Annascaul Black Pudding being prepared.

 

 

Annascaul Black Pudding was first made at Ashe’s in Annascaul in 1916. We are the third generation to run Ashe’s shop in Annascaul. Believing the black pudding to be a unique product, we set about developing this side of the business. It was also a route for growth and stability as rural shops were in decline.

 

Together with our team, we now produce a product range of 11 products and are continuing to grow our range. There is great sense of personal and job satisfaction in producing premium, artisan food products. It is important to us to celebrate tradition and to value local food traditions. The future is in our past! It is challenging yet achievable to grow existing production through innovation and listening to customers without losing the quality and tradition of a 100-year-old food product. 

We aim to continue the traditions established while creating a new chapter.  

 

The Annascaul Black Pudding Team.

“There is no sincerer love than a love of Food.”

— George Bernard Shaw

Our Story

Annascaul in the early 1900’s. Annascaul is a village which through the century had 3 tailors, 4 shoemakers, 1 harness maker, 4 carpenters, 2 forges, 1 baker, 17 shops, 10 pubs, 1 creamery, 1 undertaker and a cooper.

Annascaul in the early 1900’s. Annascaul is a village which through the century had 3 tailors, 4 shoemakers, 1 harness maker, 4 carpenters, 2 forges, 1 baker, 17 shops, 10 pubs, 1 creamery, 1 undertaker and a cooper.

As with many local people, Michael F. emigrated to America. Many did not return. Michael F. ran a pub in Boston before returning to his native Annascaul with his American born wife Ella in 1913.

As with many local people, Michael F. emigrated to America. Many did not return. Michael F. ran a pub in Boston before returning to his native Annascaul with his American born wife Ella in 1913.

Michael. F. purchased the site for this shop in 1913 from the Tralee / Dingle light railway which ran along at the back of the shop en route to Dingle. He opened the business in 1916, a time of great political turbulence and upheaval. Throughout the

Michael. F. purchased the site for this shop in 1913 from the Tralee / Dingle light railway which ran along at the back of the shop en route to Dingle. He opened the business in 1916, a time of great political turbulence and upheaval. Throughout the Rising and the War Of Independence, there was much rebel activity in Annascaul and surrounding areas.

Michael F. and Ella on the mare known as “The Grey”.

Michael F. and Ella on the mare known as “The Grey”.

Tom Ashe chatting with locals outside the shop, his sister Helen who also worked at the shop, is in the background looking out the door of the shop.

Tom Ashe chatting with locals outside the shop, his sister Helen who also worked at the shop, is in the background looking out the door of the shop.

Sheila trained as a nurse in Oldham, England. She then moved to New York. Tom by now had inherited the shop from his uncle Michael F. having previously worked as a waiter on a cruise ship and a lorry driver in Tralee among other jobs. Sheila decides

Sheila trained as a nurse in Oldham, England. She then moved to New York. Tom by now had inherited the shop from his uncle Michael F. having previously worked as a waiter on a cruise ship and a lorry driver in Tralee among other jobs. Sheila decides to stay at home. They marry in September 1957. Their wedding reception was held at the Grand Hotel Tralee.

Tom with his children and friends.

Tom with his children and friends.

Tom and Sheila ran the shop & farm and raised their six children here – Mike, Jim, Maria, Eileen, Thomas and John until the early 1990’s when Thomas took over.

Tom and Sheila ran the shop & farm and raised their six children here – Mike, Jim, Maria, Eileen, Thomas and John until the early 1990’s when Thomas took over.

Thomas and Micheál at work in the abattoir at rear of shop. Cattle, sheep and pigs were slaughtered here from 1916 until 2001.Fresh blood from the abattoir allowed for the making of our black pudding which has been made here at the shop since 1916. A

Thomas and Micheál at work in the abattoir at rear of shop. Cattle, sheep and pigs were slaughtered here from 1916 until 2001.Fresh blood from the abattoir allowed for the making of our black pudding which has been made here at the shop since 1916. Annascaul Black Pudding has always been made in the traditional West Kerry way, oven baked in cakes. From the late 1990’s, the black pudding was distributed to shops in Dingle.

Thomas and Eileen started to expand the product range due to the popularity of the black pudding. White pudding, traditional pork sausages and dry cured rashers were added in the mid 2000’s. As the range of products grew, so too did the distribution

Thomas and Eileen started to expand the product range due to the popularity of the black pudding. White pudding, traditional pork sausages and dry cured rashers were added in the mid 2000’s. As the range of products grew, so too did the distribution network.

The next generation, Lucy, James, Ellen & Tomás, help out to varying degrees today!

The next generation, Lucy, James, Ellen & Tomás, help out to varying degrees today!

There are seven of us involved today in Annascaul Black pudding Co. plus a helping hand when needed from our family.

There are seven of us involved today in Annascaul Black pudding Co. plus a helping hand when needed from our family.

The full range of Annascaul Black Pudding Products.

 

 

Today Ashe’s Annascaul Black Pudding Co. continues to be produced at a dedicated production unit to the rear of the shop. Times change but tradition doesn’t. Annascaul Black pudding is still made at this premises to the same recipe as when it was first made. Our product range continues to grow as does our distribution to through a range of shops, restaurants, hotels and online sales.