Two Major Awards at the 2017 Butcher’s Awards

We are delighted to announce that we have won two major awards at the 2017 Butchers Awards.

We have won shop of the year for our newly refurbished shop and Jack won lifetime achievement for contribution to the Irish meat industry.

These awards are the only awards taking in butchers from all over the Island of Ireland and we are delighted to be lucky enough to be nominated never mind win 2 major awards.

Thanks to all our customers for their continued support allowing us to continue doing what we love.

Watch this video where Tim talks about this great achievement!

Posted by Mc Carthy's of Kanturk on Monday, November 27, 2017

Butchers Excellence International Awards

McCarthy’s Award Winning Products

With Jack and Tim’s innovative and creative ideas (as displayed on facebook live…) come prestigious awards.

Butchers Excellence International is the only all Ireland butchery body.

We were delighted to win awards at the 2017 ALL IRELAND SAUSAGE, BURGER AND PUDDING COMPETITION 2017 for

  • our Bramley Apple Sausages,
  • Country style Beef Burgers,
  • Prime Steak Burger,
  • Gluten Free Smoked Bacon Chicken Burger
  • Traditional Pork Sausages.

We won the prestigious Diamond award for our Black Pudding, and White Pudding

We are looking forward to Blas na hEireann, The Irish Food Awards on 30th September where we have a couple of finalists.

award winners

Blas na hEireann Awards

dingle food awardsThe awards keep on coming. Our traditional black pudding and our famous Bramley sausages won gold for being the best in the land at the national food awards in Dingle at the weekend.

Now in its 8th year, Blas na hEireann, The Irish Food Awards is the biggest competition for quality Irish produce on the island of Ireland. Over 2500 products were entered into this year’s competition.

The Blas na hEireann awards are the most prestigious food awards in Ireland and to win double gold for two of our products is a massive honour. Thanks to all our customers who continue to champion our product and support us.


Bringing home the Treble

awardsMcCarthy’s were proud to win three awards at the Associated Craft Butchers of Ireland competition this year.

Cork may not have brought home Sam or the Liam McCarthy cup this year but all has not been lost as Jack & Tim McCarthy, McCarthy’s of Kanturk ran away with cups at this year’s Associated Craft Butchers of Ireland (ACBI) National Sausage and Pudding Competition and Speciality Foods Competition, winning Best Black and White Pudding and the Supreme Speciality Food Champion title for their Smoked Air Dried Beef at this year’s awards held at retail and hospitality expo, Food and Hospitality Ireland in Citywest . Cork did the double in 1990 and the McCarthy’s did the treble this year.

John Hickey CEO, ACBI presented Jack McCarthy owner and of McCarthy’s Butchers in Kanturk with the prestigious accolades.

The competition has been running for over 11 years now says ACBI, who were delighted to say that this year was an extremely successful year for entries, with over 40 finalists in the National Sausage and Pudding Final and over 100 entries flooding in for the Speciality Foods Competition. The competition was judged by the highly knowledgeable Leslie Williams, food writer for the Evening Herald and Irish Examiner and member of the Irish Guild of Food Writers and the very experienced Marilyn Bright also a member of the Irish Guild of Food Writers.

Overall the judges were impressed with the quality and innovation of the products, Leslie Williams Food Writer for the Evening Herald and Irish Examiner was very impressed by the quality of the products saying, “Craft Butchers know about Irish food and using the very best of Irish ingredients. Getting the balance of flavours right while still tasting the quality of the meat is key to cooking with Craft Butchers meat. Craft Butchers are expert craftsmen and are central to our Irish food heritage. You cannot go wrong if you start off with good quality meat from your local Craft Butcher.”

Leslie Williams described McCarthy’s Black Pudding as being “full of flavour and well-seasoned” and their White Pudding as “nicely balanced with good texture and perfectly seasoned.“ Their Supreme Champion title winning Smoked Air Dried Beef was described as being “expertly crafted slices of beautiful beef, bursting with flavour.”

Julie Cahill Marketing Manager ACBI said “McCarthy’s Butchers produce so many innovative products using traditional techniques; from Black Pudding fit for a queen to Beer Cured Black Bacon to Smoked Air Dried Beef, they continue to keep meat interesting. McCarthy’s have the perfect balance; they practice traditional butchering techniques but yet are contemporary in their product offering which is key to meeting consumer demand and changing lifestyle trends, they are at the top of their game when it comes to quality Irish meat.”

The McCarthy’s were delighted with the win on the day, thanking all their staff and loyal customers, “I am delighted with the win, we take quality meat and turn it into creative award winning products, we put a lot of time, energy and passion into what we do, it is a marvelous achievement, it’s good for business and it’s good for Kanturk.”
Jack and his son, Tim McCarthy, are fifth generation butchers in the family run shop in Kanturk. McCarthy’s are well known for their value-added beef and pork products. McCarthy’s bacon and rashers have won international awards and the Blackpudding has received acclaim from the Brotherhood of the Knights of the Blackpudding and was even served to the queen at the banquet on her visit to Ireland in 2011.

