Anthony and Geraldine Heffernan's long-established family butchery has undergone several revamps in recent years and, while it is still a butchers shop with café, deli, and bakery, Heffernans Fine Foods has developed considerably of late.
Butchery remains the core business - they have their own abattoir, and the range of fresh meats displayed on one side of the shop is impressive. However the other end of the shop is given over to delicatessen fare and home bakes (made according to Ballymaloe recipes), and the small café area has now been extended with a smart outside eating area under the wlecoming canopy at the front.(On the first floor the former Heifer & Hen Restaurant is now run separately, renamed The Poacher Restaurant - see separate entry).
There's a strong emphasis on provenance throughout and the Informative menus begin with a few words about Anthony's butchery business, while also acknowledging other suppliers.
There are plenty of dishes including Heffernan's own 21 day dry-aged beef and 14 day dry-aged lamb on the menu, of course, but also pork from Truly Irish in Co Cork, Thornhill Duck from Co Cavan and local seafood - and plenty of choice to please all tastes.
