How does he manage? Organic butcher - Jack O'shea, When did you become a manager?

I was working for the family's butcher business, in Ireland, but I just couldn't see a market for really top-end meat. We had our own beef farm and abattoir, yet people were comparing our produce to that of the supermarkets. 'To hell with this,' I said, 'I'm off to Brussels.' I'd worked there years before and knew that there was a market for good Irish meat. Jack O'Shea's opened in Brussels in 1998, and is now one of the most successful shops in the city. In November 2006 I opened my Knightsbridge shop.

Last Updated: 09 Oct 2013


I use the softly-softly approach. I think it's counterproductive to start shouting and 'doing a Gordon Ramsay'. As soon as you have more than 10 staff, you have a lot of personalities at play. I like to do a profit-and-loss on a person, looking at the good things 'in the bank'. A good personality is uppermost. And recognising your own shortcomings is crucial.


I love my work. I honestly see it in my sleep. At Christmas I went off to Argentina for three weeks, to herd cattle with the gauchos and learn how to prepare asado (beef cooked over a parrilla grill or open fire). Then to Buenos Aires to learn the cutting techniques of the great Argentinian steakhouses. There's nothing I don't like about this job.

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