Finnebrogue
Working at our organisation
Finnebrogue is a family-owned business and one of the UK’s most innovative food producers. Its story can be traced back to 1991, when the late Denis Lynn bought the Finnebrogue Estate in County Down. It’s the land where they first bred a herd of deer. Where they built a business with a handpicked team that has now grown into a community of over one thousand loyal people.
Finnebrogue made its name producing premium sausages for leading supermarkets, before launching its revolutionary Naked bacon and ham, made without nitrites, in 2017. From its four sites in Downpatrick, including a state of the art plant based facility, Finnebrogue produces numerous own-label bacon, sausage, burger and vegetarian products to leading supermarkets, alongside its own Finnebrogue and ‘clean label’ Naked ranges. Finnebrogue’s mantra remains unchanged since 1991: we make food the best it can be without being bound by the way it has always been done.
The future of the global food industry depends on our ability to attract, develop, and retain the very best talent. That’s why I am proud that Finnebrogue is a founding signatory of the Food Business Charter and commits to a minimum of 40% female representation by 2035.
Finnebrogue is also the first UK food producer to secure Diversity Mark accreditation.
At Finnebrogue, we believe that fostering a truly diverse and inclusive workforce isn’t just the right thing to do—it’s fundamental to driving innovation and long-term success.
We are committed to advancing gender balance, breaking down barriers and investing in leadership development programmes that empower female talent at every stage of their careers.
Key Facts
We are humble foodies on a mission to make food the best it can be.
Our ethos is based upon a belief that people are the lifeblood of our business.
Doing what is right for people and planet is integral to everything we do.