With the farm in Cashel, Martin raises his own cattle, pork and lamb and he supplies us daily with our beef, pork and lamb and chicken for our Clonmel kitchen.
The beauty of this relationship is that since first building our partnership with him in early 2016 we’ve always worked closely with one another. Whether it’s working well in advance to select our cuts before slaughter or using his lesser known cuts such as brisket, ribs and cheek to bring something different, but equally tasty to our menus – we work on the basis of regular communication and respect for one another.
And, if it wasn’t for Martin we’d never have known about the Butcher’s Daughter either!
