BallyCotton Seafood in East Cork is to invest more than €1 million in 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, recommended by the Seafood Taskforce established by Minister for Agriculture, Food and the Marine, Charlie McConalogue. The scheme which has now closed was funded by the European Union under the Brexit Adjustment Reserve.
Ballycotton Seafood employs more than 40 people who work across its processing activities, smokehouse, food preparation kitchen and three shops in Garryvoe, Midleton and the English Market in Cork City.
According to Adrian Walsh, who runs the business with his wife Diane, the investment will add a more efficient automation system, upgrade fish processing equipment, improve traceability and expand the smoked salmon operations.
‘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. The investment in automation and processing is vital and will ensure more efficiencies and a streamlining of our operations,’ he said.
‘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.’
Adrian started his career as a butcher, but 25 years ago he switched careers and joined the seafood business started by his parents in 1985. Adrian and his wife Diane are now the driving force behind Ballycotton Seafood. Their 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,’ Adrian Walsh said.
