THE IRISH BUTCHER WARS
- Food Business Coach Tracie
- Jan 27
- 7 min read
Independent Irish butchery took center stage this year in a celebration of pure skill, passion, and pride at the Butcher Wars, the National Steak Challenge, and the Sausage and Pudding Competitions – all under the banner of ACBI Associated Craft Butchers of Ireland.
The competitors: masters of their craft
From the moment the first side of lamb was hoisted onto a shoulder, it was clear this was not just a show – it was elite butchery in motion. Eight competitors from Ireland, Northern Ireland, England, and Scotland brought world‑class expertise, creative flair, and serious competitive pedigree to the stage.
Alan Kennedy (Bunclody, Wexford) – A self-made butcher who chose the block over the family building trade at 14, Alan has worked across Germany, Denmark, and Norway, built Kennedy’s Craft Butchers from scratch, and even opened his own abattoir, processing full carcasses with traditional skill and modern precision.
Ben Megahy (Perth, Scotland) – Just 23 and already a two-time Scottish Butcher Wars Pairs Champion, Four Nations winner at the Curragh, and a standout at World Butcher Wars and the World Butchers Challenge, Ben represents the fearless new generation of competitive butchery.
Paul Hamilton (Aughnacloy, Tyrone) – With 34 years’ experience and a Best Breaker–Boner title from the World Butchers Challenge All Star Team in Sacramento, Paul is a true craftsman and team player, proudly flying the flag for Irish butchery on the global stage.
Nigel Hamilton (Omagh, Tyrone) – Over 30 years on the block, a key man at Lisdergen Butchery, and a returning Curragh competitor, Nigel pairs calm precision with a zest for life that carries from the counter to motorbikes and Alpine ski slopes.
Connor Ringrose (South Leicestershire / Ireland) – Raised in a family shop, diverted into motorsport, then pulled back into butchery during COVID, Connor has since raced through the ranks: German Butcher Wars champion, World Butcher Wars runner‑up, Britain’s Best Young Butcher, and WorldSkills Ireland winner.
James Etherson (Cabra, Dublin) – A proud third‑generation butcher and World Butchers Challenge competitor in both 2022 and 2025, James blends heritage with innovation and shows how strong the future of Irish butchery truly is.
Jim Murphy (Carlow) – Fourth‑generation butcher, Team Ireland Captain at the World Butchers Challenge in Paris, multiple Blas na hÉireann golds, Good Food Ireland Meat Producer of the Year, and former fire service member, Jim lives and breathes service, leadership, and craft.
Ben Tindale (Lincolnshire, England) – Butchery Manager at G Shearer & Son and captain of Team GB at the 2025 World Butchers Challenge, Ben has already taken podium finishes at World Butcher Wars and is known for razor‑sharp technique, creativity, and competitive drive.
Each display told a story – from whimsical garden themes to meticulously structured counters – proving that modern butchery is not just about cutting meat, but about artistry, presentation, and deep respect for the animal.
The judges: global leaders at the block
The judging panel read like a who’s who of international butchery and meat excellence, ensuring every score was earned and every medal truly meant something.
Alayna Empson – A New Zealand powerhouse with nearly 20 years’ experience, a world‑class competition record (including World’s Best Young Butcher and NZ Butcher of the Year), and a specialist in dry‑aged beef and carcass work, now leading training and education at HG Walter in London.
Gordon Newlands – With 43 years in the trade and a role as Brands Development Manager with Quality Meat Scotland, Gordon has judged across Europe and at the World Butchers Challenge, passionately championing producers and mentoring the next generation.
Mark Williams – A fourth‑generation Irish butcher from Cloughjordan, trained in Cork, who built a thriving business in Abbeyleix known for award‑winning steaks, burgers, and sausages, all while mentoring apprentices and representing Team Ireland around the world.
Richie Wilson – Executive Chef at FIRE Steakhouse, Richie led the National Steak Challenge kitchen, bringing the chef’s eye for flavour, texture, and consistency to the judging table and spotlighting just how exceptional Irish meat can be in the hands of a skilled butcher.
Additional category judges, including respected food voices like Frances Buckley, Paul Curry, Leslie Williams, with over 30 judges in total on the day, lent credibility, diversity of palate, and serious standards to the sausage and pudding competitions.
This depth of expertise elevated every category – competitors knew they were being assessed by people who understand the craft inside out.
Why these competitions matter
The Kelsius Butcher Wars brought precision, speed, creativity, and showmanship to the fore, challenging butchers to transform whole primals into compelling, commercial, and visually stunning displays in real time. It was a live masterclass in knife skills, yield management, value‑adding, and customer appeal – the very skills that keep independent butcher shops thriving.
