Over the course of 50 years, and through three generations, the McLoughlin family have represented the pinnacle of the art of butchering in Dublin.
They know where to buy the best breeds and they know which farmers look after their animals properly, and to this template of superb, grass-fed beef and lamb they bring a skillset that is simply second to none.
Kate McLoughlin, the third generation of the family, has in fact amped up that skill set to a dizzyingly high level.
Before she joined the family firm, Kate completed a business degree in Dublin, did the three month intensive course at the Ballymaloe Cookery School and then, following the advice of Darina Allen of Ballymaloe, she travelled to Australia to work in retail butchers and restaurants in Melbourne. In doing that, she was actually following in the footsteps of her grandfather, Joe, who started the business.
In our experence, it is precisely this time spent travelling and working abroad that is of enormous value to any small Irish family food business, and Kate’s experience in Australia brings a new fleet of concepts, experiences and influences to the firm. You only need to look at the expert consideration behind their logos, their visuals, their branding, their social media, to see what a new generation can bring to the table.
But, more importantly, McLoughlin’s isn’t the supplier of choice to Dublin’s best restaurants because they have a cool Instagram feed. What they also have is the most superb meats: the finest Achill Island lamb from the Calvey family; Himalayan salt-aged beef; Irish chickens; lamb from South Leinster; Fitzpatrick’s pork from Wicklow.
It’s all top class, from a family firm who keep on setting new standards in the trade.
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