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Kelly's Butchers launch a New Vegetarian White Pudding

Kelly’s Butchers, in Newport, County Mayo, are well known for their award winning black and white puddings and for their sausages.

They’ve just officially launched two new products - Kelly’s Vegetarian High Protein Pudding and Kelly’s Hazlett. Both products were prize winners at the recent Blás na hÉireann Irish Food Awards.

Why would a butcher make a vegetarian breakfast pudding? "It’s simple really," says Sean Kelly, "Our customers kept asking for it!"

Kelly’s Vegetarian High Protein Pudding

A cooked breakfast is a tasty treat and a great start to the day. However the vegetarian breakfast plate has looked a little empty in the pudding department, but now Kelly’s Butchers have the answer – the delicious Kelly’s Vegetarian High Protein Pudding.

Kelly’s have used their years of practice to create a clever combination of spices with a soya base which gives a great texture and an exceptional flavour experience. No wonder it was a Silver Award Winner at the 2016 Blás na hÉireann Irish Food Awards!

Kelly’s Vegetarian High Protein Pudding is available in 280g pack (known as chubbs in the trade) which is exactly the same size as Kelly’s traditional Black and White Puddings.

Kelly’s Hazlett 

It’s been quite a while since I tasted "Hazlett", an old-fashioned traditional pork meatloaf. Kelly’s Butchers are always on the lookout for something different and have decided to reintroduce this family recipe. Fresh leeks, fresh carrots and a secret blend of spices have put a modern extra bite into this old favourite.

Hazlett was traditionally used as a sandwich filling, or cut into chunks and served in a salad or with pickles and cheese or you can cut it thick and grill or fry it like a pudding. It's also packaged in 280g chubbs.

Kelly’s Vegetarian High Protein Pudding and Kelly’s Hazlett are available in Kelly’s Butchers Shop, Newport, Co. Mayo and via the website along with many other products that can be purchased online at

10 Things to Know About... Beef and Beer, on Rte1 this Monday 5th December

This Monday, 5th December, RTE presenters Aoibhinn Ní Shúilleabháin, Kathriona Devereux and Jonathan McCrea are back with another program in the series: ‘10 Things to Know About’ which showcases the weird and wonderful Irish science behind aspects of modern life; from beef and beer to botox and bats!

Each week the presenters investigate a different topic of the research being done in Irish society.
In episode four of 10 Things to Know About... Beef and Beer, the presenters look at what makes Irish beef so popular, the factors in creating the perfect steak and also the rise of the Irish Craft Beer industry.

Ireland is famous for it’s food and drink; from dairy produce to beef and of course a good ole pint of the black stuff- but how much do we really know about what makes Irish food so special?

What’s the Beef:
Irish beef is renowned throughout the world for it’s quality and taste- so what makes it so special? Kathriona travels to Amsterdam to meet Alain Alders, Michelin starred chef to discuss why he values Irish beef so highly.

As a member of Bord Bia’s Chefs Irish Beef Club Alder’s gives us insight into just how popular Irish beef is the finest-dining  establishments throughout Europe.

One of the biggest factors in maintaining a high level of quality beef is how the animals are handled after death. Teagasc's Paul Allen shows Kathriona how they go about post-mortem handling of beef and the factors which impact on the final taste on our plates.

Try a Little Tenderness:
Post mortem handling is huge factor in high quality beef, but the program asks "Could the future of the perfect steak lie in genetics?" Jonathan meets Teagasc’s Dr. Donagh Berry who is looking to develop a ground-breaking first genetics test which could predict the tenderness of an animal’s offspring.

Also in the show they ask the question "What if you could create the perfect steak?"
There’s a whole weird science around it- Fergus reveals that scientists are working on it, but have racked up a whopper bill in the process…

Getting Crafty:
What goes hand in hand with a great burger? A cold beer! Ireland may be famous for Guinness, but the last decade has witnessed the emergence of the new kid on the block - the craft beer.
It's a booming industry with a projected €59m turnover for 2016 and  Aoibhinn looks at the explosion of the craft beer industry in Ireland and why this is so.

Aoibhinn visits Seamus O'Hara at O’Hara’s Brewery, where they see the key ingredients and processes that go into making a perfect pint.

Watch the program on RTE 1 Television at 8.30pm this Monday 5th December 2016.

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The Irish Food Guide is...

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The Irish Food Guide Blog includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit