|Civic recognition for the Mulcahys including|
father Jack (left), mother Mary
and Tim with citation.
|Ready to roll at new Ballyvolane facility|
|All about the flavour!|
|Early days in the market|
Cleaning is a constant. They also use a “fogging machine”. This reaches the spots that other methods can’t access, and it especially useful for fans and motors. And the regulations on hygiene - I had to get togged out with coat, hat and shoe covers - follow the chicken all the way through from inward delivery, through the different areas, to the blast chill (cold in there!) to their chill dispatch area.
|New generation. Tim with daughters Judy|
and Ali (right) at the Blas prize-giving.
See Previous article on the Chicken Inn here