Mini launch to celebrate takeover with cooking in the shop and food samples
AFTER leasing Dowling’s butchers for 13 years, Maurice Kenny is delighted to announce that he moved to Cullen’s Butchers this week. He is joined by Steve Vickers who has been with Robert Cullen for five years, Maurice is looking forward to working with him.
Maurice is having a mini-launch on Friday and Saturday June 9 and 10, with cooking in the shop and samples to taste with chef Santiago Balbontin. There will be cheese and wine, and great offers.
‘I pride myself on quality and service,’ said Maurice, and with his 32 years experience, along with Steve’s, Cullens Butchers will move forward very quickly.
With the new venture, customers can expect more, with the addition of salamis, cheese, frozen prawns etc, and in time, depending on customer feedback, maybe a small selection of wine.
He tries his very best to source beef and lamb locally. All t-bones, sirloins, are dry-aged for a minimum of 26 days for tenderness and flavour.
Maurice will be working with a chef in the coming weeks on product development with marinades made the traditional way.
The local man has never strayed far from the town. ‘I started with Pat Byrne & Sons back in 1986,’ he said. His customers know him, and he knows them.
Maurice said that in the butcher’s trade, it is vital to move forward with what people want, to be innovative, and above all to ensure the very highest quality and taste.
‘You have to keep moving forward, or people have no reason to come into the shop.’
He works hard, six days a week, and enjoys his work. When he has the time, Maurice loves to cook and is definitely the one in charge of the turkey on Christmas day!
‘I would like to thank Robert Cullen for this opportunity,’ said Maurice. ‘And I wish him and his wife Colette all the best for the future.’
To keep up to date with special offers and deals, call 0404 69719 or find Cullens Quality Butchers on Facebook.