Where can you rent kitchen / food production space?

One question I’m frequently asked is where a food producer, who had outgrown their home kitchen or whose home kitchen isn’t suitable, or who wants to expand, can rent kitchen / production space. I put together a list last year which is still fairly up to date, but I’m wondering if there are any cafes or restaurants or community centres that are closed at the moment who might be willing to rent their kitchens out? If so, please get in touch.

A number of food units around the country can be rented by the hour, week or longer term. Local Enterprise Offices (LEOs), Councils, the Rural Development Companies and some community and private enterprises have built proper food units finished to food production standard that you can rent – contact your local council, community office or enterprise company to enquire. Here is a selection on the island of Ireland:

Northern Ireland

The only Food Business Incubation Centre at the time of writing is situated at Loughry Campus in Cookstown, Co. Tyrone. The Centre was opened in 1998 and provides the food supply chain with eight purpose-built food processing factory units finished to the highest standards in two sizes, 175mand 225m2 (www.cafre.ac.uk). At the time of writing last year, there were plans afoot to build a second food enterprise centre in Armagh, but I’ll need to follow this up and see where its at.

Republic of Ireland

Connacht

The Food Hub in Drumshanbo, Co. Leitrim is a shining example. Operational since 2004, the Food Hub provides 26,000 sq. ft. of premium food production space across 14 independent work units and the Community Kitchen is a timeshare production unit where start-up food businesses can make their foods in a fully-equipped kitchen, paying by the hour (currently €15/hour) with no commitment other than to bring your own ingredients (www.thefoodhub.com);

Moy Valley Resources IRD has clients occupying Enterprise Units at a number of locations around Ballina, Co. Mayo, for a mixture of both food and non-food producers (www.moyvalley.ie);

Enterprise Castlerea in Co. Roscommon is currently developing a new facility which will include a kitchen and units to rent, called An Chistin in the Enterprise Hub; (www.castlereaenterprisehub.ie)

Castlehill Foods is a 900 sq. ft. (84m2) kitchen and food production premises available to hire outside Killala, Co. Mayo (contact Clair O’Connor on (087) 652 6065);

There is a new community kitchen available to rent in Balla, Co.Mayo. Contact Seamus Caulfield ballacrdmanager@gmail.com

Munster 

The North Tipperary Food Works in Rearcross, Newport, Co. Tipperary was developed by North Tipperary Food Enterprise Centre (Rearcross) Ltd. An old creamery building was converted into a premium food workspace. There is a timeshare kitchen and production units for rental. At the time of writing, the cost of rental of the timeshare kitchen is €15 per hour + VAT for the fully equipped kitchen which includes gas, water and electricity. The Food Production units cost €550 per month + VAT and as a tenant, you kit them out yourself as well as taking over utility bills (www.northtippfoodworks.ie);

The Limerick Food Centre at Raheen Business Park provides food manufacturing and processing units for commercial letting. Contact Gerry Fitzmaurice, M: +353-86-6380596, T: +353-61-712860, Gerry.Fitzmaurice@shannonproperties.ie(www.shannonproperties.ie);

The Ferbane Food Campus in Co.Offaly opened in 2003. Contact Donal Egan, Business Development Manager, Mobile: 085 877 6098 Tel: 090 6453926 Email: donal@ferbanefoodcampus.ie www.ferbanefoodcampus.ie

Cork County Council operates Cork Incubator Kitchens and can be contacted via www.corkincubatorkitchens.ie

Leinster

Nutgrove Enterprise Park, Dublin has two high-spec food production units, each 59.45m2 with own-door ground floor access and parking (www.nutgrove-enterprisepark.ie / info@dlrceb.ie);

SPADE Enterprise Centre is a community-based enterprise centre in the converted St. Paul’s Church at North King Street, Dublin (contact Susan Richardson, Centre Manager, (01) 617 4830 www.spade.ie);

Terenure Enterprise Centre (Dublin) has 3 fully-serviced food units (01) 490 3237 / www.terenure-enterprise.ie;

Hour Kitchen is a well equipped facility in Churchtown, Dublin 14.Tel. +353 1 298 0839; E-mail. info@hourkitchen.ie

