Showing posts with label James Whelan Butchers. Show all posts
Showing posts with label James Whelan Butchers. Show all posts

Friday, January 13, 2023

James Whelan Butchers - Valentine’s Made Easy. Kisses Guaranteed

James Whelan Butchers - Kisses Guaranteed Valentine’s Made Easy.

Flowers? Chocolates? Dinner for two?

Why choose when you can combine a thoughtful gift and a romantic meal, all-in-one. A delicious Beef Wellington handmade with love by James Whelan Butchers makes the perfect Valentine’s meal for two. Prime Irish Beef in herb and mushroom duxelles all wrapped in buttery puff pastry. Simply order online, choose where to collect, and after just 35 minutes in the oven, you’ll be tucking into restaurant-level dining, at home. Enough time to light the candles and pop the champers. Kisses for the chef guaranteed.

Welcome to the table. Welcome to enjoying a real faith in food.

"Here, at James Whelan Butchers, native Irish farmers, artisan salt-agers and master butchers come together to bring you the best of our land. Our Irish produce is world-class. The Irish beef is grass-fed, dry-aged and prepared by master butchers. The Irish lamb is reared in open grassland. The Irish pork is cured and matured by local, Irish producers. And the Irish turkey and chicken is free-range and slow-reared. This is the goodness of the land celebrated for its true greatness."

I enjoyed this Wellington last year. Named after the man who crushed Napoleon at Waterloo, the very notion of preparing Beef Wellington casts fear into the hearts of the most competent of home cooks.  However, this limited edition is hand prepared and comes oven-ready, needing the minimum of preparation time.

Hand prepared by the artisan James Whelan Butchers kitchen team, this divinely sumptuous dish is a perfect choice for any celebration and serves two people generously. The decadent dish is handmade with prime Irish beef, full of intense, rich flavours, and surrounded by a mushroom and herb duxelles which is all wrapped in buttery, puff pastry. Better yet, it’s ready to pop in the oven. No more wondering what to serve and no more stressful thoughts of cooking - you know you have a wondrous feast for two to come.

This is a Click & Collect offer available at 12 of Whelan's shops nationwide. Check out details and locations, here.

Based on media release


Monday, January 2, 2023

Tastes and Producers of the Season. Christmas & New Year Treats

Tastes and Producers of the Season

Christmas & New Year Treats


Okay, let us start with bread. Make that cake! The arrival of Angela Nöthlings

German micro-bakery in Cork, specialising in organic artisan sourdough breads, especially rye, was a highlight of the year 2022. 


Her Stollen, the traditional German Christmas Cake, was a highlight of our festival days. And we can't forget her sweet "little" stuff: the decadent Berliner Brot, her shortbread fingers and her Salted Rye cookies, and more.

Stollen


The Germans have no shortage of sweet wines to pair with their Stollen. They also use Schnapps (which often has apples in its ingredients) and that put me thinking of something far closer to home.  


Pom’O is an apple aperitif made from rare apple varieties by Killahora Orchards in Glounthaune. The fruit is grown "in our 200 year old orchards on the south facing slopes of Ireland’s County Cork. We mix the juice from our bittersweet apples with the finest apple brandy, then age it in Irish whiskey barrels for at least a year."


They recommend serving it lightly chilled as an aperitif, with cheese or in a cocktail, with strong, nutty cheddar, fruit desserts. No mention of Stollen but I carried on regardless and the pairing was just perfect.




No bother in finding highlights. Another mega one was the Heritage Ham by James Whelan Butcher. And since we weren't entertaining on the big day, we had most of this beautiful piece of cooked meat all to ourselves (not all on the one day!). This award-winning Heritage Ham has already been lovingly cooked low and slow for over five hours. All we had to do was slice, serve and savour.  Our favourite accompaniment came via the Bord Bia recipe pages and was/is a Redcurrant sauce or glaze. You'll find a few variations here.

The perennial favourite Cashel Blue Cheese was again enjoyed, Wicklow Blue also and some Knockanore Cheddar. These were enhanced by our own Autumn Tomato Chutney made with some excess tomatoes from the back-garden, the recipe from BBC Good Food. 

Lomo

We've still got a few jars of that but will have no shortage of opportunities to use it. Another great match is the cold cured sliced Pork Fillet (lomo) from the Heart of Spain at Fota Retail Park where I had gone to get some of their Spanish wines and also to get Serrano (which was sold out). Here too I bought their Smoked Sliced Duck "Ham", another meaty gem. You could also have a mixed platter of cheese and charcuterie and the chutney will also do the business here! 

