Posts Tagged ‘Pat Whelan’

The trophy cabinet at James Whelan Butchers is close to bursting as Pat Whelan, innovator and owner, picked up yet another gong at the 2012 All Ireland Marketing Awards held recently at the Burlington Hotel in Dublin. The glittering ceremony, one of the finest in Ireland’s annual business calendar, was hosted by RTE’s Brian Dobson. […]

Love meat?  Love people?  You may be the person we’re looking for to join our team. With a 50 year tradition in producing and retailing the finest meat, James Whelan Butchers is looking to recruit trainee butchers for our retail stores  in Clonmel & Dublin.  We believe in “nose to tail” butchery and have a […]

  One of the greatest secrets to excellent food is the old and familiar adage, “keep it simple!” If you are really clever you will also have twigged that sometimes the ingredients of any dish can do the talking for you. A good quality, flavoursome piece of meat and the freshest vegetables you can find […]

Recently, I was delighted to host Adam Perry Lang, who came to spend some time with me after first meeting him a year ago while on an official visit to Ireland. His passion for beef is unparalleled and the respect he shows to the artisan production of beef is to be celebrated. In his latest […]

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers

While much of what I learned in school is buried deep in the mind’s recesses, probably never to see the light of day again, I still frequently go back to a saying by one of my teachers; “Proper planning prevents poor performance”.  He would refer to it as the 5 Ps.  Leaving aside the clever […]

Butchery Classes at James Whelan Butchers are carried out by our team of skilled butchers. We offer a range of evening courses aimed at teaching you all about the meat, where it comes from, how and when it is used and also a range of basic butchery skills. Our butchers are fully trained skillful professionals, […]

  With the annual pancake fest just behind us and a general feeling of spring in the air it is the perfect time for a little shift in gear and preparation for the lighter days that are now, at least, on the horizon.  The idea behind having pancakes on Shrove Tuesday came from the need […]

  Having a mildly rebellious spirit the idea of Valentines Day leaves me a little cold.  I don’t like being told that on any given day I should be particularly loving or affectionate.  It always seems staged, lacking in spontaneity, and the mere fact that I am expected to do something makes me not want […]

  I have a funny feeling this is going to be my kind of year! I love 2012 already even though it is still but a pup.  My excitement is twofold; first of all Tipperary is starting the year with an award, and a food award at that!  Oh yes, in case you haven’t heard […]

  There is nothing boring about the English language, particularly if you consider how words evolve and grow.  Created to mean one thing specifically, words can quickly catch on and take on whole new explanations with different generations.  These days technology also informs how we use words and I’m very aware that there is a […]

  Had enough of the turkey? Is there anything else you can do with ham? Too much sauce (of every kind!)? A sweet or box too many? Not to worry I think the perfect antidote is a simple but perfectly cooked steak. If there is a quicker or simpler dish then I’m not sure what […]