Kelly’s Butchers of Newport open new Black Pudding factory

Celebrity Chef Neven Maguire performed the official opening of a 6,000 square foot manufacturing facility at Kelly’s Butchers in Newport, Co. Mayo, on Friday 25th September 2015.

The affable Cavan chef has been a longstanding supporter of Kelly’s Butchers and their products. The new manufacturing unit represents an investment of €1 million. It trebles the capacity of the previous facility and leaves Kelly’s Butchers poised to sell into new and bigger markets both at home and abroad. The Kelly family would like to thank South West Mayo Development Company and Mayo LEO for supporting this expansion project.

“I’ve used Kelly’s puddings not only in my restaurant but all over the world from Dubai to the USA", said Neven Maguire, speaking in the very appropriately black and white themed marquee, “I love their consistency and their quality – you can taste the passion the Kellys put into their food. Through that they’ve put Newport, Mayo and Ireland on the map and I’m delighted to be here today to celebrate with them."

“This is a very proud day for the Kelly family”, said Seán Kelly, “It’s the culmination of our family’s work since my father opened the first butchers shop here back in the 1930s. His name, Dominic Kelly, is still over the door.”

The ribbon on the new manufacturing facility was cut by Seán’s mother-in-law, 95 year old Mamie Marley, ably assisted by Neven Maguire.

The new facility will be used to manufacture Kelly’s award winning puddings and sausages. It will hugely increase the manufacturing capacity and will allow Kelly’s to supply customers all over the island of Ireland as well as the UK market. Kelly’s are already supplying customers in major UK cities, and are now able to respond to the increasing demand.

Kelly’s Butchers are a phenomenal success story in the West of Ireland; their turnover has increased steadily year on year and this is expected to continue into the future. Several jobs have already been created by Kelly’s Butchers and they expect to take on more staff over the next year. This will bring their employee numbers to 22.

“We would like to thank everyone who has helped and supported Kelly’s Butchers”, said Seán Kelly, “Every person who chooses Kelly’s Black Pudding or sausages for their breakfast is doing their bit towards creating and sustaining jobs in Ireland.” 

Stuffed Saddle of Rabbit with Serrano Ham and Kelly's Black Pudding
from Sage Restaurant, Westport

Indeed Kelly’s Puddings are seen in all sorts of guises in literally every course of every meal – even in desserts. Seán Kelly has been credited as the man who took black pudding off the breakfast table and put it on the dinner table.

Gerry O’Neill, CEO of South West Mayo Development Company said, “This is another step in the evolution of the Kelly brand which is such a hallmark of success. We are delighted to have supported this project, particularly as it supports rural employment and uses local skills. We wish the Kellys well in their future.”

Michael Holmes, Cathaoirleach of Mayo County Council, recalled bygone days on the football field with Seán Kelly, saying, “Seán always played at the front, he was always moving forward and he still is. He and the family have always been very progressive and have always been more than generous in helping their community as well. It’s a fantastic day for them and for Newport.”

Tanya Whyte, Business Advisor with Mayo LEO who has special responsibility for food, noted that ‘The Kellys are significant employers in Newport and important to the community. I see three reasons for their success: hard work, innovation and excellence in marketing.”

A special presentation was made to the Kelly family by Peter Hynes, Mayo County Manager of a commemorative scroll for Mayo Day created by artist Fionntan Gogarty. Mr Hynes said, “Kelly’s Black Pudding is being consumed everywhere from Beijing to Buenos Aires and everywhere in between. I wish them every success with their new venture and into what looks like a very bright future.”

Sean Kelly presents the cheque to Caroline Leneghan Mc Manamon

Seán Kelly presented a cheque for €3,000 to Cystic Fibrosis West. This is from sales of the book of Kelly’s Puddings recipes, entitled ‘The Proof is in the Pudding’ which was launched last year and is on sale in Kelly’s shop. Caroline McMenamen of Cystic Fibrosis West thanked the Kelly family for their support saying, “This money will all go towards the new clinic in Castlebar”, she also noted, “It’s very appropriate that Neven Maguire is here beside me today – one of his recipes is in the ‘Proof is in the Pudding’ book.”

Kelly’s Butchers produce and sell award winning black and white puddings and six varieties of speciality sausages. Awards include Blás na hÉireann, Great Taste Awards, Business Achievers Award and many butchers’ awards. Kellys also manufacture the ‘Putóg’, a traditional farmhouse black pudding. Kelly’s products are available through their shop and in hundreds of outlets around Ireland and the UK. 

Their products will soon be available online as well, through a new website which will launch in the next few weeks at www.kellysbutchers.com

Zack

Neven Maguire named Irish Food Producers' Champion

Ireland's favourite chef, Neven Maguire, was last night crowned 'Irish Food Producers' Champion' at a ceremony in Dingle as part of the Blas na hEireann Irish Food Awards.

The award was presented to Neven, by Artie Clifford, chairman and founder member of the Blas na Eireann committee, during the final judging session of the prestigious  Irish food awards.

Neven Maguire receives the Producers' Champion Award

"The ingredient that underpins your inspiration is your own passion", said Mr Clifford at the presentation. "Your passion for Irish food and produce, your passion for cooking wholesome and healthy food, your passion for teaching others and your passion for your family. On behalf of so many people we'd like to thank you for being a fantastic inspiration to others."


"Thank you for this award," said Neven to the packed house. "I am humbled. It's a pleasure to receive it and it will be on display in my restaurant tonight".

Neven also paid tribute to his late mother from whom he learned his craft saying, "I got my love of Irish food from my mother and I'll never forget where it all started. To receive this award is
wonderful because we have great people involved in food now and the next five or ten years are going to be very exciting.

