Food manufacturer Finnebrogue Artisan has opened a new £25 million state-of-the-art processing facility in Northern Ireland.
The new facility was opened on 3rd June, with chefs in attendance and foodie masterclasses for guests to mark the occasion.
As well as the modern processing facility, a food development centre has been constructed at the heart of the building.
This centre houses a creative kitchen, a sensory panelling area and full scale pilot plant for the use of creating new food products.
Finnebrogue’s chairman Denis Lynn said: “It was always my plan within the new build to automate wherever possible, to remove people from mundane tasks, so we could invest heavily in people in roles that truly make a difference to the product quality to support our phenomenal growth.
“I was also determined to build a facility where the ancillary areas, such as the Roof Garden café, were a delight for the team to spend time in”.
Speaking at the official opening of the new facility, first minister Arlene Foster said: “This new £25 million state of the art facility will give Finnebrogue additional capacity to build upon its success in terms of new product development and sales outside Northern Ireland.
“By continually innovating and developing premium products, Finnebrogue, with the support of Invest NI, has been able to respond to new market trends and opportunities across the UK.”
Also present at the opening was Kenton Hilman, head of corporate and property banking at Ulster Bank.
He said: “Finnebrogue Artisan is a strong example of Northern Ireland’s pioneering development in the field of agri-food.
“Their devotion to quality and innovation has provided them with considerable success as one of NI’s fastest growing businesses.”
Finnebrogue Artisan creates artisan and crafted food products, such as gluten-free sausages and Oisin venison. The business is 21 years old.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
