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!
