Anthony and Geraldine Heffernan's long-established family butchery has undergone several revamps in recent years and, while it is still a butchers shop with café, deli, and bakery, Heffernans Fine Foods has developed considerably of late.
Butchery remains the core business - they have their own abattoir, and the range of fresh meats displayed on one side of the shop is impressive. However the other end of the shop is given over to delicatessen fare and home bakes (made according to Ballymaloe recipes), and the small café area has now been extended to include a smart new area on the first floor and renamed the Heifer & Hen Restaurant.
Informative menus beginning with a few words about Anthony's business also acknowledge other suppliers, and there's a strong emphasis on provenance throughout.
There's plenty of Heffernan's own 21 day dry-aged beef and 14 day dry-aged lamb on the menu, of course, but also pork from Truly Irish in Co Cork, Thornhill Duck from Co Cavan and local seafood - and plenty of choice to please all tastes.
