An east Cork seafood company is to invest over a million euro in an upgrade with grant-aid from a Brexit-related capital support scheme.
BalllyCotton Seafood is upgrading its production facilities and improving automation and efficiencies at its headquarters in Garryvoe.
The investment is supported by a €300,000 grant under the Brexit Processing Capital Support Scheme, implemented by Bord Iascaigh Mhara and drawn from the Brexit Adjustment Reserve.
Ballycotton Seafood employs more than 40 people at its processing activities, smokehouse, food preparation kitchen and three shops in Garryvoe, Midleton and the English Market in Cork City.
“Having improved processing capabilities and production capacity will help us move up the value chain and add value to fish through filleting, cooking, freezing and smoking,”Adrian Walsh, who runs the business with his wife, Diane, says.
Two chefs work daily in the large commercial kitchen in Garryvoe preparing a range of 25 ready-to-eat meals including chowders, seafood pies, sauces, crab, garlic mussels and breaded seafood.
“We had a healthy export business to the UK which was heavily impacted following Brexit. That was a very tough time and we had to look at different markets. We ramped up sales in Ireland and we are also doing exports to France,”Walsh said.
Adrian Walsh began working as a butcher, but 25 years ago he switched careers and joined the seafood business started by his parents Richard and Mary Walsh in 1985.
Adrian and Diane’s son Kieran is now working in the business and will eventually take it over. “We are delighted that it will be handed down to the third generation,” Walsh says.
