Here’s the thing about Sean and Sarah of de Burca’s: they are just totally cool. And, being cool themselves, means that they run the coolest shop. You might reckon cool shops are delis, or frock shops, or patisseries.
Nope. The coolest shops of today are butcher’s emporiums. Places where you can trust the people behind the counter with the success of your dinner, your Sunday roast, your breakfast sausage, your bbq boerewers, your dry-cured bacon.
So, how do you get to be cool? By having a philosophy, like this:
“We are a whole animal butcher shop. We buy in whole animals, age the meat appropriately on the bone, and butcher it in the traditional way. We’re big into local. We wanted to do it right.”
As a manifesto, as a philosophy, you can't do better than that. Sarah and Sean's call to action in de Burca's is right up there with the great food manifestos of the age, with the Nordic manifesto, the Slow Food manifesto, the Food Rules of Michael Pollan. Everything an artisan needs to explain, justify and celebrate their work is contained in those four little sentences – the skills, the outlook, the attitude, the philosophy, the community, the pride, the determination, the artistry: “We wanted to do it right.”
Doing it right means that de Burca's attracted attention right from the day they opened their doors in October 2014. “They are doing everything you could wish for in the best of food shops” was how a food loving friend summed up this fantastic alliance of the artisan and the aesthetic, and that aesthetic is in every element of what Sean and Sarah do, from their butchery to their blog and right through to their Berkel weighing scales. They do it right!
Photo of Sarah and Seán credit Keith Heneghan
More along the Mayo coast
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