Doyle’s Butchers is a haven for locally produced premium meat and artisan foods.
The highest quality beef and lamb reared on a grass-based diet is brought to the shop in the village of Dunlavin direct from the family farm less than a kilometre away.
Myles took over the farm from his father Eugene in 1994 and has since increased the farm size from 80 acres to 150 acres.
Having worked as a butcher for 19 years, Myles decided it was time for him to bring his own farm produce to market in the nearby village of Dunlavin.
With the help of his son Mark, Myles runs the Bord Bia quality assured farm, adhering to the highest environmental standards, with little in the way of artificial fertilisers or sprays.
Low density animal stock guarantees the best welfare standards, as the family believes that happy animals produce the best quality meat.
With a hands-on approach to every stage of production, premium quality is assured and with no middle man, customers can benefit from buying the best at reasonable prices.
It is a source of pride that the long family tradition of butchery continues.
His father had a shop in Mount Merrion in Dublin and Myles worked alongside his cousin John in Pearse Street before opening his own shop in 2002.
He also likes doing things the traditional way and to this end all the shop’s sausages and burgers are handmade.
He also dry cures all his own bacon and the shop’s beef is dry aged and hung for a minimum of 21 days.
Doyle’s Butchers has evolved into a mecca for quality local produce which provides a platform to many small artisan producers in the area, offering customers a wide range of unique and traditional Irish foods.
The shop is also leading the way in eco-friendly practice. It uses only bio degradable bags and as little plastic packaging as possible.
Customers are encouraged to bring their own containers for staff to fill with foods of their choice.
You can buy directly from Doyle’s Butchers from their Online Shop
- Doyle’s Farm & Butchers is proud to be a member of Wicklow Naturally.