Dry aged Irish rib roast on the bone from Hugh Maguire Butchers & Smokehouse
Hugh Maguire Butcher and Smokehouse

GREAT TASTE · SUPREME CHAMPION · EST. 1991

Crafting Ireland’s
Finest Meats Since 1991

We supply chefs, caterers and buyers across Ireland with dry aged beef, beechwood smoked meats and traditionally cured product, cut to spec and dispatched chilled, next day, to hotels, restaurants, cafés, delis, retailers and distributors nationwide.

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FOR CHEFS & BUYERS

Download Our Brochures

Specification, pricing and the right range for your kitchen, ready before you call.

Smoked back rashers, counter-ready deli product

Delicatessen Brochure

Counter-ready product for delis and retailers.

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Irish beef short ribs, plated for restaurant service

Hotel & Restaurant Brochure

Bespoke cuts and full specification for hotel and restaurant kitchens.

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Smoked brisket burger patties, built for quick service

Quick Service Restaurants Brochure

Portioned, consistent product built for speed of service.

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Great Taste Entries Beaten
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Meath Locations
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Irish Provenance

Trusted By

The Wright Group · Smokin’ Bones · Herbstreet · Tribe · Krewe · Dash Burger · SSP · Handsome Burger

NAVAN & ASHBOURNE · CO. MEATH

Our Story

It began with a single shop in Navan in 1991, and the standard behind that counter hasn’t shifted since.

The Hugh Maguire family, family business built by hand

01 · FOUNDED 1991

Built on Trimgate Street, Navan

Hugh Maguire opened his first shop on Trimgate Street, Navan, in 1991. Ashbourne followed in 2004. 35 years on, his son Hugh Jnr runs the Navan smokehouse and his brother William runs the Ashbourne shop. The standard set in that first shop has never dropped.

An early photograph of Hugh Maguire and Billy behind the butcher counter

02 · THE CRAFT

Time as an ingredient

Nothing here is rushed. Beef is dry aged for a minimum of 28 days, some cuts for 35 or 40, because the flavour takes that long to build and we give it that time to develop naturally. The bacon is sweet cured to a family recipe and slow smoked over beechwood in the Navan smokehouse. The sausages are made in house, the pork cured traditionally by hand. Even the recipes take their time. Some are researched and tested from scratch, others handed down through the family and kept like heirlooms, because that is exactly what they are. 35 years of that patience, and more than 52 awards to show for it.

Irish beef short ribs from Hugh Maguire Butchers & Smokehouse

03 · TODAY

The same family. A national supplier.

From a single family shop, the business has grown to supply kitchens the length of Ireland: hotels, restaurants, caterers, delis and distributors. What has never changed through that growth is the backbone of it: named Irish provenance, Origin Green verified, on every cut we send. We’ve never set out to be the biggest supplier, only the best one for the kitchens we work with.

THIRTY-FIVE YEARS

Our Timeline

Select a milestone to read more.

Company Founded, Navan

Hugh Maguire opens his first butcher shop on Trimgate Street, Navan, Co. Meath, a traditional counter built on craft.

Second Shop, Ashbourne

A second shop opens in Ashbourne, Co. Meath, extending the same standard to a new counter and a new community.

Great Taste Supreme Champion

Our smoked black pudding is judged Supreme Champion at the Great Taste Awards, the finest of more than 12,500 entries across the UK and Ireland.

Launch into Foodservice

We begin supplying hotels, restaurants and caterers directly: the start of the foodservice business this site represents.

Hugh Maguire Butchers & Smokehouse Online Store

We launch our online store, bringing the full range directly to households across Ireland.

Nationwide Foodservice Expansion

We expand foodservice supply nationwide, taking on larger accounts while holding to the standard set in 1991.

Origin Green Approved

HMBS Meats Limited becomes a Verified Member of the Origin Green Sustainability Programme, independently assessed by Arthian, an initiative of Bord Bia.

Smoked pork shank from the Navan smokehouse
GREAT TASTE AWARDS · SUPREME CHAMPION 2017 Judged the finest of 12,500 entries across the UK & Ireland

MULLAGHBOY INDUSTRIAL ESTATE · NAVAN

Our Smokehouse

Everything we smoke, we smoke here, and we smoke it slowly. Beechwood chips, slow fire, traditional smoking methods and the same standard every batch. It is where our Supreme Champion smoked black pudding is made.

Traditional Smoking

Hot smoking and cold smoking over beechwood chips. The old methods, learned from industry experts around the world.

Named Sourcing

100% Irish provenance. Named farms, fully traceable, Origin Green verified.

Consistent Quality

Held to the same standard, batch after batch.

