Our Training Kitchen/Timeshare Kitchen is no longer available for time-hire. Having seen the unit lying idle for much of the time we have decided to lease the unit on a long term basis to a catering company. We apologise for any inconvenience this may cause you.
Fit Out of the Production Units
All panels for ceilings and walls are to Food Hygiene Standards.
- Concrete stainless floors designed to meet Food Hygiene Standards for comfort, non slip, sloped, non crack, heat and cold resistant
- Individual Drainage System for fat, sink etc from units with pre treatment unit on site
- Separate foul drainage system from the toilets
- Washrooms and toilets
- Gulley traps that can be easily cleaned out
- Each unit has their own produce drop off point/door
- Individual water and ESB meters
- Public access and entrance area
- All standard fire safety features and exits
- Staff Tea Room/ Toilets/Changing Area
- Preparation Room/ Wash Area
- Dry Goods Area/Packaging Area
- Staff Tea Room/Office Space which is Optional
- Intake/Dispatch/Chill Area
- Intake/Dispatch Lobby
- Entrance Lobby/Hygiene Lobby
- Each unit has independent roller shutter door
If you are a small food producer interested in expanding and producing in a clean fresh environment in the Slieve Felim area then contact Tipperary Enterprise Board on 0761 06 5000 or 0761 06 6200 for Business Advice and supports. If you would like a food-grade space to grow your business then please contact us.
Start Your Own Business – 10 Steps To Take
1. Know yourself
Can you work alone?
Can you take responsibility?
Are you of a positive disposition?
2. Are you prepared to take a risk?
Starting a business will involve risking your savings.
Are you prepared for this?
3. Research your market
What is the extent of the market for your product/service?
Who are your customers?
Who are your competitors?
4. Look at your production requirements – premises, machinery and labour.
Where will the enterprise be located?
What considerations are important in the choice of premises?
What machinery is required?
Will employees require additional training prior to commencing work?
5. Work out your total costs.
What costs are involved in the purchase of capital equipment/premises?
What are your labour costs?
What is the cost involved in the production?
6. Estimate your selling price and plan how you will achieve sales.
Taking the above factors into consideration estimate your selling price.
Who is your target market (local/national)?
How will you promote your enterprise?
What channels of distribution will be used?
7. Decide the legal framework of your business/check out any legislation that might affect you.
What business structure will the enterprise use – sole trader, partnership, limited company?
Have you registered your business name with the register of business names?
Have you registered as self-employed?
Are you familiar with your obligations as an employer?
Are you familiar with your tax obligations (Income & VAT)
8. Check out your sources of materials/supplies, their availability and cost.
Where can the raw materials be purchased?
Have you received quotations from a number of potential suppliers?
9. What are your total financial/investment requirements?
How will you fund the project (personal investment, grand aid, loan)?
10. Produce a Business Plan
Using our template or other commit all relevant information to paper – be realistic and set targets based on the research carried out. Go to the business plan template.https://www.bordbia.ie/industry/manufacturers/startingfoodbusiness/pages/default.aspx
Further Help: https://www.bordbia.ie/industry/manufacturers/startingfoodbusiness/pages/default.aspx
If you have a small food business and would like to expand without the huge expense of building a new premises, then our state of the art food grade units are just for you! Give yourself space to grow your business in 2019
Just install the equipment for your food business and plug in and go. Water and electricity connected. Competitive rates.
E-mail us on firstname.lastname@example.org to arrange a viewing at a time that suits you.
Wishing you all a very Happy Christmas and a Healthy and Prosperous New Year
The UK Guild of Fine Foods has announced its 2018 Great Taste Award winners, with a remarkable 392 based in Ireland. A total of 12,634 products were judged this year winners get to display the distinctive Great Taste Award on their packaging, with either one, two or three stars awarded.
From the three-star winners, a Supreme Champion will be announced on September 2 at the Guild’s Golden Fork Dinner, held at the InterContinental Hotel on London’s Park Lane.
For the last three years in a row, the Supreme Champion has come from Ireland, and from the meat trade – Clonmel-based James Whelan Butchers; Peter Hannan of Hannan Meats in Moira, Co Down, whose products are stocked in Fortnum & Mason, and Meath’s Hugh Maguire, The Smokin’ Butcher.
Unlike other food awards, the Great Taste Awards value taste above all else. Whether it is vinegar, granola, bacon or cheese being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a one-, two- or three-star award.
Great Taste three-star winners from Ireland this year include Ballyhoura Mountain Mushrooms’ Mushroom Salt made by extracting and concentrating the naturally present salts from mushrooms; Ballyhoura Apple Farm’s unique Apple Chai Shrubs, a sweet drinking vinegar made from its Apple Chai juice blended with cider vinegar and honey, which impressed the Great Taste judges with its “bold, robust and sharp” flavours; and the “fresh, creamy, salty and delicious” Carlingford Oysters, which are grown in the A-classified waters of Carlingford Lough.
Other three-star winners from Ireland include Boyne Valley Bán Farmhouse Cheese, and Dunnes Stores’ Simply Better Smoked Trout Pâté.
Peter Hannan (pictured above) landed another four three-star awards, for his Salt Aged Lamb Striploin, Lamb Bacon and both the seasoned and unseasoned versions of his Three Mix Burger, while James Whelan Butchers and The Smokin’ Butcher also brought home more awards.
Olly’s Farm won a pair of two-star Awards, for its Dublin Mountain Heather and Summer Blossom raw honey; and Abernethy Butter won several awards for its delicious hand-rolled butter.
View the full list of winners at greattasteawards.co.uk.
Food grade production unit is available to rent. 1,000 sq ft with production area, office, staff tea room, dry goods, packaging area, intake/dispatch chill room food standard roll-up door for dispatch. For further details contact us.
From: www. bordbia.ie/recipies
- 300g self-raising flour
- 50g sugar
- 4 eggs
- 150ml natural yoghurt
- 2 eating apples, peeled and chopped
- Milk Butter to cook the pancakes
Blackberry and honey sauce
- 200g blackberries (or blueberries)
- 2-3 tablesps.
- Juice of 1 lemon
Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)
To make the sauce – Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.
Nutritional Analysis per Serving
Protein: 11 g
Carbohydrates: 68 g
Fat: 9 g
Iron: 2 mg
Energy: 386 kcal