When the old Ulster Bank building in Irvinestown came up for sale, Stephen Millar knew it was the place for him.

After 18 years in a small shop, award-winning butcher Stephen took his opportunity and moved across the street into the larger premises.

And the move has been a successful one for Stephen and his team of 10 as it allowed them to give punters a much wider range to choose from at Millar Meats and Fine Foods.

Stephen – from Newtownstewart, Co. Tyrone – grew up on a farm, but he knew it would not be enough to sustain a living for himself and his father.

So it was butchery that he took up, and he has never looked back.

“It was such a huge plan to get moved, but it was like moving house: once you have moved you just take it from there,” explained Stephen.

After a Covid-19-delayed move, Stephen continued: “The summer is always a crazy time, between barbecues, children off school, tourists and I suppose now we are just really starting to settle in now, and starting to roll out some of our plans, moving forward.”

From his meat counter to Heat To Eat range, and the selection of local food suppliers such as Eringrove, Mallard Bakes, Joe the Baker and Sydare Eggs, there is plenty for everyone.

But Stephen still prides himself on the meat and the dry-ageing process which remains a core process in the shop.

Millars has won several Great Taste awards over the years (known as ‘The Oscars of the food industry’) as well.

“Shortly after opening the new shop we found out that we got awards for three products in 2022: fillet steak on the bone, two stars; rib eye burger and fillet steak – we were understandably delighted.”

And then there is a delivery service that runs to Newtownstewart every week.

“The core business is the raw meat and then there is the Heat To Eat range that we prepare all for it. We have a kitchen on the same level as the shop.

“The kitchen is there and it services all the Heat To Eat meals and then we have also now the hot food and the cold food offerings – which is brand-new to this premises. We needed the space for that.

“So if a customer comes in looking for stew, for example, they can have it three ways. They can have the meat to make the stew, they can buy it already made to make at home, or on certain days they can buy it hot from the hot food bar.”

The choice shows that this is not a regular butcher’s shop, but a place where Stephen and his team try to cater to a full range of wonderful foods for customers.

With work as busy as ever, Stephen also thanked his team for all their work in making sure the new shop has been a success for all.

And with Christmas on the horizon, the place is getting busy taking orders and queries.