From a young age, Neven learned his trade by watching his mother cook and his pastime became his passion when he began experimenting with ingredients in the home kitchen at the tender age of 10. In 1992, Neven enrolled in Fermanagh College, Enniskillen, to study catering and received the Student of the Year Award.

"Thank you for this award," said Neven to the packed house. "I am humbled. It's a pleasure to receive it and it will be on display in my restaurant tonight".

Neven also payed tribute to his late mother from whom he learned his craft saying, "I got my love of Irish food from my mother and I'll never forget where it all started. To receive this award is wonderful because we have great people involved in food now and the next five or ten years are going to be very exciting

From a young age, Neven learned his trade by watching his mother cook and his pastime became his passion when he began experimenting with ingredients in the home kitchen at the tender age of 10. In 1992, Neven enrolled in Fermanagh College, Enniskillen, to study catering and received the Student of the Year Award.

"I love my job and I love to promote the great people that are involved in food in Ireland" said a delighted Neven. "This is a great time for me, as a chef, to be cooking and to be supporting these wonderful people. We have gone through a very difficult time here in Ireland, with the recession. We're not fully out of it but we're getting there!"

Neven trained in some of the highest profile restaurants in the world including Michelin Star winning Hotels Roscof in Belfast and the Grand Hotel in Berlin, the Lea Linster in Luxembourg (where he cooked for Lady Diana and Tony Blair) and Arzak, San Sebastian.

In 2001, Neven took over the family business and turned a local restaurant into a national phenomenon. Located in the village of Blacklion, Co. Cavan, MacNean House & Restaurant has become one of the most talked about and frequented restaurants in the country.

Known for his genuine approach to cooking and people, Neven is one of Ireland's best celebrated chefs and is also one of the country's best known Irish food ambassadors on the international scene.

This is the 7th year of the Blas na hEireann (Irish Food Awards) and 2014 saw the biggest number of entries to date.

"We want people abroad to recognise Ireland for the great food that we produce here. We have great chefs and hard working food promoters, but it all starts with our amazing food producers," said Neven. "And that's what awards like the Blas na hEireann Irish Food Awards are all about".

Congrats Neven, what a great night in Dingle!

Zack

Donegal Rapeseed Oil re-brands with Neven Maguire and casts an eye to International Markets

Established in 2009, Donegal Rapeseed Oil uses seed grown on small farms throughout Donegal, Derry and Tyrone. The seed is cold pressed, filtered, bottled and labelled at a pressing facility near Castlederg, Co. Tyrone - making it a truly local product. Donegal Rapeseed Oil is cementing its success and continuing to develop the business with a total re-brand.

With sales of Donegal Rapeseed Oil increasing substantially year by year, the company’s Managing Director, Austin Duignan decided that now was the time to take stock and develop a clear brand and image that merits the award winning high quality product, which would sell not only in Ireland, but looking to the future, further afield.

"We have had to work hard over the past number of years to educate the consumer on the incredible benefits of using local Rapeseed Oil over the more established options such as imported Olive Oil" said Austin. "We are now getting to the stage where many people, having realised the fantastic health benefits, and sampled the great taste are making the switch."

"As with any product however, there are variants in both quality and taste within the Rapeseed Oil market itself, and as Donegal Rapeseed Oil is an award winning premium quality oil with a unique taste as a result of the quality of the Donegal soil, we want to ensure that our product visual and branding is distinctive and reflects the quality and flavour of the product, as well as the beautiful part of the country from which it takes its name" Austin added. "We have accumulated a loyal following, and a reputation for excellence and amazing taste, therefore we want to make it as easy as possible for our current and future customers to find us on the shop shelf”. 

Donegal Rapeseed Oil has the lowest saturated fat content of any other oil on the market. It only has 6% saturated fat content compared to most olive oils at 14% and sunflower oil at 10%. It is high in omega 3, 6, and 9, all believed to have a profoundly positive effect on heart health, reduction of strokes, and rheumatoid arthritis. The oil is also a rich source of vitamin E, and can help lower cholesterol.

Indeed the product has gained a reputation as being the oil of choice with an ever growing number of consumers and it is now stored in over 300 stores nationwide including Supervalu and local grocers. It has also gained the seal of approval from some of Ireland’s most revered chefs including award winning celebrity chef Neven Maguire who has used the product for a number of years;

“I don’t cook with anything else, it has a fantastic nutty taste and it’s great for salads and marinades,” Neven said recently “When you cook with it, it doesn’t smoke like vegetable or other oils, it gives a great even heat. It really is a fantastic local product, and I’d highly recommend it to everyone.”

The company have also recently extended their product line with flavoured Donegal Rapeseed Oil in Lemon, Chilli and Garlic and the premium gold range oils in Curry, Fennel and Porcini Mushroom flavours. 

With the new look Donegal Rapeseed Oil on the shelves, Austin Duignan, his team and his marketing manager Thomas Hughes, have ambitions to expand and extend the customer base and grow the business further. “Until recently our focus has been solely concentrated on the Irish market, north and south - there is still room for continued growth in the home market, as more and more people are finding out about Rapeseed Oil, however, we have started to look at the prospect of entering new markets."

They have attended food expos in the UK, are taking part in programmes working towards launching the product in Germany market and they have received great interest from the US and Canada. 

The future prospects for this small food company from the northwest of Ireland is exciting and the new branding will ensure Donegal Rapeseed Oil will shine out from any store or supermarket shelf – wherever it may be in the world.

For more see www.DonegalRapeseedOilCo.com

Zack