In Kilkenny, The School of Food offers a commercial Kitchen for small or growing food businesses, professional Chefs or home Cooks to rent on a daily basis. Costs are €90 + VAT @ 23% per day or €45 + VAT @ 23% per half day and includeWaste, Electricity, Sanitizing Solution for Cleaning, Gas, Cleaning Equipment. Contact them at https://schooloffood.ie/incubation-kitchen

Newmarket Kitchen has opened in Bray. Co.Wicklow and offers shared kitchen space on a membership basis. Full details are available on www.newmarketkitchen.ie

Wicklow Enterprise Centre has two food units, comprising 92sq.m. and 85sq.m. approx, over two floors. Contact 0404-66433 www.wicklowenterprise.ie

Ulster

Údarás na Gaeltachta has three food units in Co. Donegal (www.udaras.ie);

Ballybay Food Park, Co.Monaghan has 3 units and an existing Production/Test/Training Kitchen already in the building. Tel: +353 87 602 5291  www.enterprisingmonaghan.ie

NAMECOUNTYShared / Community KitchenFOOD PRODUCTION UNITS
Enterprise and Research Incubation Campus CarlowCarlow02
Limerick Food CentreClare03
Ballyhoura Food CentreCork01
BIM Seafood Development KitchenCork12
Cork Incubator KitchensCork10
Kickstart KitchensCork20
Base Enterprise CentreDublin20
Enterprise Centres Ireland EastDublin10
Hour KitchenDublin40
Nutgrove Enterprise ParkDublin20
SPADE EnterpriseDublin119
Teagasc Food Research CentreDublin02
Terenure Enterprise CentreDublin02
The Liffey Trust Food HubDublin010
Acorn KitchensKildare10
The School of FoodKilkenny10
Mountmellick Food HubLaois13
The Food HubLeitrim118
Limerick Racecourse KitchenLimerick20
Ballyhoura Food CentreLimerick02
North East Regional Food CentreLouth10
Clar IRDMayo10
St. Coleman’s Training CentreMayo10
Moy Valley ResourcesMayo0tbc
Ballybay Enterprise ParkMonaghan10
Ferbane Food CampusOffaly13
The North Tipperary Food WorksTipperary13
Food Business Incubation CentreTyrone18
Newmarket KitchenWicklow10
Wicklow Enterprise CentreWicklow02
THIRD LEVEL INSTITUTIONS with available kitchen Space   
Athlone ITWestmeath10
Cork ITCork09
GMITGalway72
IT TallaghtDublin20
IT TraleeKerry22
Letterkenny ITDonegal50
St. Angela’s CollegeSligo10
PLANNED    
An ChistinRoscommon 10
Bia Innovator CampusGalway 12
Ballybay Enterprise ParkMonaghan04
Cavan LEOCavantbctbc

Labels for selling foods online

Source: Food Safety Authority of Ireland

As more food producers move to selling their foods online, also called “Distance Selling” whether using their own e-commerce site, via facebook, taking orders via SMS, phone, interactive TV, or supplying via on-line shops such as Amazon and others, its essential that labelling compliance is not overlooked. In summary, the same rules apply to foods sold online as they would if your customer walked into a shop to buy it in person.

For foods that are normally pre-packed, i.e, in packaging, the following rules apply:

(a) mandatory food information is still required (I covered in a previous post about food labels back in April), except for the date of minimum durability or use by date, and it must be available before the purchase is concluded and must appear either on the packaging (or it can be provided somewhere else, but you cannot charge your customers any extra for sending them elsewhere to get the information!).

(b) all mandatory particulars, including the use by or best before date, must be on the foods when they are delivered to the customer, i.e, on their doorstep!

For non pre-packed foods, the law requires the food business operator to provide information of any allergen in that food. (Again, if there is more information available to your Customer elsewhere, you can direct them there, but cannot charge them any extra for doing so).

In my opinion, the best and easiest thing to do is ensure you treat your online sales the same way as you would for sales through any retail outlet.

The Food Safety Authority of Ireland has good information in this regard for Irish producers. The Food Standards Agency also has great information here for UK producers.

I am really encouraging small food and drink producers to set up their own e-commerce site. In Ireland, there is a 90% grant available at the moment for doing this, its called a On-Line Trading Voucher. Check it out today! And when you’ve got it set up, let me know and I’ll add you to the Directory on oonagheats.com !

A little history of bread in Ireland

Bread was first made by the ancient Egyptians as far back as the year 8000BC when grains, cultivated on the fertile banks of the River Nile, were ground by hand to make flat bread. Over the centuries, farmers across Europe started to grow grains for bread as it became a staple in the diet. The oldest record of bread in Ireland was also a flat bread, dating back to the Stone Age. As bread-making made its way west across Europe, the Norman invasion brought new bread making methods to Ireland. Sometime in the 11th Century, fine sieves were used to separate the bran and white bread was born, a privilege of the nobility. Thankfully nowadays, white bread is for everyone and is an everyday staple food. 

The first Bakers’ Guild charter in Ireland was granted in 1478 by King Edward IV, from which arose (no pun intended!) many Bakers’ Guilds or Societies in Dublin and elsewhere in Ireland. The Boot Lane Society and Little Britain St. Society were among the most prominent of these, starting in 1847. In Limerick, there are records from 1837 and records in Cork date from the 1860’s. In fact, there were a great many “journeymen” bakers who would travel around the country wherever the work brought them. 

Of course, in Ireland, we are very familiar with Irish Soda bread. While we might hink we invented it here in Ireland, there are varieties of soda bread found in many countries. What we do know is that baking soda was introduced into Ireland in the mid 19th Century. The origin of bicarbonate of soda (bread soda or baking soda), a key ingredient, is unclear, with claims that it was invented in France or Germany, depending on what you read. Long before this, potash was used in baking by the native Americans to make their version of soda bread. How it works is that the lactic acid in buttermilk reacts with the alkaline bread soda which creates tiny bubbles and so allows the bread to rise. According to some sources, the reason that soda bread was so popular in Ireland intially was that it didn’t require yeast, which was relatively expensive. Furthermore, yeast bread took time for the bread to prove and rise, whereas soda bread could be made very quickly. It was also better suited to the type of flour which was available at the time. 

During the Industrial Revolution, bread tins and milling and baking equipment were developed, meaning that bread could be made on a bigger scale. Other types of bread that grew in popularity over the centuries include the batch loaf and the turnover grinder, which was particularly associated with Dublin.

One of the things that all the bakeries have in common is that the bread is baked every day (well, every night really) for delivery across the country in the early morning so that you can have fresh bread on your table every day. The other, is that the love of bread in the Irish diet remains to this day and truly has stood the test of time. There are some things that just don’t change!

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FOR MORE INFORMATION ABOUT THE HISTORY OF BREAD YOU CAN VISIT 

New directory resource for food & drinks producers selling on line!

Good morning everyone,

Spring is Sprung and its a lovely day here. I hope it is where you are too, though I’m afraid we’re not able to go out too far to enjoy it. I’ve been thinking a lot over the past few days about how I might be able to help my food and drinks producer clients and others during these difficult times. I know there is a lot of information coming at us, it can be overwhelming. I’m not sure I can take another online seminar at the moment to be honest!

Resilience is a trait that I think we all need in spades, especially now. Rearranging our lives, our routines, our work, trying not to lose clients, trying to show agility, compromise, accommodation, its all a bit exhausting.

I wanted to do something practical, something useful and tangible, not more talking, and not just sending out more information as there’s a lot of noise already! So, I’ve set up a new page here on Oonagheats.com where you’ll find a directory listing food and drink producers around the country who are now selling online and delivering. So many have lost their routes to market over the past few weeks since farmers markets, country markets, cafés and restaurants are closed and this is just a little helping hand (I hope) to try and get the word out there.

So if you are a food or drinks producer who has had to move to online sales since farmers’ markets and many retail shops are now closed, or your distribution channels have stopped, please get in touch so I can include you. All I need is your business name, website shop link and the county you’re in.

You can email me on moneyforjambook@gmail.com

Hang in there, this too shall pass.

Oonagh x

IQFA Food Hero winner!

