We are very excited to welcome the award-winning butcher and local man Hugh Maguire as a speaker at our #MEW2017 Business Conference & Expo on 16^th November in the Knightsbrook Hotel, Trim. Hugh was the recent recipient of the Great Taste Supreme Champion award at the 22nd Golden Fork Awards in London, a huge achievement.

Since the age 10, Hugh Maguire had been making black pudding in the back scullery with his mother Josie Maguire. He can still picture the old bath tub, the flames from the fire and the scalding of the pig. The frugality of the 1960’s and before, fuelled his mother, Josie’s thrifty kitchen skills and idea’s. In other word’s making the best out of very little, was the mentality Hugh was raised on. It was his mother’s cooking that helped him develop a deep passion and understanding for food creativity, as their resources and ingredients were stretched so thin. This mentality remained with Hugh throughout his butchering years both in Navan and Ashbourne , from 1980 all the way to the present day.

 Throughout the years, Hugh has built up a solid reputation Nationwide in the butchery business. This is down to his continuous creativity when it comes to speciality pork products. He has travelled much of Europe in order to learn more and more about their methods of production. From the French Boudin Noir to the Spanish Morcilla, he picked up many tips and tricks. On his return, he would work day and night, experimenting with his newfound culinary knowledge which he would combine with his own traditional methods to create his specialty products.  It is through this method that much of his products were made. Award winning pork product’s such as his European award-winning breakfast sausage, the traditional white and black pudding, Lincolnshire sausages and Italian sausages.

 However, his most recent experiment, his Smoked Black Pudding has resulted in Hugh’s most exciting and innovative product to date. Hugh prides himself on his black pudding recipe as it is one of the few Irish black pudding recipes that uses fresh Pigs Blood. The casing is also natural pork casing which further differentiates it from other puddings available to us now. Other signature ingredients are pin head oatmeal, fresh onion, garlic, and a few other seasonings. There are no additives, no preservatives. Just salt. The most significant part of this pudding however is the smoking process. After his travels, Hugh’s interest in continental methods multiplied. In 2016, he purchased a smoke house in Navan, where he began experimenting with some of his own products. Drawing on his award winning traditional black pudding, it is here that the smoked pudding was born. After being smoked over beech wood chippings, every mix sent out is tasted by Hugh or Hugh Junior to ensure its quality. 

We look forward to welcoming Hugh at our #MEW2017 Conference on the 16^th November, register for your FREE ticket to this superb event and see all the fantastic speakers that will join Hugh visit-

www.meathenterprise.ie/mew2017

#MEW2017 Business Conference & Expo is part of a week long series of events happening throughout Meath from the 13^th-17^th November 2017. To see the full list visit- www.meathenterprise.ie/mew2017

#MEW2017 #GEW2017 #backedbyAIB