The McKennas’ Guide Plaque is the most respected badge of merit in Irish contemporary food, awarded only to those who are described in our guides.

We source our lamb from farmers in and around the Kildare and Wicklow area, our lambs are fed grass & grain and are farmed using traditional methods. We hang our lambs to improve the flavour and texture so you get the best possible taste. Lamb is perfect from the quick grill chops to the slow cooked shoulder.

We are happy to advise you on any cut or cooking method

We dry age our beef for a minimum of 30 days up to 50 days in our purpose built dry age fridge with Himalayan Pink Salt blocks. We are happy to custom cut any cut for you there and then.

We dry cure in store using a low nitrate sulphite free cure. We are happy to take orders for dry curing any cut of free range pork you like.

We source our chickens from Sean Ring co. Kilkenny and Billy Gray Co. Kildare

We also make a huge variety of gourmet food products and are currently working to eliminate palm oil from any marinades we use. You will find lots of small artisan hand produced products on our shelves. When you support us we support them. 

Free range pork - Niall Moore Clonanny Farm, Naul Co. Dublin

Olive fed pork - Colin Marry, Co. Louth