This post is long overdue, but back in October 2019 I was awarded the inaugural Food Hero award from the IQFAs (Irish Quality Food and Drink Awards), sponsored by Aldi Ireland. Needless to say I was absolutely delighted!

The 2019 Irish Quality Food and Drink Awards took place on Thursday 24 October at The Clayton Hotel on Burlington Road, Dublin. Hector O’hEochagáin was MC for the event. The evening was a huge success with food producers and retailers being recognised for their hard work.

Here I am pictured with John Curtin, Group Buying Director, Aldi Ireland and Hector O’hEochagáin.

Ten Top Tips for Starting Your Own Small Food Business – new course!

Hi everyone!

Just very quickly, having just finished training a great group of early stage food producers in Mayo in November and another group in Leitrim in January & February on the Food Starter programme from Bord Bia, I’m delighted now to bring you my new, very special, one day course which will be held in the Neantóg Kitchen Garden School, hosted by the fantastic Gaby & Hans Wieland.

So if you’ve ever wondered what’s involved, who to talk to, where to start, then take just one day to check out the potential for your food business by coming on this new course!

March 30th, Saturday: Top 10 Tips for starting your own small food business
**Guest Lecturer Series**

with Oonagh Monahan from 10:00am – 4:00pm, €100 per person
A unique opportunity to learn from one of Ireland’s leading small business mentors, in a small intimate setting. Get all your questions answered about the what where when and how to set up your own small food business, including the latest in legislation and registration requirements. Case studies will highlight the challenges and satisfaction of small food production.

I hope to see you there!

Oonagh

Tardy with the blogging, but busy with the social media!

Oh I’ve been very tardy with the blogging this year. But, in my defence, I’ve been very active on Facebook, where I have two pages – oonagheats which mostly features me reviewing restaurants and various foods and MoneyforJambook for new food startups, interesting foods I’ve come across in supermarkets and food producers. I’m on twitter @oonagheats (I love twitter!) and Instagram @oonagheats too though, so if you’re looking for a morsel, then please find me there!

And ofcourse for those of you interested in starting up your own food business but don’t know where to begin, my book Money for Jam is still for sale in bookshops all over the place and from online booksellers – here is the link to the list!

Money for Jam – 2nd edition – The essential guide to starting your own small foot business – Oonagh Monahan – book launch – Oasta Cafe . pic Frances Muldoon.

 

2nd Edition of Money for Jam is in the shops!

My new book, Money For Jam – the Essential Guide to Starting Your Own Small Food Business (2nd Edition) was published by Oaktree Press on September 15th and I’m just a little but excited about it (very!!).

So what’s new? The EU labelling legislation all changed over the past two years, so the new book takes account of all those changes including the Allergens information for both packaged and non-packed foods.
I’ve also included information for would-be food producers in Northern Ireland and Scotland too, and there are lots of resources and links to information. The new book has been revised and expanded and it includes new case studies and details on emerging food trends in an easy to read format. If I may say so myself, it is the perfect addition to your book collection or would make a great gift for the aspiring foodie!

Don’t take my word for it though, I’ve got lots of lovely testimonials, including:

This is a great one stop resource for anyone thinking of starting up a food business in Ireland. Full of practical advice, useful contact details and interesting case studies, it’s an investment well spent!
Aisling Flanagan, Velvet Cloud

Oonagh is an incredibly driven person who helped to point me in the right direction for my business projects and helped me believe in my products and the potential they had. Her passion, her straight talking manner and can-do attitude are just a few of her many positive attributes.
Michael Crowe – Connacht Pale Ale

Oonagh’s breadth of knowledge in all aspects of food production is impressive. What she doesn’t know you could write on the back of a stamp, but she’d know where to find that information. Her energy and enthusiasm for providing knowledge to the semi initiated is huge.
Tony McLoughlin – food startup client

I have been working with food producers for over 18 years now, helping them to start up and grow their businesses and I have assisted over 200 food business start-ups ranging from fudge, sausages, bread and cakes to beer and cream liquors, as well as working with many established and developing food businesses, some of whom feature as case studies in the new book. I love their drive and passion as much as I hope you enjoy my book. You can buy it from bookshops or online. Details of where to find it can be found here.

