Members of the Irish Butchers’ Guild were among the gold award winners at this year’s Blas na hÉireann awards, highlighting the exceptional quality found in local butcher shops around the country.
McCarthy’s of Kanturk – a renowned traditional butcher shop with a heritage dating back to 1892 – earned a gold award for its signature traditional spiced beef and a bronze award for its smoked black rashers.
McCarthy’s was also honoured with the prestigious Irish Butchers’ Guild Award at this year’s event, while Fermoy-based Fitzgerald’s Butchers was honoured with the Bord Bia Chef’s Larder Award for its home-cured guanciale.
Furlong’s Food Hall in Gorey won a gold award for its cucumber pickle and a bronze award for its potato salad.
Murphy’s Craft Butchers in Tullow took home a gold award for its black-charcoal rib-eye steak and a silver award for its traditional pork sausages.
These accolades underscore the expertise, craftsmanship and exceptional quality found in butcher shops around the country, as well as their unwavering dedication to delivering excellence to their customers.
‘Hard Work, Dedication And Passion’
Receiving the award, Jack McCarthy of McCarthy’s said, “We are absolutely honoured to be recognised with these awards.
“It’s a real testament to the hard work, dedication and passion that goes into every product we create.
“These awards are a reflection of our team’s commitment and the loyalty of our customers, who appreciate the craftsmanship we bring to our products.”
Master butcher Barry Fitzgerald expressed his delight on winning the Chef’s Larder Award, saying, “We are absolutely thrilled to receive this recognition for our guanciale.
“It reflects the hard work and passion that our team puts into every product we create.
“It’s moments like this that inspire us to keep pushing the boundaries of what we can achieve.”
Now in their 17th year, Blas na hÉireann – the Irish Food Awards are the biggest competition for quality produce on the island of Ireland.
The annual event builds into the biggest celebration of Irish food and its producers, with awards presented in the Blas Village, in Dingle.
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