Butcher 26th



Through a series of random yet connected events, Caitlin McGonigal, whilst in her final year at Napier University, stumbled across her parents’ butchers block which was never used for it’s intended purpose- only to store fruit.

This observation prompted Caitlin to look further into the industry, where she discovered more about the dying trade, used mostly by an older generation who bought their meat from the local butcher.

“I knew it wasn’t an innovative product, but this became a project to bring back the butcher industry into people’s homes and start appreciating home cooking, the experience of preparing food and developing a skill by taking part in the craft”.

The block is separated into three steps: 1. Smoking, 2. Grinding, 3. Butchery. It also comes with a handbook which includes information about the product, education around knives and their best application for different meats, tips on how to care for the product, how to smoke and grind food, and recipes which encourage customers to shop in their local stores.

The name of the block was inspired by a butcher shop in Dorset which has been around since 1515. RJ Balson and Sons has gone through 25 generations within the family. Butcher 26th isn’t just a butcher block, it’s also an experience to engage users to revive a dying trade.

See more of Caitlin’s work at caitlinoemi.com or follow her @c.noemidesigns.