Also in the Fota Retail Park, I got myself a jar of the award winning Wild About Sloe Jelly from The Pantry at Bakestone. Very versatile indeed and it too goes very well with the cured pork, if used sparingly, and they also say it is great with duck or pate, so I'll be trying it with the duck. If you warm it, just drizzle it over desserts and ice cream and you have another winning combination thanks to this Wexford producer.

While I think of it, The Pantry was also my source for the Killahora Pom'O. That too was put through its paces with various bits and pieces and proved quite a match with the Stollen and also with our the cake and even more so with the pudding (from Barnabrow). 

Barrel aged beers tend to go well with Christmas pudding and we tried a few. Perhaps the best were the Brehon Oak & Mirrors BA Imperial Porter (7.5%) and the 9 White Deer Stag BA Export Stout (7.4%). Whiskey is almost always a winner with pudding - there was already some whiskey in the Barnabrow one - and the new 7-year old Single Malt from West Cork Distillers was a treat with it.

Barnabrow House Christmas Cake



We regularly get our hands on the Christmas double by Barnabrow House and got the cake and pudding in early this year when we bought them from the hard-working owner Geraldine Kidd who was selling them at the Ballymaloe Craft Fair. They are as good as ever!

Of course we had some other sweet bits and pieces around for the Christmas including regulars Mella's Fudge, Miena's Nougat and Turkish Delight, all bought on that visit to The Pantry at Bakehouse.

I'm thinking that this blog post may well be my shopping list for Christmas 2023. In the meantime, Happy New Year to you one and all.

Wednesday, November 23, 2022

Christmas made easy with James Whelan Butchers

Press release 

Christmas made easy with James Whelan Butchers


 

The Countdown to the main Christmas event has officially begun..

 

It’s almost one month until the biggest feast of the year. At James Whelan Butchers, Christmas is made easy, with endless high-quality options available for the festive feast and Christmas gifts alike. 

 

James Whelan Butcher's limited-edition Festive Beef Wellington is now available via its seasonal click-and-collect online service. Hand prepared by the artisan James Whelan Butchers kitchen team, this divinely sumptuous dish is a perfect choice for the yearly celebration. The decadent dish is handmade with prime Irish beef, full of intense, rich flavours, and surrounded by a mushroom and herb duxelles which is all wrapped in buttery, puff pastry. Better yet, it’s ready to pop in the oven and is dinner-table-ready in just 40 minutes. No more wondering what to serve and no more stressful thoughts of cooking - you know you have a wondrous feast for two to come. Available now to order for a limited time - in store, or online through James Whelan Butchers seasonal Click-and-Collect service. 

 

For food heroes everywhere, a James Whelan Butchers Beef Bond is the gift that keeps on giving. Perfect for a friend, loved-one, client, this beautifully, wax-sealed Beef Bond gives a share in an Irish Angus or Hereford, which is reared and grass-fed in the freedoms and rolling hills of County Tipperary. After six months, Beef Bondholders can expect a substantial delivery of dry-aged, grass-fed steaks, ribs and roasts, all hand-prepared by James Whelan Butchers artisan butchers. Not only is this a tasty and unique gift, but it also gives back to Irish, local, family farmers. 

 


The Irish Beef Book is a reassuring cooking bible for putting together family feasts, weeknight roasts, and summer cook-outs. Full of local ingredients and nose-to-tail goodness, the Irish Beef Book is packed with glorious, earthy recipes, simple tips and perfect cook times gathered together by Pat Whelan and Katy McGuiness, focusing on both the popular and less fashionable cuts of meat. Pat, a master butcher who inherited invaluable knowledge as a fifth-generation farmer and butcher, knows how to showcase the world-class glory of Irish beef through instinct, heritage and artisan craft. A perfect stocking filler for flavoursome food lovers. 

 

Or, why not give the gift of choice this Christmas. With endless, high-quality choices at James Whelan Butchers, a Gift Voucher not only offers variety, but brings with it the promise of truly good produce. From Grass-fed Irish beef to Native lamb, salt-aged cuts to artisan craft, the options are endless with just one little card. 

