The Clare Champion Clare news, sport, entertainment and local notes
SEAN and Fiona Haugh are the epitome of the farm to fork concept, offering full traceability to customers who want their food to be produced in a sustainable way. Not only does, Sean (62) kill cattle in his abattoir on his farm on the outskirts of Kilkee, the third generation butcher sells his own meat with the help of his daughter, Fiona in the Market House, Ennistymon. Sean sources Aberdeen Angus cattle and Charolass yews from his customers in North and West Clare. Every year, he finishes Hereford cattle and Angus after purchasing them as weanlings. The stock is finished on the family farm and fed on a grass-fed system using the rich in nutrient clover pastures along the picturesque coastal walk from the Diamond Rocks Café in Kilkee. Versatile in every way, the Market House Ennistymon comprises of a craft butchers, food hall, deli and café. Founded in July 2015, the father and daughter run business provides locals and …
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