It all began when Shay and his wife bought Southlands Meats. Once they had settled in, Shay started to talk about the products he used to sell in Ireland. His father Paddy registered recipes in Dublin and after much development around spice mixtures, he began to create some of these products. Such was the success of these, that Southlands Meats was outgrown by the Irish Butcher, which became an entity in its own right.
The Irish Butcher has won many awards over the years through participating in the Sausage King Competition coming first, second and third across the region and state.
The Irish Butcher Shay was born and raised in Dublin, Ireland. His father Paddy was also a butcher. Shay's parents had owned a butcher's shop that sold meat and groceries. Shay started at a young age working in his family business and started learning the trade from his father. Shay has continued using some of his family's recipes and has created new ones. Paddy's Irish Sausages are named after Shay's father and Maura's Irish Stuffing is named after Shay's Mother. We hope to continue using their recipes and our own for many years to come.
The Irish butcher pride themselves on quality, good customer service and a wide range of products. The purpose of creating the Irish Butcher was to provide people in Australia the taste of Irish food. We are continually trying to expand our product range.
So yes the Irish Butcher is more than just a business it is more about family and culture. The aim is to keep the Irish tradition in Australia alive and to introduce the Irish menu to Australians.
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U 5, 61-63 Batt St, Jamisontown, NSW, 2750
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