 

James Whelan Butchers promises the most wonderful festive family feasts with award-winning Heritage Ham, succulently divine Irish Turkey and exquisite Salt-aged Beef. To have your items in time for Christmas, there are three simple ways you can pre-order from James Whelan Butchers - via online click and collect, order online for local and national delivery or order in-store. Carve out a moment today to browse their Christmas brochure and pre-order as soon as possible. For more information on James Whelan Butchers visit www.jameswhelanbutchers.com

 

Monday, February 28, 2022

Delighted with this Pair of Very Highly Recommended Reds

Wine & Wellington!
Delighted with this Pair

of Very Highly Recommended Reds

*********

Chateau Tire Pé Bordeaux AOC 2017, 13.5%, 

€20.65 €18.45  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny


While looking for a wine to pair with the Beef Wellington by James Whelan Butchers, this Bordeaux got the nod. Tire Pé is not a  blend; it is 100% Merlot but did an effortless match with the delicious fillet and the equally delicious duxelles.


It has a deep ruby robe and notes of red and dark berries in the aromas. The same berries lead the flavours on the palate, with a little spice also. And there’s a terrific natural acidity that played a key role in the pairing with the Beef Wellington.


When the beef had been finished, the bright and expressive wine proved itself as a very pleasant companion on its own with an excellent refreshing finish, tannins light on the lips. Very Highly Recommended



The vineyard info: this "terroir" Merlot (20 to 40 year old vines), distinctive, delicate and expressive, with fruity and spicy aromas. Has been aged for 18 to 24 months in concrete vats.


“Whatever the cuvée, our guideline is in balance, precision, expression... 

To go in this direction, we harvest our grapes at the "right" maturity, carry out "soft" vinifications (no "forced" extraction but rather in "infusion" mode) at moderate fermentation temperature (24-28°), then aging ranging from 8 months to more than 36 months in concrete vats, in barrels (400 and 500 l) or even in terracotta jars.”


Hélène and David Barrault purchased Tire Pé in 1997; they are farming organically since 2008 (certified since 2014).The hill of Tire Pé owes its name to ancient rural scenes, where working horses would pass wind under the effort of climbing the hill, on their way back to the farm.


Le Caveau tells us they have created a little garden of Eden, “where wild grass, insects, birds and small wild animals live among the vines. Very unusual sight in the Entre-deux-Mers appellation, where their 13.5-ha estate is located.”

Vincenzo Red (top) and white


Fattoria di Vaira Vincenzo Rosso 2019, 12.5%

€18.45  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny


With “At Home” offers from restaurants increasing at the time, we ordered one from Da Mirco in Bridge Street, Italian of course! Indeed, one of the most genuine Italian restaurants around these parts. But did we have an Italian win at hand?  Yes, we had, even if Vincenzo’s Rosso is not from the north where Mirco hails from.

It is a dark ruby in the glass, a lighter red at the rim. This is quite aromatic: plum, blackberries, and black currant with a rustic background . Quite a depth of flavour and no shortage of spice either on the palate, lively and fresh, with ripe tannins towards the finish. A friendly and very drinkable wine and Highly Recommended. I didn’t do it but it may be no harm to decant this.

Da Mirco's Tagliere

The grapes used in the blend are Montepulciano (50%), Merlot (25%) & Cabernet Sauvignon (25%). I’ve seen this described as a “bold blend”. A bit unusual for sure but works nicely in this Rosso. Food pairings suggested are: cured meat, cheeses, red meat. 

It certainly matched well with Da Mirco’s Tagliere with Italian cured meats, cheeses, olives and more as well, and went well also with  the main course of Homemade Cannelloni with a filling of Braised Irish Venison Ragu.

Importers Le Caveau: Fattoria di Vaira is one of the largest biodynamic farms in Italy. Here they cultivate vegetables, grains and cereals, and produce fresh cheeses, olive oil, and honey. After several years of applying biodynamic practices, their soil has been restored, reaching a degree of purity similar to wild soil.

Geek Bits
Origin:
 Molise, Italy
Vintage: 2019
Grape variety: Montepulciano (50%), Merlot (25%) & Cabernet Sauvignon (25%)
Food pairing: Cured meat, cheeses, red meat
Bottle size: 75cl
ABV: 12.5%

* We recently enjoyed Vincenzo’s white, details here.  

