Business is proving brisk at Gilligan Family Butchers
THE business sector at Hopkins Road in Castlebar got a major boost in September with the opening of Gilligan Family Butchers, bringing additional footfall to the town centre location, writes Tom Gillespie.
Situated beside the archway next to the new post office, it provides easy access for shoppers from the Dunnes Stores and Tesco car parks.
With 19 years’ experience in the butchering trade, Mark Gilligan, his brother Denny and Paul Jennings are looking forward to the challenge of building up their new business venture.
They are relying on experience to see them through and in particular their speciality, dry-aged beef, a skill Mark mastered while working in New York.
Mark said: “We had been preparing for the opening for two-and-a-half months. We stock all the cooked meats and we have a coffee stand in-store.
“We specialise in dry-age beef. We dry-age the beef over 28 days. The dry-age method breaks down the tissue in the beef and makes in very tender. We are doing whatever cuts of beef our customers require.
“Of course, we have ribeye and T-bone. Whatever the customers want we will supply it. We also have a full range of lamb, beef, pork and poultry.”
Mark, son of Dennis and Geraldine Gilligan, went to school in St. Patrick’s National School and later to Davitt College in Castlebar. After completing his Junior Certificate he got a part-time butchering job, which eventually became permanent.
His sojourn in New York widened his knowledge of the trade and it was while he was with the Madison Avenue-based Lobel’s Butchers, in the heart of Manhattan, that he rubbed shoulders with Hollywood’s A-listed stars who frequented the exclusive butchering premises.
For over 60 years, Manhattan’s elite have trusted the Lobel family to be their source for the world's best meat and old-fashioned, personalised customer service.
Now Mark brings his vast experience to his native Castlebar and customers can be assured of a first-class service and quality premium meats.
Gilligan’s specially designed shop offers a huge range of all types of premium meat, with an area devoted to all local produce, like Achill Island Sea Salt, salad dressing from Cong and pure Irish honey from Belcarra.
One of his major business decisions was to open the butcher shop on Sunday where he will have a wide range of ready-cooked meats.
Mark said: “We are open on Sundays so if people don’t want to cook at home they can come in and we will have cooked chickens, beef and bacon. We also do a breakfast pack on Sundays.
“Other butchers will be closed at 6 p.m. on a Saturday but I’ll be here on Sunday from 10 a.m. to 4 p.m. As long as the light is on I’ll be here.”
Having worked for several other butchers, Mark decided it was time to go out on his own.
As he resides across the road from his new premises he jumped at the chance of leasing the building when he saw it advertised for rent.
“It was an easy decision as I had been considering for some time going out on my own. Now I am looking forward to the challenge,” he admitted.
And while debating what to purchase from the vast array of produce, customers can relax at the coffee dock inside the door.
Mark and his staff are now gearing up for the Christmas trade. They will have all the traditional range of turkeys, geese, hams, lamb, etcetera, and Mark’s advice is to get your order in as soon as possible.
The opening hours at Gilligan Family Butchers are 9 a.m. to 6.30 p.m. Monday to Wednesday, 8 a.m. to 7.30 p.m. Thursday and Friday, 8 a.m. to 6 p.m. Saturday, and 10 a.m. to 4 p.m. Sunday.
Do you have a story to tell about your business? If so, Tom Gillespie would be delighted to hear from you. Get in touch at (087) 9680780 or gillespietom49@gmail.com.