Upstairs, the National Irish Steak Challenge put Ireland’s finest beef under intense scrutiny, with over 30 expert judges – chefs, industry leaders, and meat specialists – assessing texture, flavour, and cooking to find true excellence on the plate. This is where genetics, feed, animal welfare, maturation, and butchery all meet the heat of the pan, and where winning is a powerful endorsement for any craft butcher.
The sausage and pudding competitions celebrated innovation and tradition in equal measure, from breakfast staples to imaginative flavour combinations that reflect modern taste. These categories matter commercially; sausages and puddings are everyday heroes of the counter, and recognition here translates directly into customer trust and sales.
Together, these competitions showcase why being part of ACBI Associated Craft Butchers of Ireland is so important:
It connects butchers to a respected national network.
It sets and maintains high standards of craft, training, and food safety.
It creates opportunities for national and international competition, recognition, and growth.
It gives independent shops a powerful platform to tell their story and differentiate from mass‑market meat.
In short, this isn’t just about trophies; it’s about safeguarding the future of Irish independent butchery and raising the bar year after year.
The power of ACBI membership
Membership of Associated Craft Butchers of Ireland places butchers at the heart of a community that values skill, integrity, and continuous improvement. Through competitions, training, events, and national exposure, ACBI helps members: refine technique, benchmark against the best, attract and train apprentices, and communicate their value to customers in a crowded marketplace.
For consumers, the ACBI badge is a mark of trust – a signal that behind the counter stands a professional committed to quality, traceability, and service. For butchers, it is a badge of pride that ties their local shop to a national and international story of Irish meat excellence.
A gala night to remember – and a lifetime of service honoured
All of this passion and performance culminated at the prize‑giving Gala Dinner in the Keadeen Hotel, where competitors, judges, sponsors, and supporters swapped knives and boards for black‑tie celebration. It was a night of connection, laughter, and genuine admiration – the kind of evening that reminds everyone why this community is so special.
One of the most moving moments of the night was seeing Mary and Gerry O’Brien honoured with a Lifetime Achievement Award for their outstanding contribution to Kilkenny and to Irish butchery. They epitomise the very best of the trade: rearing their own beef, running their own abattoir, and operating a butcher shop in the heart of Kilkenny city, they have embodied full‑circle stewardship from field to counter.
Their recognition spoke to the core of what these events are about:
Respect for those who have built and protected local food systems over decades.
Inspiration for younger butchers to aim high, stay rooted, and keep innovating.
A shared understanding that butchery done well is not just a job but a lifetime of service to community, land, and craft.
As the evening drew to a close, one thing was clear: Irish butchery has never looked stronger, prouder, or more united. And for those who step into the ring, join ACBI, or simply support their local craft butcher, they are part of a living story – one cut, one competition, and one community at a time.
I will post all of the winners here once the ACBI has revealed the winners to its members first and made contact with each worthy award winner.
I was also deeply honoured to return as MC for the second time at this incredible celebration of Irish butchery, guiding the day from the Curragh Racecourse stage and witnessing the action up close. Standing just metres from the blocks, I was genuinely inspired by the comradery and teamwork that pulsed through every round of Butcher Wars – competitors cheering each other on, sharing smiles under pressure, and lifting the standard together rather than tearing each other down.
Watching all eight contestants at work was nothing short of exhilarating; each one brought an exceptional level of skill, precision, and creativity that turned raw product into pure theatre. From their knife work and time management to their calm under pressure, they showed exactly why this competition sits at the top tier of the global butchery stage – and why the future of the craft, in Ireland and beyond, is in outstanding hands.
It was a genuine honour to be in the room at the Gala Dinner, applauding with full sincerity every butcher who stepped into the arena and every butcher who walked away with a prize.
I was also privileged to help open the evening on a powerful panel alongside the fabulous Maria of Maria O’Neill Design and Áine from BOP Star Social Media Management, where we shared the work we do to champion and strengthen this incredible industry.
One of the standout moments for me was inviting a dear friend, Siobhán Hubbard of Newbard Farm, to the stage – a woman who is actively reshaping a broken food system and, in doing so, has poured real hope back into the lives of farmers, abattoirs, and butchers across Ireland.
If your business needs a an injection of energy or it is creaking under the weight of rising costs, staff shortages and brutally honest customers, doing nothing is the most expensive decision you can make. Right now, you can have Tracie Daly, Food Business Coach, walk your site in person or sit with you online for fully funded, action‑focused mentoring that tears into the real problems and rebuilds your systems for profit. No more guessing, no more fragile ego – just a straight‑talking expert in your corner, paid for, so you can stop leaking money and start running the business you thought you were building in the first place.
Tracie Daly
Food Business Coach
0851755005