From the Scullery to the Shop

Based in Belfast, SculleryMade owner, Caoimhe Nic An tSaoir, identified an opportunity to combine the flavours of malted barley within their own black pudding recipe.

Caoimhe Nic An tSaoir (SculleryMade), Mark Brown (Arcadia Director), Dessie Brady (CAFRE).

The company has been supplying restaurants across the country with their unique product since 2016 and were eager to expand their business to supply a wider retail market. Recognising the challenges in increasing their production volume, SculleryMade successfully applied for an Innovation Voucher through Invest NI.

Using the fully equipped Food Technology Centre at CAFRE’s Loughry Campus, Food Technologist, Dessie Brady, worked with SculleryMade to explore the various processing equipment options for larger scale manufacturing of their black pudding. Walking through each stage of the production process with CAFRE gave SculleryMade the opportunity to discuss the design and layout of their production facility, review the all-important steps of their food safety plans, and to test packaging options for their new retail range.

Following the successful completion of the Innovation Voucher project with CAFRE, SculleryMade has now introduced a more streamlined production process and are planning to further expand their production facilities to meet the demands of their growing customer base.

Caoimhe commented: “With the help of the food technologists and the food processing facilities at Loughry Campus I have been able to develop a greater understanding of the processing technologies involved in the manufacture of black puddings and this has allowed me to upscale my production.”

If you wish to find out more or avail of technical support, commercially in confidence, please contact Dr Raymond Martin by email or telephone 028 8676 8133.

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