The Village Butcher
It’s worth recalling, as you stand in line in Sarah and Michael’s Village Butcher, wondering if you might have some melting marrow butter on a T-bone, or whether there is time to braise some beef cheeks, that only a decade ago the big supermarkets reckoned they were all poised to kill off that staple of the Irish main street: the local butcher.
How wrong they were, and part of the reason why they have been proven wrong is the creation of shops like The Village Butcher, shops where expertise, advice, discrimination and organoleptic appreciation go hand in hand to deliver success on a plate. If you need to know how to cook oxtail, then come here to Ranelagh and they will tell you exactly what to do. It’s the same for brisket, and lamb shanks, and the Xmas goose. It is no exaggeration to say that a good butcher can transform your diet, away from the blandness of chicken fillets and chops and on into the wild wonders of the great gelationous cuts, the queer gear of the trade that delivers not just the best tastes, but also the best value. Not only that, but Michael and the team will even sharpen your knives to make sure that slicing that cote de boeuf, or their own porchetta, goes smoothly. The team in the Village Butcher are up for it and, once you have a taste of that 30-day aged beef, you will be too.
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