Kettyle Foods attributes pioneering ideas to key for success

Innovative ideas and new product development are the secrets to triumph, according to Kettyle Irish Foods. 

The Northern Irish firm, based in Lisnaskea in Co Fermanagh, has introduced a steak from hop-fed cattle and aged in a malt keg. This follows on from Kettyle working in conjunction with Guinness to produce a premium Guinness burger, which was launched last year. The business also claimed to be the first to develop meat aged in a salt moss chamber.

“Our Malt Keg Beef Ribs and Hop-fed King Arthur Rib of Beef have truly set a new level for us,” said Maurice Kettyle, managing director of Kettyle Irish Foods.

“Our successful products this year have been the result of continuous development and innovation with a desire to produce exciting mouth-watering food.”

Kettyle Irish Foods supplies its meat to a number of high-end retailers and restaurants in Britain, as well as in other parts of Europe and the Middle East.

Recently, the firm found success at the Great Taste Awards where it was presented with five 1-stars and three 2-stars across multiple products.

“We are delighted with the outstanding Great Taste results,” added Kettyle. “The recognition from the distinguished panel of judges is a testament and a reflection of the passion and dedication to our craft. Great Taste is widely respected and acknowledged as one of the highest accolades for artisan foods.”

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