As the Clonakilty range expanded, the business was moved to a larger facility in Little Island, Co. Cork in 1999. In 2005, Edward Twomey sadly passed away having realised his dream. Colette Twomey continued to strive to bring the traditions of the past to the present day.
In Little Island, Clonakilty Food Co expanded further and entered the UK, Australian and UAE markets. In 2012, listings in the UK multiples commenced and in August of 2017, Woolworths in Australia began selling our blackpudding.
Back to where it all began
As demand continued to grow and our NPD team continued to innovate, we opened a brand new custom-built production facility in Clonakilty in October 2017. The new production facility also houses administration offices, new product development facilities and distribution. It will also host a new visitor centre which is due to open in early Spring 2020. The vision for the centre is to immerse visitors in the history and tradition of Clonakilty Blackpudding, to offer them an opportunity to see how it’s made, and to highlight the company’s pride in the town it originates from.
When Clonakilty products were first launched, there was a trend in the market for traditional homemade foods, with no artificial colours or preservatives, ’like our grandmother used to make’. However, in recent years customers and chefs alike have realised the potential of our products and the flexibility they offer. While traditionally served as part of a breakfast, the Clonakilty range can also be a special addition to enhance any starter, salad or main course. Here are a few of our favourite Clonakilty recipes.
Clonakilty Food Co. will continue to build on the values held by owner, Colette Twomey, the team at Clonakilty and their belief in the product. This will be achieved through consistent focus on quality, not forgetting our traditions or roots and remaining loyal to local suppliers. Today, the secret of the Clonakilty Blackpudding spice mix is known only to Colette Twomey and remains a closely guarded secret.