods, Fortnum & Mason and Whole Foods.

Currently employing more than 110 people, James Whelan Butchers is now recruiting for a wide range of positions – from those interested in beginning a career in butchery right through to experienced butchers, for their new shop in Cork.

Speaking on the jobs announcement, Pat Whelan said “James Whelan Butchers is a company that truly celebrates talent, and we work with our staff to ensure they reach their full potential, through continuous professional development.  Working as part of our team isn’t simply a job, but a gateway to a rewarding and fulfilling career, where hard work is rewarded and ambition is nurtured.  We’re looking for people who share our passion for creating great food, people who will invest as much in us, as we will in them.”

Pat added “We are also seeking individuals who are looking for a change in career, or perhaps people who are taking their first steps on their career journey to join our Butchers Academy Programme where we are training the next generation of master butchers.  All that we ask them to bring with them is a passion for great food, great customer service and a willingness to be taught by some of the leading lights in the industry.  When these butchers graduate from our Academy, they take up positions within James Whelan Butchers, from customer facing, management to business and product development, all continuing to serve our loyal customers with a deep understanding, respect and knowledge of the business and the art of butchery.  It would be so great to have the opportunity of training some Corkonians to become the next great Master Butchers.”

jwb-bishopstown-court-3

James Whelan Butchers will open at Dunnes Stores Bishopstown Court from September, Manager Joe Duke is looking forward to introducing his customers to the brand. “James Whelan Butchers is well known for its innovative approach to its craft. Our customers can look forward to buying and tasting award winning quality meat products from a team of approachable, friendly and knowledgeable experts. The shop will be such a great addition to the already great shopping experience we have here in Dunnes Stores Bishopstown Court. “

To find out more about how you can join the team at James Whelan Butchers email careers@jwb.ie or visit Careers Opportunities page.

James Whelan Butchers: Lamb and Mushroom Korma with Spinach

Posted on Thursday, March 29th, 2018 by Pat Whelan in Lamb Recipes, Recipes | No Comments »

This is a lovely creamy Korma with great flavours. Buy the lamb readily diced or if you have some time, trimmed shoulder will work too.

Serving Suggestions
Sprinkle over some chopped coriander or basil leaves and serve with basmati rice and salad. Naan bread also goes well with the korma.
Nutritional Analysis per Serving
Protein: 34g
Carbohydrates: 60g
Fat: 47g
Iron: 3.1mg
Energy: 779 kcal

Ingredients

  • 1 kg diced shoulder of lamb, well trimmed
  • 1 tablesp. rapeseed oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablesp. fresh root ginger grated
  • 2 teasp. ground cumin
  • 2 teasp. ground coriander
  • 1 fresh chilli, chopped
  • 5-6 cardamom pods, seeded and seeds crushed
  • 1 heaped teasp. turmeric
  • 1 x 400ml tin coconut milk
  • 1 teasp. sugar
  • Grated rind and juice of 1 lime
  • 225g mushrooms, sliced
  • 2 teasp. cornflour or potato flour dissolved in a little water
  • 2 handful spinach, chopped
  • Salt and black pepper

To Cook

Heat the oil in a heavy sauce and sauté the onion until golden.  Add the garlic, ginger, cumin, coriander, chilli, cardamom and turmeric.  Fry gently for 2 minutes.  Add the lamb and coat with the onion and spice mixture.  Stir in the coconut milk, sugar and lime rind.  Cover and simmer for 45 minutes, stirring occasionally or cook in oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.

Add the mushrooms and the cornflour/potato starch, stir well then return to oven or hob for a further 15 minutes.  Then add the spinach and stir well.  Add in the lime juice and taste for seasoning.

To Serve:

Chopped coriander or basil leaves
Basmati rice and salad

James Whelan Butchers: Butterflied Leg of Lamb with Tomato and Cucumber Salad

Posted on Thursday, March 29th, 2018 by Pat Whelan in Lamb Recipes, Recipes | No Comments »

butterflied-leg-of-lamb

This butterfield leg of lamb is the perfect choice for a speedy Sunday Lunch and can even be cooked on the barbecue.

Serves 8
Cooking time: 50 minutes
Serving Suggestions
Steamed new potatoes
Nutritional Analysis per Serving
Protein: 55g
Carbohydrates: 32g
Fat: 20g
Iron: 3.8mg
Energy: 521kcal

Ingredients

  • 1 leg of lamb, boned and trimmed, roughly 4-5cm thick
  • Rind and juice of 1 lemon
  • 2 fresh rosemary stalks, leaves stripped
  • 2 tablesp. of olive oil
  • 3 large garlic cloves, cut into slivers
  • 6 ripe tomatoes, cut into wedges
  • 1 cucumber, peeled, seeded and cubed
  • 1 red onion thinly sliced
  • Small handful fresh mint leaves
  • salt and freshly ground black pepper

To Cook

Place the lamb in a large non-metallic dish and sprinkle the lemon rind and half the juice, the rosemary and the garlic slivers on top. Drizzle over half the olive oil and then turn the lamb over a couple of times until the marinade ingredients are evenly distributed. Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.

Preheat the oven to Gas mark 7, 220ºC(450ºF). If the lamb has been chilled overnight, bring it back to room temperature. Then place it skin side up, in a large roasting tin and season with salt and black pepper. Roast the lamb for 20 minutes, then turn it over and roast for another 15 minutes for medium rare.

To make the salad, place the tomatoes, cucumber and red onion in a large bowl. Then tear in the mint leaves. Season to taste and then dress with the remaining olive oil and lemon juice.

When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes. Carve into slices and arrange on plates with the tomato and cucumber salad and steam new potatoes.

James Whelan Butchers: Leg of Lamb

Posted on Wednesday, March 28th, 2018 by Pat Whelan in Lamb Recipes, Recipes | No Comments »

Ingredients

  • 1 leg of lamb, approximately
  • 5 cloves of garlic, peeled and crushed
  • 2 tablesp. rapeseed or olive oil
  • 2 good sprigs of fresh rosemary, finely chopped
  • Salt and freshly ground black pepper
  • 250ml water
  • 60ml dry white wine
  • Root Vegetables

To Cook

Take the leg of lamb out of the fridge 1 hour in advance of cooking.

Preheat the oven to Gas mark 4, 180°C (350°F).

Mix the garlic with the oil and rosemary. Use your hands to coat the lamb all over with this mixture, rubbing well in. Season.

Place the lamb on a bed of chopped root vegetables. Pour the water and the wine into the tin.

Place in the preheated oven at 180c for 44 minutes per Kg and 20 mins over.

Leave to rest for 20 minutes before carving.

New Butcher Shop Opening – Swords November 2017

Posted on Friday, October 13th, 2017 by Pat Whelan in Good Food, Press | No Comments »

newstore008Following the successful launch of our butcher shops in Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt and Rathmines in Dublin, we are delighted to announce that we are now bringing our craft butchery excellence and expertise to Dunnes Stores at the Pavilions Shopping Centre in Swords, Co Dublin. Our new butcher shop will open it’s doors to the public in early November. We are very excited to be part of what promises to be a really exciting artisan food market with Dunnes Stores. James Whelan Butchers along with Sheridan Cheese Mongers, Baxter & Green and Cafe Sol will bring great excitement to the retail landscape of North County Dublin.

Our specialist craft butcher shop in Swords 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 in an amazing setting. The new butcher shop promises to be a very exciting destination offering a range of great food under the one roof, with 100 percent focus on delicious, seasonal, Irish food.

I would like to take this opportunity to thank all our customers for their continued 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 Swords from November.

Our Team in Cornelscourt

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

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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.

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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

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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.

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