Today Jo Discombe our Business Development Director has been out talking to Booker Area and Butchery Managers about the new range of Blackgate Signature sausages we make for them!
My job at Finnebrogue is always exciting! Every day is different – this week so far has consisted of
identifying exciting new ingredient suppliers and today talking to a conference room crammed with Booker Area and Butchery Managers. Hence the mess that is my desk this evening, littered with exciting new ingredients, food magazine clippings and Booker’s latest Catering Specials leaflet in which our consultant development chef Chris Burt features this month – talking of his respect for the Blackgate Signature brand.
With my butchery background it is always great to engage with other butchers, and these guys were certainly enthusiastic. Booker decided to launch a Blackgate Signature sausage range with us after the massive success with Blackgate Signature Beef. I walked the room through our business history, focussing on our love of the land and food. I then got into sausage making production and we thoroughly enjoyed discussing people’s favourites because sausage is quite an emotive topic! Coarse or fine, thick or thin, flavoured or classic and so on! The new Pork and Leek, Armagh Bramley Apple and Kentish Cider and Honey Roast Pork were very much winners for butchery team at Booker Derby!
I had a thoroughly enjoyable day with the guys and can’t wait to meet more of them as we travel around telling everyone how tasty the new sausage range is. Made only with whole cuts of prime pork shoulder and belly, and deliciously gluten free too!
Thank you for having me team Booker.