With quality at the foremost of their minds, and the clean air and lush pastureland providing healthy livestock, you can rest assured that Jack and Tim will source the finest meat for your plate.

Blas na hEireann food awards 2014

blas na heireannJack and Tim were pleased to see their new speciality product Guanciale do well and secure a silver medal in the Blas na hEireann food awards. Guanciale is tasty cured and spiced pig’s jowl – a very flavoursome ingredient, used like you might use a pancetta. They also received a silver for their special black pudding, using the recipe that was used to serve the Queen at the state banquet.

Gold Medal for International Creativity

BBC Radio 4’s Food Programme covered this years event and did a special feature about the McCarthys. Jack and Tim were delighted to receive the only Irish gold medal from La Confrérie des Chevaliers du Goûte Boudin, or the Brotherhood of the Knights of the Blackpudding in 2013. Not only was it the only Irish medal it was an International victory as it was for “International Creativity”.

boars head puddingWhat did they do to earn this accolade you wonder?

Jack and Tim created a pudding inspired by the centre-piece of a medieval feast. Kanturk is derived from the Irish, “Ceann Tuirc”, which means “The Boar’s Head” so in honor of their home town they stuffed a locally sourced boar’s head with a special rum and raisin black pudding. The judges were wowed by their creative approach.

bbc radio 4Not only did they win the medal, BBC Radio 4 covered the event in The Food Programme and visited Kanturk to interview Jack and Tim.

Listen to the podcast by clicking here

Special Award for Exceptional Contribution to Irish Food

Award for butchers behind the queen’s black pudding
Irish Independent

THE artisan butchers who created the bespoke black pudding that was served to Queen Elizabeth during her state visit to last May were among the winners at yesterday’s Irish Food Writer’s Guild awards.

McCarthy’s of Kanturk, in Cork, were one of five food producers awarded for their exceptional contribution to Ireland’s reputation as a top food-producing country.

Jack McCarthy and his son Tim come from a long line of butchers who have been producing meat products for five generations.

Also among the winners were David Tiernan for Glebe Brethan Cheese, which is based in Co Louth.

Their product had its beginnings 20 years ago, when they imported two French Montbeliarde cows; now they have more than 70.

Other winners included Brendan and Derek Allen of Castlemine Farm for Castlemine Farm Free Range Pork in Co Roscommon; Patrick and Carol Rooney for Derrycamma Farm Rapeseed Oil in Co Louth; and chairman of the Irish Apple Growers Association, Con Traas of The Apple Farm in Tipperary, honoured with the Guild’s Lifetime Achievement Award. The awards took place at Michelin-starred restaurant, L’Ecrivain.

Irish Independent


Jack is awarded the “Twitter Award”

Jack’s twittering reached a climax when he was awarded the “Twitter Award” by Lucinda O’Sullivan. If you want to follow Jack on Twitter and enjoy his insights into Irish food and rugby you will find him @mccarthykanturk or click here

Old faithfuls, and some newcomers
Sunday Independent January 1st 2012

Lucinda O’Sullivan serves up her choices for the best, and ‘could do betters’, of the nation’s dining experiences

IT’S been a year of value menus and early birds, pop ups and pop offs, bloggers and blaggers. My annual awards are a reflection of a colourful dining year for all of us. So without further ado, ladies and gentlemen, I give you the Lucindas 2011!

Click here to see the original article

The Lofty Sardine Award
The Butcher’s Grill in Ranelagh, Dublin, where my feet didn’t touch the ground and my ass was
perched on a high stool, squashed in like a lofty sardine.

The Old Faithful Award
Tom O’Connell, who at a time of deep recession held his nerve and created the excellent
O’Connell’s of Donnybrook, Dublin, where his faithful followers flock.

Small is Beautiful Award
Kosi Moodley’s Indian gem Bistro Spice right in the heart of Monkstown Village, Co Dublin, where
you can also bring your own wine.

The Disappointing Harvest Award
Matt the Thresher in Dublin’s Lower Pembroke Street. Crab claws were small and smaller, and
everything else lived down to the same mantra.

The Strictly Come Dancing Award
Tadgh Foley, who manages the Green Barn Cafe Bistro at Killeagh, Co Cork, will sweep you to your
table in a move that even SCD judges could not whinge about.

The Sour Note Award
Coda at the Gibson Hotel, Dublin, didn’t rock on any score. Ghastly food, and already setting up for
breakfast shortly after we sat down to an early dinner.

The Braveheart Award
Mel Gibson acted the part but John Healy, maitre d’ on TV show The Restaurant — whose grace and
charm astounds all as he awaits a heart transplant — lives it and life to the full.