I hope you enjoy it – please get in touch to let me know what you think, thank you!

Top Tips for starting your own small food business

I’m currently working on the 2nd Edition of my book, Money for Jam – the essential guide to starting your own small food business. It was published in September 2013, and since then, legislation has changed in relation to food labelling, or Food Information for Consumers (FIC) as its known in the trade! So, I thought this might be a good time just to share my top tips for starting out, just to keep you happy until my new book is published that is!

The header image (taken by @annaclarequinn) features a few jam producers I’ve come across – Daisy’s Pantry from Co.Louth, a Blas na hEireann winner; BoPeep Jams from Drumshanbo. Co.Leitrim, relaunched recently and a favourite of many childhoods of the past; Bramble Lodge Foods fro Co.Sligo; Erin Grove from Fermanagh (I love love love this unusual flavour!!) and Murson Farm, also from Sligo.


(1) Do your research – check out the competition! Is anyone else doing what you’re thinking about doing? If so, are they doing it well? Can you do it better? Look at their packaging, prices, where they’re selling, portion size, labels, branding.

(2) Try to fill a gap – make something that isn’t already available locally. While it’s very easy to start baking at home, the market might be saturated with cupcakes in your area. Shop keepers are always looking for something different that will sell.

(3) Work out your costs – how much does it cost you in ingredients and time to make it (and don’t forget to pay yourself!). This will help you to work out how much you can charge for it:

A Cost to produce (raw materials & packaging)
B Cost of processing / baking / preparation
C Cost of transport
D Cost of selling (market fees, store charges)
E Staff costs – starting with your own required income!
F TOTAL
G Sales value
PROFIT (G-F)

(4) Ensure that your kitchen can handle your new food business – ask your local authority / Environmental Health Officer to call and take a look. Most home kitchens are fine for low risk foods like baked goods, bread, jams, vegetarian, but NOT ok for meat, fish, dairy, prepared salads, sandwiches. You might have to extend or move to a suitable premises.

(5) Get Advice – from mentors, advisors, networks, Local Enterprise Offices and others – ask everyone for help, there’s plenty of it out there so you don’t have to shoulder all the burden! Check out www.supportingsmes.ie for potential funding supports.

(6) Leave the Branding / logos until you have your recipes sorted out. People love this part, but sometimes jump ahead to it too soon! Branding is no quick job, it takes consideration. Check out this handy guide.

(7) Labelling is really important – there are very particular legal requirements for labels which you must follow including Allergen declaration, weight, nutrition information, ingredients and so on. make sure you do this properly before you print labels or order packaging. Mistakes can be costly!

(8) Packaging will help protect your food as well as simply presenting it for sale. packaging might also determine the target market – no matter how good the food is, if the packaging is cheap and shoddy looking, it won’t sell to high end consumers.

(10) JUST DO IT – Once you make your first sale – you’re in business!

The photos below feature some producers from Mayo & Roscommon who took part in the Bord Bia / SuperValu Food Academy programme in 2016/17, one day this could be you!

Growing Locally !

Today I finished giving the ‘Grow your own Future’ course for Clár I.R.D. in association with the Local Community Development Programme administered by South West Mayo Development Company Ltd. As well as training in Business Planning for Small Rural Enterprises, I gave a one day introductory course on Opportunities in the Small Food Sector- they all said they enjoyed it, hope they meant it!

The thing with setting up any new food business is to make sure you’ve really throught it through – what you’re going to produce, is there a market? can you get shops to sell it for you? who is going to do the deliveries? can you do the work and manage the business all a the same time? how much will everything cost? how much should you charge?….the list of things to think about seems endless…but as with all things, knowledge is power! So, hopefully my veg growers are feeling pretty powerful this evening, at least a bit more than they did a couple of weeks ago before we started!

This was all part of the Growing Locally project based at Mayfield, Claremorris, Co.Mayo. This project was set up supported by The Arthur Guinness Fund & Clár IRD in 2010. Its a community owned horticultural project established as a Social Enterprise and strives to meet social objectives by trading commercially.

For more information about Growing Locally, call 094-9371830