Friday, January 14, 2022

James Whelan Butchers bring back their Beef Wellington - a special way to your loved one’s heart

press release

 Beef Wellington - a special way to your loved one’s heart


James Whelan Butchers reintroducing their signature Beef Wellington just in time for Valentine’s Day


With Valentine’s Day just one month away, couples everywhere are wondering how best to celebrate this special day. For some, restaurants may be out of the question or too restrictive, and for others even the thought of cooking an elaborate meal from scratch at home is exhausting.  


James Whelan Butchers can solve this problem with a simple solution.  At Christmas, this award-winning artisan butcher introduced a handmade Beef Wellington as an alternative to the seasonal Turkey and Ham on Christmas Day. Exclusively introduced for Christmas, it proved so popular with customers that the team are reintroducing this signature dish, especially for Valentine’s Day.  


This limited edition Beef Wellington is hand prepared and comes oven-ready, needing the minimum of preparation time. Ideal for people who are time-poor, or who are culinary challenged, but who would like to create a wonderful restaurant-quality meal for their loved one in the comfort of their own home to celebrate their love on this special day.


The dish serves two people generously, made with prime-aged Irish beef fillet, wrapped in a mushroom duxelles, buttery puff pastry with fresh herbs and sea salt. The cooking instructions couldn’t be simpler - just pop it into a preheated oven at 200° C, for 25-35 minutes to achieve medium/rare - and rest for about 10 minutes before serving.


All that is left to do is to set the scene with some candles, soft chilling music and a table set for two.


Like all of the Dine at Home dishes, this signature dish is honest, simple, handmade from scratch using the freshest of ingredients, where you can taste the flavour and goodness that has gone into every single bite.

New Text
Available to order online (rather than through the store) from Tuesday 18th January through the Click and Collect Service and available for collection at any of the 12 James Whelan Butcher shops across the country.  For more details visit www.jameswhelanbutchers.com.

Available to order in store in any of the 12 James Whelan Butcher shops across the country.  For more details on shop locations visit www.jameswhelanbutchers.com.

Tuesday, December 14, 2021

Beef Wellington. The Christmas Day Alternative?

 Beef Wellington. The Christmas Day Alternative? 



For people considering an alternative to the seasonal Turkey and Ham on Christmas Day, James Whelan Butchers are introducing a very special signature dish, Beef Wellington, which will be part of the now award-winning Dine at Home Collection of restaurant-quality meals for two.


Named after the man who crushed Napoleon at Waterloo, the very notion of preparing Beef Wellington casts fear into the hearts of the most competent of home cooks.  However, this limited edition Beef Wellington is hand prepared and comes oven-ready, needing the minimum of preparation time. Ideal for people looking for an easier approach to the most important meal of the year, simply pop it into a preheated oven at 200° C, for 25-35 minutes to achieve medium/rare - and rest for about 10 minutes before serving.


It serves two people generously, made with prime-aged Irish beef fillet, wrapped in a mushroom duxelles, buttery puff pastry with fresh herbs and sea salt.


Like all of the Dine at Home dishes, it’s honest, simple, handmade from scratch using the freshest of ingredients, where you can taste the flavour and goodness that has gone into every single bite.


Available to order in-store or online through James Whelan Butchers seasonal Click & Collect service.  For more details on James Whelan Butchers online Christmas shop, Click & Collect and Ordering service visit www.jameswhelanbutchers.com.




Thursday, October 15, 2020

Great Taste reveals trophy nominations, as Golden Forks go virtual on October 22nd

 



Great Taste reveals trophy nominations,

as Golden Forks go virtual

 

Following a record-breaking 12,777 entries judged over 14 weeks, Great Taste has named this year’s Golden Fork nominees, with the big winners set to be announced during a virtual ceremony on Thursday 22 October. Taking place across the Guild of Fine Food’s social media channels and website from 10am – 6pm, this online event will allow more people than ever to share in the drama and excitement of Great Taste’s grand finale, as the world’s most trusted food and drink awards shines a spotlight on the best of the best. 

 

Coming later in the year than usual, after the lockdown interrupted judging just one week into the schedule, the Golden Fork trophy announcements will provide a vital boost for the industry during the all-important run-up to Christmas. Following many weeks of remote judging, followed by socially distanced judging in London and Dorset, the virtual Golden Fork event will be the final instalment in a Great Taste calendar that has been reinvented at every stage, in order to stimulate much-needed consumer support for independent retail and hospitality over the challenging months ahead. 

