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Belfast’s Stix & Stones raises the ‘steaks’ with specialist butchery

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Kerry Roper, head chef and development chef of Stix & Stones Restaurant, and Paul Wilson, master butcher of Stix & Stones Butchery.

Kerry Roper, head chef and development chef of Stix & Stones Restaurant, and Paul Wilson, master butcher of Stix & Stones Butchery.

Paul Wilson, master butcher, Stix & Stones Butchery, and Kerry Roper, head chef and development chef of Stix & Stones Restaurant.

Paul Wilson, master butcher, Stix & Stones Butchery, and Kerry Roper, head chef and development chef of Stix & Stones Restaurant.

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Kerry Roper, head chef and development chef of Stix & Stones Restaurant, and Paul Wilson, master butcher of Stix & Stones Butchery.

Belfast restaurant Stix & Stones has opened a specialist butchery at its Belfast site, offering a sustainable, traceable range of expertly butchered dry-aged beef.

The new purpose-built Stix & Stones Butchery, located on Wellington Place in Belfast City Centre, opened on June 11, creating four new full-time jobs.

It includes a dry-aging facility and will employ two experienced master butchers, an apprentice butcher and customer service assistant.

The butchery will stock the finest cuts of beef with exceptional tenderness, flavour and taste reared by an award-winning Co Down pedigree rare breed beef farmer.

It will also supply its range of dry-aged beef to a number of local businesses, including its Stix & Stones’ restaurant in the city centre, the Dunmurray-based Balmoral Hotel and award-winning Millies Gastro Pub.

“Since we opened the doors to our Belfast City Centre restaurant in 2014, we have always focused on providing our customers with fully matured, expertly butchered meat that tastes the way it should, time after time,” said Kerry Roper, head chef and development chef of Stix & Stones Restaurant.

“The launch of the Stix & Stones Butchery is a major statement of intent as it provides us with full control and traceability of our dry-aged beef in terms of its origin, identity and freedom from disease, growth hormones and harmful bacteria.

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“The Butchery allows us to provide an authentic farm to fork commitment to customers that ensures the quality of beef we serve in our restaurants is unparalleled and allows our customers to take home that great depth of taste, flavour and quality when cooking our expertly dry aged steaks.

“We are working closely with a locally based pedigree farmer who is internationally renowned for his world class methods for growing his rare breeds slowly and naturally to produce the highest quality, best tasting and consistently tender cuts of beef.

“Our purpose-built dry-aging facility will also allow us to expertly age the pedigree beef for anywhere between several weeks to several months before being trimmed and cut into the finest, premium quality steaks by our master butchers.

“The opening of the Butchery will also contribute to boosting the local economy by building on our ethos of supporting local suppliers of fresh quality food and ingredients, and the creation of four new full-time roles in the Stix & Stones Butchery.

“This unique and innovative approach, the first of its kind in Belfast, will also drastically reduce the environmental impact of how we source our beef with the farmer less than 20 miles away from our Belfast restaurants and butcher shop.”

Stix and Stones launched its Belfast city centre restaurant in 2014 with its sister restaurant based at the Balmoral Hotel opening in 2017. The restaurants are best known for offering diners the distinctive experience of cooking dry-aged steaks on hot stones.


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