Mark Williams, from Laois, is set to be part of the Irish team at the prestigious World Butchers’ Event in Paris at the end of March.
This marks Williams’ third time representing Ireland on the world stage, a testament to his exceptional skill and dedication to the craft.
Williams, known to many for his expertise and passion for butchery, will join 15 teams from across the globe, including competitors from New Zealand, Brazil, the USA, Iceland, and the UK.
He is the former owner of Williams’ Butchers which is located on Main Street in Abbeyleix which he founded in 2015.
Mark brings a wealth of experience to the team, having been part of the Irish team that previously won gold in Belfast and achieving a commendable fourth-place finish in Sacramento.
His team comprises six talented senior butchers including himself: Jim (Captain) and Bernadette Murphy from Tullow, Carlow, Paul Hamilton from Fivemiletown, Tyrone, James Etterson from Cabra in Dublin and Ger O’Callaghan from Leap, Cork.
They are joined by apprentices Ebonie Murtagh from Northern Ireland and Leon Moore from Dublin, who are eager to learn from the best. Dave Long will manage the team, guiding them through the competition.
The World Butchers’ Event challenges participants with a gruelling 3.5-hour competition to expertly cut up a side of beef, a side of pork, a full lamb, and six chickens.
The apprentices face a separate 1.5-hour challenge. The team has a strong track record, having won the coveted “Best Sausage in the World” title at the 2022 competition.
Speaking ahead of the competition, Mark Williams said: “It’s the Olympics or the World Cup for butchers.
“We’ve been training every second Sunday for the last year, and it’s an honour to represent Ireland for the third time.
“We’re ready to showcase the best of Irish butchery and compete against the best in the world.”
Beyond his butchery skills, Williams is also known for his service to the community, driving a transplant ambulance for Lifeline.
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