Clonakilty Food Co
The Clonakilty story began in the 1800s in a small rural farmhouse in West Cork. Johanna O’Brien made black pudding and sold it to Philip Harrington’s butcher shop. When Johanna retired she passed her precious black pudding recipe onto Philip. When Edward Twomey took over the butchers in 1976, the secret recipe went with it. The popularity of the product grew and as the range expanded, the business moved to a bigger facility in Little Island Co. Cork in 1999.
Over the preceding years, as the Clonakilty brand grew throughout Ireland, the Twomey’s focused on adding new products to their range, including Clonakilty Whitepudding, Clonakilty ‘Ispíní’ Sausages and Clonakilty Rashers.
Today, Clonakilty products are available across Ireland in all the major retailers, independent outlets, butcher shops and served in many of Ireland’s leading Irish restaurants and hotels. Clonakilty Food Co. also exports internationally to the UK, UAE and Mainland Europe, and manufactures under licence in Australia.
Clonakilty Food Co. continues to be a family run affair and the original black pudding spice recipe remains under lock and key, only known to head of the family, Colette Twomey who ensures it is kept a closely guarded secret.
Committed to Responsible Sourcing: Clonakilty Food Company will continue sourcing their main raw materials from local producers with sustainability certificates and to increase from 73% to 80% of main suppliers.
Committed to reducing packaging: Clonakilty Food Company aim for a 5% reduction in incoming oat packaging by 2022. They also plan to move to bulk raw material sourcing where possible.
Committed to reducing their environmental impact: Committed to reducing their energy consumption by 5% as well as a 25% reduction of waste by product and 5% reduction of general waste by 2022. They also plan on a 5% reduction of water usage by 2020.