Jack and Tim were pleased to see their new speciality product Guanciale do well and secure a silver medal in the Blas na hEireann food awards. Guanciale is tasty cured and spiced pig’s jowl – a very flavoursome ingredient, used like you might use a pancetta. They also received a silver for their special black pudding, using the recipe that was used to serve the Queen at the state banquet.
Category: Blog
Summer News from McCarthys
Best Butchers in Ireland
We were very pleased to be listed as one of the ten best butchers in Ireland by Georgina Campbell on her website. She wrote, “The small shop is beginning to enjoy a comeback and it all started a few years ago with shoppers giving a renewed vote of confidence to the local butcher. Here are just ten iconic businesses that are at the forefront of the shop local revolution.”
Jack McCarthy was also featured in May’s Hotpress “Best of Ireland” Magazine, which was also a great honour.
Visited by leading German food journalist, Michael Vetter
McCarthys were delighted to be amongst a handful of Irish food producers to be featured on a forthcoming German TV programme. We were delighted to welcome Michael and his team to Duhallow and show him local grass fed Hereford cattle and how we produce our wonderful Sliabh Luachra air-dried beef. www.gormandis.de
Practical Home Butchery Courses
We are planning to run courses in Dublin and Kanturk in the coming months, watch this space.
Extended Barbeque Product Range
We have new barbeque products in the online shop – including gourmet sausage grillsticks and beef kebabs with fine sirloin steak.
Order by 9am on a Thursday and get delivery on Friday!
Best in Ireland – Georgina Campbell
We were very pleased to be listed as one of the ten best butchers in Ireland by Georgina Campbell on her website. She wrote, “The small shop is beginning to enjoy a comeback and it all started a few years ago with shoppers giving a renewed vote of confidence to the local butcher. Here are just ten iconic businesses that are at the forefront of the shop local revolution.”
Featured by leading German food journalist, Michael Vetter
McCarthys were delighted to be amongst a handful of Irish food producers to be featured on a forthcoming German TV programme. We were delighted to welcome Michael and his team to Duhallow and show him local grass fed Hereford cattle and how we produce our wonderful Sliabh Luachra air-dried beef. www.gormandis.de
Gold Medal for International Creativity
BBC Radio 4’s Food Programme covered this years event and did a special feature about the McCarthys. Jack and Tim were delighted to receive the only Irish gold medal from La Confrérie des Chevaliers du Goûte Boudin, or the Brotherhood of the Knights of the Blackpudding in 2013. Not only was it the only Irish medal it was an International victory as it was for “International Creativity”.
What did they do to earn this accolade you wonder?
Jack and Tim created a pudding inspired by the centre-piece of a medieval feast. Kanturk is derived from the Irish, “Ceann Tuirc”, which means “The Boar’s Head” so in honor of their home town they stuffed a locally sourced boar’s head with a special rum and raisin black pudding. The judges were wowed by their creative approach.
Not only did they win the medal, BBC Radio 4 covered the event in The Food Programme and visited Kanturk to interview Jack and Tim.
Spring Courses Announced
Spring Courses Announced
Following the success of the courses that we presented in 2012 we have announced our spring programme. Book online now
- 8th March
Blood and Guts,
Sausage and Pudding Masterclass - 13th March
Practical Pig Butchery Course - Friday 12th April 5pm to 9pm
Easter Spring Lamb Workshop - Wednesday 24th April 5pm to 9pm
Knife skills and Beef Butchery
Workshop
Have a Spit Roast at your Party
For the months of January & February we have a red hot special on our spit roast pig service. Free range spit roast supplied, cooked, carved and served anywhere in Munster for a crowd of up to 150 people for 500euro. This is unbeatable value, so book soon.
An Off-shore Food Adventure in Inishbofin, Galway
We travelled to Inishbofin recently for a special “nose to tail” and Pork Products Workshop held by Adrian of the Beach Bar and Restaurant on the Island.
As it was our first offshore food venture, we were really excited and looking forward to it. The two day masterclass was a fantastic success due mainly to the interaction with the islanders. We learned as much, if not more, than the skills we imparted.
To Adrian, Mary Lavelle, all the fantastic Day girls + GENTS, the great Francie O Hallohran, the mighty John Burke, and all the great great Bofin people we met. I thank you for one of my greatest trips of my life and be assured I will be back for Inis bo finne in first week of October which will be the island’s first food festival. Be warned book early because I honestly think this is going to be a world class event.
THE CALL OF THE ISLAND IS STRONG .
Jack
Kenmare Food Carnival 13th – 15th July
We are delighted to be stall holders at the Kenmare Food Carnival from 13th – 15th July. We will be joining some of our good friends from the Irish food scene and the event promises to be fantastic.
Kenmare Food Carnival is a fun family food event showcasing the best of Kenmare’s eateries, local food producers and spectacular scenery. Nestled where the world famous Ring of Kerry meets the beautifully unspoilt Ring of Beara.
The event incorporates a carnival style atmosphere with street theatre, parades, music, food trails, jazz lunch, afternoon teas, demos, kiddies events and lots more!
