Kelly's Butchers Newport. We Believe In Quality

Kelly's Butchers Newport
We Believe In Quality
Kelly's of Newport


For us, it is all about the food - the quality of the ingredients. You can be sure that we will always source our meat locally where possible, and if it's not local, it is always Irish. We believe in quality, in supporting our local farmers and Irish producers. We hope you do too. 

This is the philosophy of Kelly’s Butchers in Newport. It has stood them well over the decades. And I heard it reiterated at first hand from Paddy McDonald (Quality Assurance manager) and Ger Chambers (Production manager) during a recent visit. Both are fully behind it and you know there'll be no “rind emulsion” here. “Not as long as I have anything to do with it,” says a determined Ger.
Kelly's Kitchen (left) and the shop
Paddy is not a stay-in-the-office manager. He gets out and meets the customers, anywhere from Ballina to Blanchardstown. And he is thrilled, and encouraged, with the reaction. People can't believe the flavours. 

I recall craft beer guru Garret Oliver talking about introducing craft beer to people. They say this is nice, doesn't taste like beer. He had an explanation: “The beer they grew up with didn't taste like real beer!” So, Paddy tells his tasters about that good stuff that goes into Kelly’s products. They are reassured and delighted that they know now where to get the real thing. The principle put into practice pays off.
Black pudding on baguette for lunch
It’s not all serious stuff here though. Good humour abounds. Who else would take a black pudding in the shape of a pint to the prestigious Confrérie des Chevaliers du Goute-Boudin in Mortagne-au-Perche, Normandy? Better still, they won the gold! And Kelly's are proud organisers and sponsors of the All Ireland Putóg Throwing Competition  (shot putt rules apply) which is the highlight of the Newport Festival every August. 

Sean Kelly, the Mayo Person of the Year 2017, is the public face of Kelly’s, but it was brother Seamus who was in charge of the shop when we called and he proudly showed us their range of puddings (they produce much more besides): the black, the white, the black and white (half and half), and now the Vegetarian (delicious!). 
Quiche

We had arrived at lunchtime so were invited in next door to the café run by Shauna Kelly (Sean’s daughter). Had we been earlier, much earlier, we could have breakfast: porridge, granola, the full Irish of course and more.

But, being visitors, we were keen to sample the pudding and there was such a choice: black, white, seaweed and more. I went for the Black Goat  and that, with goats cheese and salad, kept me going for hours. There was also a white equivalent. CL dined well on her Black pudding and goats cheese quiche. 

Lots of meat as you'd expect from the shop next door but no shortage of fish dishes either and plenty of salads in a lovely room with warm colours. And you’ll also enjoy the homemade relishes and chutneys. Not warm enough outside for us, though it was a lovely day, but in summer you can dine al fresco.
Two of Newport's best: Kelly's puddings and the Greenway.
Then Paddy took us on tour. Their modern two years old facility is built onto the rear of the previous one (now used mainly for admin and dispatch). The process is streamlined, with the emphasis on hygiene, health and safety and efficiency. It works well throughout the week and here much of the credit goes to Ger Chambers.

When kitted out, Paddy took us through. Not a warm welcome though. His first stop was the Blast Chiller! Brrr… But it is a massive bonus for the Kelly’s as it helps increase shelf life of the products.
Yours truly with Seamus Kelly (left)
The different products and their different sizes were explained. Did you know four different types of organic seaweed is used in the Seaweed Pudding? The popular Hazlett (a traditional meatloaf, often eaten cold) has fresh leeks and carrots and 70% pure pork. It comes in standard size for domestic use and also in a 2.5 kilo size.

Putóg
And that vegetable pudding? You might think that this, coming from a renowned meat company, would be just a token effort. But nothing could be further from the truth. The Kelly name is on the packet so the best of ingredients are used and it is top quality. It was the first of the samples that I tried back at home and it is really very impressive.

While we were making our way around, taking in all the machinery and the storage areas, the crew were busy at work. The weekly schedule doesn't change much. Production in the morning. The early part of the afternoon sees the machines being taken apart and meticulously cleaned. 

Then the line is prepared for the morning. Ingredients, the spice, rusk or the oatmeal for instance, are lined up. And all is ready. We were there on the Thursday afternoon. And that following morning, black pudding would be produced, an amazing 3.5 tonnes of it! So you can see why the detailed preparation is needed. There’s a country to be fed!


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