In House Curing

Sweet curing and dry curing, hand finished by our own trained butchers, never a production line.

Food Safety

HACCP and SALSA approved, audited to the standards a professional kitchen expects.

Reliability

Chilled, next-day dispatch, delivered direct to your kitchen.

Hugh Maguire Snr walking the farm among the herd, Co. Meath

OUR COMMITMENT

Origin Green

HMBS Meats Limited is a Verified Member of Bord Bia's Origin Green Sustainability Programme. The assessment is carried out independently by Arthian, not self-reported. For us, that means named farms in Co. Meath that Hugh walks himself, relationships with the same farmers for years, and a supply chain we stand behind.

Origin Green Ireland trustmark
View Our Origin Green Certificate →

WHO WE SUPPLY

Built for every kitchen

One standard, shaped to fit every kitchen, from a single café counter to a national distribution list.

Retail & Delis

Counter ready product from our award winning breakfast range your customers already know.

Hotels, Restaurants & Pubs

Dry aged cuts and smoked products, cut to spec and delivered on schedule.

Food To Go

Grab and go product built for the speed of service, without losing flavour.

Stadia

Volume supply, consistent batch to batch, for venues feeding thousands on match day.

Travel & Leisure

Dependable supply for venues and attractions that cannot carry a gap in service.

Catering

Bespoke portioning and volume orders for events, weddings and corporate hospitality.

THE RANGE

Product Highlights

Every item below is available at foodservice specification and volume. Full spec sheets on request.

Smoked pork collar joint, bespoke cut for foodservice

Bespoke Foodservice Solutions

Bespoke cuts, private specification and portion sizing built around your menu.

Smoked Black Pudding, sliced, with garlic, onion and oatmeal SUPREME CHAMPION 2017

Smoked Black Pudding

Beechwood-smoked in Navan. The finest of 12,500 Great Taste entries across the UK and Ireland.

Dry aged Irish beef range from Hugh Maguire Butchers

Dry Aged Beef Range

Irish-raised, grass-fed, aged a minimum of 28 days, 35 or 40 on request. Rib roasts, ribeye and striploin cut to spec.

Full Irish breakfast range for foodservice

Breakfast Range

The Full Irish, complete: rashers, sausages, puddings, smoked and unsmoked.

Smoked gourmet hot dogs, butcher-made

Hot Dog Range

Butcher-made hot dogs, smoked and unsmoked, built for volume catering and quick service.

Hand-formed Smoked Brisket Burger patties, butcher-made BLAS NA HÉIREANN FINALIST 2025

Burger Range

Butcher-made from whole brisket, smoked in-house: a 2025 Blas na hÉireann finalist.

Butcher-made Cumberland sausages, hand-linked

Sausage Range

An in-house range spanning smoked and unsmoked, built for breakfast menus and beyond.

Dry-cured, sweet-cured smoked streaky bacon

Smoked Bacon

Dry-cured to the Maguire family recipe, then smoked slowly over beechwood. The collar carries 3 Great Taste Stars.

Whole beef tongue, prepared for foodservice

Offal

Pig trotters and traditional offal cuts, prepared to order for whole-animal kitchens.

Cured pork loin ribs, ready for the smoker

Cured Pork Range

Dry and sweet cured pork cuts, hand-finished to the Maguire family recipe.

FROM THE TRADE

What Our Partners Say

“Your pudding beats the lot.”

Myrtle Allen, Founder, Ballymaloe House

“I’ve always been a huge supporter of craft butchery and I think that black pudding is one of our most treasured, traditional Irish products.”

Darina Allen, Ballymaloe Cookery School

“A truly beautiful black pudding, in touch with the tradition of real Irish blood puddings.”

JP McMahon, Aniar, Galway (Michelin-starred)

“Without question the finest black pudding I’ve ever eaten. Rich, moist and perfectly smoked. The balance of flavours is impeccable. It’s not surprising it was named Supreme Champion by the Guild of Fine Food, an accolade every good food producer covets.”

Gill Meller, Chef, Food Writer & Great Taste 2017 Judge

“Gentle pepper warmth, saliva-inducing aroma and careful use of smoke, which whooshes across the tongue and works in perfect harmony.”

John Farrand, Managing Director, Guild of Fine Food

“Featured in Ireland’s Top 30 Food Experiences.”

Katy McGuinness, Irish Independent

LET’S TALK

How to Order

Already trading with us? Order directly through Fresho for live pricing and next-day dispatch. New to HMBS Meats? Tell us about your kitchen below and we’ll put together a specification and price list built around it. Most enquiries are answered within one business day.

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