The Western Stars
JP McManus & Drigin Gaffey, whose Cava and Aniar in Galway are two of the hottest restaurants
west of the Shannon.

Downton Abbey Award
Carton House in Maynooth, Co Kildare, rivals the TV show for grace and beauty.

The Top Roost Award
Joe Macken’s pop-ups Crackbird and Skinflint in Dublin are hitting the highest perches.

The Apprentice Award
Sandra Murphy is more master than apprentice when it comes to running Rising Tide in Cork.

Revolving Door Award
La Stampa, where Louis Murray is now tangoing with Ronan Ryan. Let’s hope they stay in step.

The ‘X Factor’ Award
Finin’s in Midleton, Cork, where Finin O’Sullivan’s vibrant personality is matched only by the quality of his gastropub grub.

The Odd Bird Award
Rachel Clancy’s Magpie Inn in Dalkey, Co Dublin, has been attracting the locals looking for all that glisters.

The Shining Light Award
Electric in Cork city, which turned a bank building into something useful!

The Brangelina Award
Paul Byrne and Fiona McHugh, whose Fallon & Byrne in the capital’s Exchequer Street spawned a whole new dining quarter.

The Top Cat Award
Garret Byrne of Campagne in Kilkenny, whose superb food must be another All Ireland contender.

The Twitter Award
To master butcher Jack McCarthy, who would make Kanturk the Irish capital.

And finally…
Every year I have the Rear of the Year Award — though this year it’s the Fairy Tail End of 2011 as
the beautiful Sally O’Brien of Farmgate in Midleton walked up the aisle yesterday.

Jack is named Local Food Hero by Irish Public

The Irish Restaurant Awards are an important event in the Irish food calendar. This year the Sunday Independent sponsored the award for the Local Food Hero. With tough competition in the category, Jack McCarthy was thrilled to be honoured with the award in recognition of his innovation and creativity, as well as his popularity with his customers.

Still reeling from being the creator of the Blackpudding served to Queen Elizabeth at the state banquet, Jack was blown away to receive another honor, this time voted by the Irish public.


FEATURE: Madeleine Keane on the Irish Restaurant Awards

Sunday Independent 29th May 2011
“The Local Food Hero for 2011, sponsored by Life Magazine and presented by Independent News and Media deputy MD Declan Carlyle, was Jack McCarthy, from McCarthy’s of Kanturk, who, judging by the rapturous reception, was an extremely popular winner.”
Read more:

Jack McCarthy is Bridgestone Man of the Year

At the end of December, Bridgestone’s John and Sally McKenna announced the results of the Megabytes awards for 2010.  Jack McCarthy was honoured to be awarded the title of Man of the Year.

Other categories included Artisan of the Year awarded to Anna Leveque, Triskel Farmhouse Cheeses, Portlaw, County Waterford and Restaurant of the Year: Harry’s Bar & Restaurant, Bridgend, Inishowen, County Donegal.

Find out more by clicking here.

Kanturk welcomes the Knights of the Black Pudding

pudding2The Brotherhood of the Knights of the Blackpudding, a colourful French food fraternity visited Kanturk in celebration of the Gold Medal Winning Black Pudding by McCarthy’s of Kanturk.

The brotherhood paraded up Strand Street, with their banners and ceremonial dress, accompanied by local ilen pipe players to arrive at the Gourmet food festival outside McCarthy’s premises on Main Street.

Representing Good Food Ireland, Peter Ward of Country Choice is no stranger to the finest Irish food. Indeed, he was declared Good Food Ireland Person of the Year in 2009. He said, “I say to people, don’t make anything exotic at all, just make something really really good that will bring people to your door. Here Jack McCarthy has, with a bucket of blood in either hand, made something really really really good.” He went on to say that, “It is great that our authorities are coming round to realise that the expertise of the producer is the greatest safe guard we can have in the production of food in Ireland.”

Jean Claude, chair of the fraternity spoke, “The Black pudding fraternity has been in existence for nearly fifty years and in that time we have seen over 30,000 different sorts of black pudding. We very happy to know, and to see, how much the Irish people enjoy black pudding and how the Irish pork butcher made a really good black pudding.”

pudding3The food festival included stalls from local businesses such as IRD Duhallow Community Food Services, Cork City’s On the Pigs Back” and new local enterprise, and also drew gourmet emporiums from further afield, Sheridan’s Cheese Mongers, Mannings Emporium, Soul Bakery and Gubbeen Farmhouse to name just some of the stall holders.

Major European Award for Black Pudding

Medal of Honour
Medal of Honour

Jack is a proud man at the best of times, but winning this beautiful medal for his blackpudding has really made his week.  La Confrérie des Chevaliers du Goûte Boudin, or the Brotherhood of the Knights of the Blackpudding awarded a medal and certificate in celebration of his achieving third place in this major international competition.

Another Prestigious Award
Another Prestigious Award