Kellys Butchers

Kelly’s Black Pudding and the French connection Mayo and Newport celebrate award for local artisan producer

Mayo really pulled out the stops last week to celebrate a win by local artisan butchers, Kelly’s of Newport. The 23 members of The Confrérie des Chevaliers du Goute-Boudin (The Black Pudding Fraternity of Lovers of Good Food) were welcomed and feted in a style we will all remember for a long time to come. Even the sun shone brightly to showcase the county at its best. The French Embassy sent their Consul Monsieur Gerard Cairet and his wife Pascale to mark the occasion.

The visit of the food group was for two separate purposes: to present Kelly’s Butchers with a medal won at the 10 day black pudding festival held in Mortagne-au-Perche, Normandy, France earlier this year, and to inaugurate Sean Kelly as the first ever Irish member of their fraternity.


Celebrations included a parade led by Kenneth and Cormac Kelly, with the French in full ceremonial regalia preceded by the Tonragee Pipe Band, over the bridge in Newport to Kelly’s Butchers where the medal was presented. An on-street food market brought out traders from near and far from Country Markets and Farmers Markets around the county. Hundreds of people turned out to enjoy the market and add their support to the Kelly family as did the children from the local national school, Councillors and TDs. An official French flag was supplied by the Embassy for the occasion and was raised to the sound of Les Marseilles, the French National Anthem played by Frank Chambers. The Quinns roasted an organic hog outside the Granuaile Pub and the tasty offerings were free to everyone. It was truly a gala day for Newport.


Later in the day the Confrérie were honoured by a Reception Áras an Chontae in Castlebar with the County Manager and Councillors. Jean-Claude Gotteri carried out the official ceremony to make Seán Kelly a member of the Fraternity. This good humoured but nonetheless dignified ceremony included knighting on each shoulder with a ceremonial wrought iron trident.


The Confrérie stayed in Knockranny House Hotel and were treated to specially created dinner menus both there and at Hotel Westport. On Sunday night, Seamus Commons Head Chef of Knockranny presented them with an eight course feast, seven of which incorporated Kelly’s Puddings – even the Pina Colada Sorbet! Food writer Hugo Arnold from the Irish Times was there and was very complimentary to the Chef. The French visitors were overwhelmed by the standard – perhaps not what they expected to find in Ireland.


Monday night’s menu was designed by Head Chef Stephen Fitzmaurice and his team Ron Morrison and Fergal Colleran.


Again Kelly’s Puddings were strongly featured and the star turn of this menu was surely the prize-winning starter designed by Ron Morrison for the Kelly’s Butchers Chefs of Mayo competition two years ago. This Basque influenced dish included truffle infused egg yolk and chorizo sausage as well as celeriac and garlic.


At both meals the Salute to the Putóg was performed – a ceremonial piping in of the traditional black pudding, similar to the way the haggis is celebrated in Scotland. Head Chef Seamus Commons brought in the Putóg surrounded swirling mist of dry ice at Knockranny while Cormac Kelly did the honours at Hotel Westport. A specially commissioned Salute to the Putóg recitation was performed by Declan Marley from Muintir Maigh Eo in Galway.


The French visitors were treated to some Irish culture at each meal. The piper Keith O’Malley played in the Putóg at Knockranny and Devane Brothers from Barna did Sean Nós dancing and accordion playing. At Hotel Westport the entertainment included Frankie Chambers admirable singing of The West’s Awake, the Ballycroy Strawboys and the Newport Junior Set Dancers trained by Caroline O’Malley, who were All Ireland Fleadh u-18 champions. The dancers were Nora O’Malley, Gemma Hester, Niamh McManamon, Ailis McManamon, Maria Walsh, Cathal Kean, James McManamon and John O’Malley. The Musicians were Mary Teresa Geraty, Rose Nixon, Julie Langan and Graham Wright.

The Kelly family would like to heartily thank everyone who made these celebrations possible. The shopkeepers of Newport who so generously allowed the market and parade to take place. Newport and District Development Company for all their help. The school children who waved flags so enthusiastically and all the crowds who turned up. The Granuaile Pub for hosting the visitors for lunch. The National Museum of Ireland – Country Life who opened specially to give them a tour, the County Manager Peter Hynes, County Secretary John Condon, Cathaoirleach Michael Burke and all the TDs and Councillors. They would also particularly like to thank Knockranny Hotel and Hotel Westport for all their co-operation.