16/06/2026
Last week, Anna & Tom from Blackwells travelled to Cork to take part in Residential Week as part of the BA (Hons) in Sustainable Butchery & Gastronomy at MTU, the first course of its kind.
Over the week, they stepped away from day-to-day life in the shop to experience a wide cross-section of the food industry, with visits ranging from progressive farms to artisan butchers and one of Irelandās most respected cookery schools, Ballymaloe.
Their highlights included time spent at Comeragh Mountain Lamb with William Drohan, gaining insight into sheep systems and land management, learning from Una OāDwyer at The Butcherās Daughter, and visiting The Good Herdsmen to explore organic farming and the importance of working in harmony with the land.
They also heard from leading voices in the industry, including Darina Allen, Pat Whelan and Val Warner, alongside practical sessions and sensory learning with Meat Sommelier Pablo Bianchi, deepening their understanding of how production, provenance and preparation influence the final product.
What stood out most wasnāt just the places visited, but the people behind them , individuals with a genuine passion for their craft and a shared commitment to improving sustainability, craftsmanship and consumer understanding across the food industry.
Anna & Tom returned from Cork full of fresh ideas, renewed energy, and a clear focus on continuing to move Blackwells forward for the future š„©š±
