Pat Whelan: ‘knowledge is not written in books or locked away in classrooms’

Last month, James Whelan Butchers announced the launch of a “global first for the sector” in the shape of a new three-year graduate programme designed to nurture the next generation of leaders in food, retail, and sustainable food systems.

Participants will embark on a journey to combine hands-on experience in Whelan’s 14 stores countrywide whilst simultaneously studying at Munster Technological University (MTU).

Over the course of three years, they will gain real-world retail and butchery skills, receive structured leadership development, and explore the future of food through a sustainability-focused lens.

Pat Whelan, CEO of James Whelan Butchers emphasises the programme is about investing in people, the future leaders of the craft, the business, and the industry.

“At James Whelan Butchers, knowledge is not written in books or locked away in classrooms. It is lived every day, shared from one generation to the next. Now, through the James Whelan Graduate Programme, we are opening this knowledge to a new generation.

“We have a global ambition to attract the best expertise from Ireland and around the world. We want to develop ethical leaders with the skills and values to make a difference and lead with integrity.”

Butchers in Ireland

Currently, the butcher’s market in Ireland is highly fragmented, as most companies operate on a small scale and serve a local market.

Competition from supermarkets due to their lower prices and the convenience of completing all grocery shopping in one go remains a big obstacle for butchers.

Over the five years through 2024, butcher revenue is anticipated to fall at a compound annual rate of 1.4% to €425.7 million, although revenue is set to swell by 2% in 2024 as the cost-of-living crisis begins to fade, according to IBISWorld, who conduct market research.

Easing inflation boosts revenue prospects for Irish butchers. With inflation dropping to 2.6% in May 2024, consumers are willing to splurge on premium meats, leading to higher sales of quality cuts like organic beef and free-range poultry.

There are currently 3,139 people employed in Ireland’s butcher industry, with an estimated market size of €425.7m this year. The average salary is approximately €36,607 per year, the IBISWorld report says.

People are needed in Ireland’s butchery industry because it’s a labour-intensive sector that needs skilled professionals for processing, innovation, and customer service. It involves the craft of deboning, trimming and preparing meat.

A skilled workforce is crucial for product innovation, presentation, and quality control, which is vital for staying competitive in both domestic and international markets.

Leading with purpose

The James Whelan Graduate programme is open to current team members, graduates and new applicants with a Level 6 qualification or relevant work and life experience.

Participants will take part in an interview process and, if successful, will progress through a number of structured stages. The programme consists of practical training mixed with classroom learning.

In year one, participants will focus on ‘Living the Culture’ where they will work in James Whelan Butchers and learn from generations of expertise through hands-on training in butchery, food handling, and customer service.

The programme will focus on building knowledge and skills in the second year. This is where craft meets innovation, as participants begin the BA in Sustainable Butchery and Gastronomy at Munster Technological University.

Participants will take part in an interview process and, if successful, will progress through a number of structured stages. The programme consists of practical training mixed with classroom learning

Through residential learning blocks, students will step beyond routine to learn alongside industry professionals, exchanging ideas and accelerating their growth in ways the classroom alone cannot offer.

The final year is all about leading with vision, where participants will explore the wider food landscape; applying financial insight, understanding regenerative supply chains, and discovering how responsibility and profitability align.

Benefits of the programme

Participants will hold a combination of academic qualifications, workplace expertise, and leadership skills when they graduate. The programme aims to train and educate people to the highest standard available and inspire them with a love for the craft of butchery.

The programme also supports meaningful career development through a holistic approach that values both professional and personal growth. It has a starting salary of €36,000, pay increases, paid study leave, and benefits including staff discounts and a pension.

“The James Whelan Graduate Programme is more than a qualification.

It is a celebration of craft, culture, and conscience. It is a launchpad that empowers you to create, lead, and shape the future of food, business, and leadership.

“This is a global first for the sector and one which we are immensely proud to deliver,” added Pat Whelan from James Whelan Butchers.

Applications are open until 1 December. For more information check out jameswhelanbutchers.com/info/careers/graduate-programme/