Come and say hello if you are at the event.
Special Award for Exceptional Contribution to Irish Food
Award for butchers behind the queen’s black pudding
Irish Independent
THE artisan butchers who created the bespoke black pudding that was served to Queen Elizabeth during her state visit to last May were among the winners at yesterday’s Irish Food Writer’s Guild awards.
McCarthy’s of Kanturk, in Cork, were one of five food producers awarded for their exceptional contribution to Ireland’s reputation as a top food-producing country.
Jack McCarthy and his son Tim come from a long line of butchers who have been producing meat products for five generations.
Also among the winners were David Tiernan for Glebe Brethan Cheese, which is based in Co Louth.
Their product had its beginnings 20 years ago, when they imported two French Montbeliarde cows; now they have more than 70.
Other winners included Brendan and Derek Allen of Castlemine Farm for Castlemine Farm Free Range Pork in Co Roscommon; Patrick and Carol Rooney for Derrycamma Farm Rapeseed Oil in Co Louth; and chairman of the Irish Apple Growers Association, Con Traas of The Apple Farm in Tipperary, honoured with the Guild’s Lifetime Achievement Award. The awards took place at Michelin-starred restaurant, L’Ecrivain.
Irish Independent
Jack at the Foodie Forum in Galway
Jack McCarthy had a huge range of puddings on display and did a demonstration showing how his award winning black pudding is made at the Foodie Forum in Galway.
His Pistachio and Mint Boudin was a real favourite.
The Foodie Forum is very active in Irish Food Social Media – find them on Facebook or on Twitter
Jack is awarded the “Twitter Award”
Jack’s twittering reached a climax when he was awarded the “Twitter Award” by Lucinda O’Sullivan. If you want to follow Jack on Twitter and enjoy his insights into Irish food and rugby you will find him @mccarthykanturk or click here
Old faithfuls, and some newcomers
Sunday Independent January 1st 2012
Lucinda O’Sullivan serves up her choices for the best, and ‘could do betters’, of the nation’s dining experiences
IT’S been a year of value menus and early birds, pop ups and pop offs, bloggers and blaggers. My annual awards are a reflection of a colourful dining year for all of us. So without further ado, ladies and gentlemen, I give you the Lucindas 2011!
Click here to see the original article
The Lofty Sardine Award
The Butcher’s Grill in Ranelagh, Dublin, where my feet didn’t touch the ground and my ass was
perched on a high stool, squashed in like a lofty sardine.
The Old Faithful Award
Tom O’Connell, who at a time of deep recession held his nerve and created the excellent
O’Connell’s of Donnybrook, Dublin, where his faithful followers flock.
Small is Beautiful Award
Kosi Moodley’s Indian gem Bistro Spice right in the heart of Monkstown Village, Co Dublin, where
you can also bring your own wine.
The Disappointing Harvest Award
Matt the Thresher in Dublin’s Lower Pembroke Street. Crab claws were small and smaller, and
everything else lived down to the same mantra.
The Strictly Come Dancing Award
Tadgh Foley, who manages the Green Barn Cafe Bistro at Killeagh, Co Cork, will sweep you to your
table in a move that even SCD judges could not whinge about.
The Sour Note Award
Coda at the Gibson Hotel, Dublin, didn’t rock on any score. Ghastly food, and already setting up for
breakfast shortly after we sat down to an early dinner.
The Braveheart Award
Mel Gibson acted the part but John Healy, maitre d’ on TV show The Restaurant — whose grace and
charm astounds all as he awaits a heart transplant — lives it and life to the full.
The Western Stars
JP McManus & Drigin Gaffey, whose Cava and Aniar in Galway are two of the hottest restaurants
west of the Shannon.
Downton Abbey Award
Carton House in Maynooth, Co Kildare, rivals the TV show for grace and beauty.
The Top Roost Award
Joe Macken’s pop-ups Crackbird and Skinflint in Dublin are hitting the highest perches.
The Apprentice Award
Sandra Murphy is more master than apprentice when it comes to running Rising Tide in Cork.
Revolving Door Award
La Stampa, where Louis Murray is now tangoing with Ronan Ryan. Let’s hope they stay in step.
The ‘X Factor’ Award
Finin’s in Midleton, Cork, where Finin O’Sullivan’s vibrant personality is matched only by the quality of his gastropub grub.
The Odd Bird Award
Rachel Clancy’s Magpie Inn in Dalkey, Co Dublin, has been attracting the locals looking for all that glisters.
The Shining Light Award
Electric in Cork city, which turned a bank building into something useful!
The Brangelina Award
Paul Byrne and Fiona McHugh, whose Fallon & Byrne in the capital’s Exchequer Street spawned a whole new dining quarter.
The Top Cat Award
Garret Byrne of Campagne in Kilkenny, whose superb food must be another All Ireland contender.
The Twitter Award
To master butcher Jack McCarthy, who would make Kanturk the Irish capital.
And finally…
Every year I have the Rear of the Year Award — though this year it’s the Fairy Tail End of 2011 as
the beautiful Sally O’Brien of Farmgate in Midleton walked up the aisle yesterday.