Rick Higgins is a fourth generation Master Butcher and Charcutiere based in the leafy seaside village of Sutton, County Dublin. The art of butchery has been in his family since 1880 and he has spent the last 25 years perfecting the skills handed down to him.
One of the last remaining true Master Butchers in Ireland, Rick mixes the age-old traditions of his ancestors, with the most modern techniques being practised today. A dry-age specialist, Rick’s passion is specially selecting and sourcing his famous meat from small farms across Ireland and dry aging all his produce on the bone. As a passionate nose-to-tail butcher, full carcasses can always be found hanging in the ageing chambers of his state of the art shop.