 

Beginning at 10am with the first regional trophy, the Golden Fork winners will be shared at 30 minute intervals throughout the day, building to the announcement of the Great Taste Supreme Champion 2020 at 6pm. A host of Great Taste supporters and judges will reveal the winners, with a line-up including food writer and cook, Xanthe Clay, baker and author, Martha Collison, wine writer and presenter, Jane Parkinson, food and drink broadcaster, Nigel Barden, and James Golding, Chef Director of THE PIG hotel group. 

 

Food lovers, producers, retailers, buyers and chefs can keep up with all the Great Taste Golden Fork announcements via the following channels: 

Facebook: @greattasteawards 

Instagram: guildoffinefood 

Twitter: @guildoffinefood 

YouTube: Guild of Fine Food 

Website: gff.co.uk/greattaste 

#GreatTasteAwards 

 

Great Taste 2020 Golden Fork awards and nominations: 

 

10:00 Golden Fork from London & the South East, sponsored by Stoke Park 

Bermondsey Street Honey for Royal Albert Dock Honey 

Iain Spigs for Cumberland Sausage 

Moving Mountains Foods for Moving Mountains® Sausage Burger 

 

10:30 Golden Fork from East Anglia 

Alder Tree for Blackcurrant Fruit Cream Ice 

Linden Leaf Botanicals for Le Rêve Organic Molecular Absinthe 

SO Drinks for Seville Orange Gin 

 

11:00 Golden Fork from the Midlands 

47 Degrees Coffee for Colombian Supremo 

The Coffee Collaborative for Coffee Collaborative Genius Blend 

Redhill Farm Free Range Pork for Free Range Pork Shoulder 

 

11:30 Golden Fork from the North of England, sponsored by Fine Food Show North 

Di Meo's Ice Cream for 100% Pure Bronte Pistachio Gelato 

The Lost Barn Coffee Roasters for Bloomsbury Blend 

Poetic License Distillery for Northern Dry Gin 

 

12:00 Golden Fork from Scotland 

Sarah Gray’s for Sarah Gray’s Raspberry Jam 

Shortbread House of Edinburgh for Pea Green Boat Cheese Sablés - Fennel and Chilli 

Tayport Distillery for 1992 Raspberry Liqueur 

 

12:30 Golden Fork from Northern Ireland, sponsored by Invest NI 

Baronscourt Estate for Wild Sika Venison French Rack 

Craic Foods for Black Garlic & Porcini Sea Salt 

The Little Bakehouse for Abernethy Lemon Curd  

 

13:00 Golden Fork from Ireland, sponsored by Bord Bia 

Crossogue Preserves for Gooseberry Spread 

James Whelan Butchers for Heritage Cure Ham 

Ummera Smoked Products for Smoked Irish Organic Salmon 

 

13:30 Golden Fork from Wales, sponsored by Food and Drink Wales 

Conwy Kombucha for Blighty Booch Kombucha Organic Ginger 

Mario's Luxury Dairy Ice Cream for Mario’s Red Cherry Sorbet 

Wenallt Hive for Honey Vinegar with Raspberries 

 

14:00 Golden Fork from the South West, sponsored by Bishop Fleming 

The Artisan Kitchen for Pink Gin Marmalade 

Capreolus Fine Foods for Smoked Pancetta 

Jess's Ladies Organic Farm Milk for Jess's Ladies Organic Double Cream 

 

14:30 Golden Fork for Best Imported Food, sponsored by Speciality & Fine Food Fair 

Anchoas Hazas for Anchoas Hazas | Anchovies (Spain) 

Caseificio Il Fiorino Srl for Riserva del Fondatore Fiorini Duilio (Italy) 

Embutidos Ferju for Cecina de León IGP (Spain) 

 

15:00 Ambient Product of the Year 

 

15:30 Nigel Barden Heritage Award, sponsored by Dunbia 

 

16:00 Great Taste Startisan of the Year, sponsored by Partridges 

 

16:30 Charcuterie Product of the Year, sponsored by Fine Food Digest 

 

17:00 Small Artisan Producer of the Year 

 

17:30 Contribution to Fine Food, sponsored by the Guild of Fine Food 

 

18:00 Great Taste Supreme Champion 2020 

 

Details of this year’s 1-, 2- and 3-star winners can be found at www.greattasteawards.co.uk and a wide range of award winning products are available to buy in delis, farm shops and independent retail outlets across the country. 


press release