Peter Hannan of Hannan Meats in Moira is building a new food hub for artisan and smaller food producers outside the village

By Sam Butler
Published 14th Jun 2024, 14:39 BST
Peter Hannan of Hannan Meats in Moira is building a new food hub for artisan and smaller food producers outside the villagePeter Hannan of Hannan Meats in Moira is building a new food hub for artisan and smaller food producers outside the village
Peter Hannan of Hannan Meats in Moira is building a new food hub for artisan and smaller food producers outside the village
Food lovers here and abroad are set for a major boost from a significant investment being undertaken by Peter Hannan, the award-winning meat entrepreneur, near Moira in Co Down.

The owner of multi-award-winning Hannan Meats in the village, one of the UK and Ireland’s most successful processors of premium meats, Peter is developing a visionary artisan food hub for smaller producers that could mean a host of new foods and greater availability of existing products here and abroad.

Peter has acquired the former Tannery bar/restaurant, a 10,000 square foot site with surrounding land, outside the picturesque village and plans to convert it into state-of the-art facilities for smaller food producers.

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Already lined up for the development are Abernethy Butter and Ispini Charcuterie, two award-winning artisan enterprises.

Luxury artisan Abernethy Butter, now owned by Peter Hannan, is set for his planned food hub in MoiraLuxury artisan Abernethy Butter, now owned by Peter Hannan, is set for his planned food hub in Moira
Luxury artisan Abernethy Butter, now owned by Peter Hannan, is set for his planned food hub in Moira

“We’ve exciting plans for the site that will assist the growth of our artisan sector that’s been making a significant contribution locally and in Britain and the Republic,” says Peter. “It’s a sector with immense potential in both short and long-terms,” he adds.

Peter acquired Abernethy Butter a couple of months ago on the retirement of founders Will and Allison Abernethy and vowed to ramp up production of the unique butter to meet the growing demand from restaurants, fine food retailers and bakeries in Britain and broad.

His aims to make the luxury butter, launched in 2005 in Dromara, Co Down, by the Abernethys, more widely available.

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He stepped in buy the business to ensure the survival of the widely acclaimed butter that’s used by top chefs, food stylists including Nigella Lawson and iconic London retailers Fortnum and Mason and Harrod’s.

He’s also been working closely with Ispini owner Jonathan Cuddy to increase sales of the award-winning cured meats.

This has included a distribution agreement with Craigavon’s Craic Foods, a small company Peter owns with chef Paul Clarke producing relishes, chutneys and other products for chefs in particular.

Some of the products developed by Craic Foods may also be switched on completion of the new food hub.

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Related topics:Paul ClarkeIreland