The Smokin’ Butcher Competition 2018 Launched

Award-winning butcher Hugh Maguire is calling for chefs in Ireland to put their skills and creativity to the test by taking part in his 2018 ‘The Smokin’ Butcher’ Smoked Black Pudding Competition. The contest, open to all chefs in Ireland (Republic and Northern Ireland), looks for a two-course menu championing Hugh’s award-winning smoked black pudding.

His multi-award winning smoked black pudding is a perfect mix of traditional Irish and Mediterranean style charcuterie methods and it is one of the very few 100% natural puddings, using fresh pigs’ blood and natural pork casing, with no artificial additives or preservatives. Ingredients include pinhead oatmeal and Himalayan pink salt, but The Smokin’ Butcher’s signature is the unique slow smoking process in Beechwood chips, giving the pudding its characteristic light smoked flavour.  

Chefs of all grades must demonstrate knowledge of seasonality combined with creativity and flair, using any other ingredients to complete the dishes, but highlighting the smoked black pudding in each dish. The winning chef and restaurant will be featured in a full-page article in the RTE Food Guide.

The Smokin’ Butcher


The competition will accept submissions until the 7th July and contenders are asked to share photos of their two-course menus, along with clear titles for their creations and the three best menus will be selected to be tasted by Darina Allen, The GastroGays and Hugh Maguire in July 2018.

The top three finalists from this round will be announced on the 12th July and the judges will then visit the chefs’ workplaces to taste their creations. The selection will be based on originality, technical excellence and best use of the smoked black pudding but chefs are encouraged to share their dishes on social media for maximum exposure.

The winner will be announced on 22nd July, live from Hugh Maguire’s flagship butcher shop in Ashbourne.

Full competition details, including how to enter and samples request, can be found at or please click here to view full guidelines.


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