Master butcher behind Sphinx success
(Article Reproduced Courtesy of Jonny Bell – 27 February 2017 – Belfast Telegraph)
THE Sphinx has been a Belfast institution since it first opened on the Stranmillis Road in 1980 – but the business is currently savouring its greatest successes. Master butcher Errol Jenkins has transformed the business since taking it over in 2005 and last year, he opened a second Sphinx, in Glengormley, which is now vying with the original Sphinx for supremacy.
The Stranmillis branch, which still retains some of its original staff, won the award for the ‘Best Kebab shop in Northern Ireland’ for 2015 and 2016 while this year that honour fell to the Glengormley shop. Both shops boast a 5 Star Hy giene rating and a strong emphasis on quality.
The Sphinx – thought to be the only Kebab shop in the UK and Ireland with an in-house butcher – uses locally sourced lean beef which is marinated for up to 72 hours for that award-winning kebab flavour. Juicy burgers and beef sausages are also produced on the premises as well as the famous Sphinx Sauce. Chips are chunky, to absorb less fat, and prepared daily. The menu also includes chargrilled Chicken Kebabs using fresh boneless chicken fillets, as well as chargrilled burgers and not forgetting award-winning fish & chips.
“We’re one of only a few shops in Northern Ireland to hold the prestigious ‘Fish & Chip Quality Award’,” says Errol, who previously owned fish and chip shops in Moira and Ballymena. He was President of the NI Master Butchers’ Association in 1999 and had his own butcher’s shop in Ballyclare for 13 years