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A Slice Of Success

Joseph Quail Quails Butchers, Food Hall, Delicatessen and Café

Located in Banbridge, Co. Down, Quails has been a purveyor of fine foods for over 100 years. Initially established as a butchers shop, this family run business – now in its fourth generation – has grown to include a modern day food hall, delicatessen and popular café. Along with premises on the Main Street in Banbridge, Quails operates an award winning café at the nearby F.E McWilliam Gallery and Studio and also runs popular family restaurant The Vault. Joseph Quail explains the secret to their success. 

“A focus on high quality, locally sourced flavoursome products is the key ingredient to our business and continues to underpin our success and growth plans. Over the last number of years, the agri-food sector has experienced a surge in demand for locally farmed food seeped in provenance and so we have been able to capitalise on this and continue to grow our business. Along with our café, restaurants and butcher shop, we also have a concession counter in our local Spar on the Dromore Road which means you can buy Quails produce 7 days and week right up to 11pm at night. This counter service is performing exceptionally well with a good response to both our convenience products - such as pies and ready meals - along with our prime meat cuts, where we also see promising growth. 

Regardless of how much the business continues to grow, we continue to focus on quality and I’m delighted that we won another 5 Great Taste Awards this year bringing our total up to 27 Awards across the Quails range. We have our own farm and supply all our premises with our own meat.

Our family has been farming for over 100 years and in this time we have taken great pride in perfecting how we work with our Hampshire Down and Charollais sheep flocks and our prize-winning Limousin cattle. When we need additional stock or ingredients, we work closely with local farmers and suppliers in the area. While we have been dry-aging beef since we began farming, we invested in a Himalayan Salt Chamber a number of years ago to modernise our system and enable us to dry our beef in full quarters - something which makes us different to other butchers who tend to do smaller cuts. 

We decided to open the Vault restaurant two years ago after spotting a gap in the market for an affordable family focused restaurant. Working with Michael Young - who set up Tele Pizza in Banbridge - we were able to merge our cooking and business experience to offer guests a unique dining experience. Michael also recently won the third annual Hennessy Connoisseurs Cocktail Making Challenge so it’s a great draw for customers! Collaboration in the food industry is important and from working with other local business, suppliers, farmers and industry bodies we can help the sector overall to grow. 

Across our premises, we have customers travelling from all over Ireland to buy our products or to dine. We have regular visitors from outside Dublin who say it’s quicker for them to travel to us in Banbridge as opposed to venturing into Dublin City Centre! Banbridge has quickly become a popular commuter town so we have an ideal base from which to grow. Like many other businesses, we are keen for the political stalemate at Stormont to end so we can focus on the real issues at hand, Brexit arrangements in particular. We continue to keep a tight control of costs and margins while focusing on producing the same high quality food, but we look forward to finding out more about the challenges - and indeed the opportunities - Brexit might present for those in the hospitality sector.”