In 2000, Sean Kelly of Kelly’s Butchers in Newport built a 2,000sqft factory to produce black and white pudding as well as sausages. It was constructed on the back of stricter legislation around food safety. By then, the brand was well-established having won numerous awards since the late 1980s when the family began entering the products into competitions.

By 2002, the realisation that a newer, more modern larger factory would need to be built to facilitate the level of demand for the products was a reminder of how well-respected and high-quality they were.