09LOVEFOOD

Irish Independent

Autumn 2009

Michael Bermingham andKarl Freeman set up theirfirst butcher shop inDrimnagh, Dublin in 1991,and what began as a retail

business soon became a hugely successfulwholesale operation.

M&K Meats, Bermingham andFreeman’s wholesale company, has adiverse range of customers includingsupermarkets, high-end hotels, schools,cafes and delis – and an astonishing 98 percent of the top restaurants in Dublin.

“We’re very fortunate to supply the likesof Derry Clarke at l’Ecrivain, Ross Lewis inChapter One and Richard Corrigan atBentleys,” says Michael Bermingham.

The Market ButchersAfter years of being only in the wholesalebusiness, Bermingham and Freeman arenow once again offering their meatexpertise and products to the generalpublic, at The Market Butchers shop inGreenogue Business Park, Rathcoole, CoDublin – and online atwww.themarketbutcher.eu

It is their experience working with topchefs that Bermingham cites as one of theirgreatest assets.

“I have an obligation to get these chefs the

best produce. What I’ve learned over the past18 years dealing with the top restaurants ishow to prepare meats, how to cook meats,what ingredients go well with them.”

Bermingham is also delighted to beworking again in the retail side of things:“We love meeting people and dealing withthe public. It’s just so enjoyable.”

The team and their productsThe Market Butchers are committed tocombining traditional methods with thelatest in quality-control procedures. Alltheir meats are sourced from responsibleIrish farms and are fully traceable, while thebutchery team follow time-honouredmethods of hanging and maturing to bringout that distinctive rich, farm-fresh flavour.

What’s more, The Market Butchers offerterrific value, with prices up to 25 per centlower than supermarkets and around 10 percent lower than the average high-streetbutchers.

The Market Butchers are also exclusivesuppliers of products such as O’Doherty’sOrganic Pork and Bacon range, andConnemara Hill Lamb – the only meatproduct in Ireland with ProtectedGeographical Indication (PGI) status.

“It’s a natural product,” saysBermingham, “superior to organic or freerange, and a lot of the top-end restaurantsare using it.” The lamb has a particularspecial taste and quality due to a diet ofnatural herbs, heathers and grasses uniqueto Connemara.

OnlineBermingham and Freeman plan for theshop in Rathcoole to be the first of manybranches of The Market Butchers. But theyhave also set up an innovative onlineordering and delivery service – available atwww.themarketbutcher.eu

All The Market Butchers’ products areavailable through the website 24/7,prepared in exactly the same traditional,high quality way. With eating in andentertaining at home becoming increasinglyimportant, the site’s deliver-to-your-door

service couldn’t be more convenient.“The website is in the early stages,”

Bermingham comments. “Eventually we hope to have a few chefs on board to make recommendations about menus, dinner parties.

“So if you were looking to wow yourfriends with a dinner party at home, andwere looking for advice on what to do or thesimplest way of doing it, you could email usand we’d email back suggestions.”

At the moment The Market Butchersdeliver in Dublin, Kildare and Meath but bythe end of the year they hope it will becountrywide.

Present and futureBermingham, Freeman and The MarketButchers team continue to be activelyinvolved in the culinary community. Thisyear they were the meat sponsor for theBaileys Euro-toques Young Chef of the Yearfinale at Restaurant Patrick Guilbaud inDublin. They also sponsor a cook school atthe Lyons estate in Celbridge.

Bermingham himself has recently beenlooking into cheaper, alternative cuts tocompete with the likes of traditional fillet,striploin and rib eye.

“We came up with some fantastic qualitycuts, and I launched them in Bord Bia’skitchens with Euro-toques chefs. We cameup with a few alternative steaks which aretremendous cuts of meat, so that wasexciting too.”

Whether it’s an alternative cut or atraditional Sunday roast you’re looking for,an excellent homemade beef burger orexclusive Connemara Hill Lamb, you canfind it at The Market Butchers – whereexperience, quality and service are always atthe forefront.

The Market Butchers Unit 11, Block GGreenogue Business Park RathcooleCo Dublin

Tel: (01) 458 0577Email: info@themarketbutcher.eu Web: www.themarketbutcher.eu

Traditional qualityand service available 24/7

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I have known Michael Berminghamfor the last 20-odd years and he hasbeen a supplier to l’Ecrivain since heopened his first butcher shop in 1991.Over the years we have worked welland hard to our mutual success.

Michael sources the best of produceand ages, matures and butchers it inthe traditional butcher’s way, all toenhance the finished product.

Michael and his team of recognisedmaster butchers always take on boardthe chef’s needs so that chef andbutcher have a great understanding,which in itself is a recipe for success.

Derry Clarke, Michelin-starred chef,l’Ecrivain restaurant, Dublin

Derry Clarkeon The MarketButchers

Opinion