• Blakemans Sausages
Manufacturers and Suppliers of Chilled, Cooked & Frozen Quality Sausage
Meat Based Products Supplied to the Wholesale, Catering and Food Services Sector

Blakemans News

  • March 2017

Getting into Training for The Big Event

As part of their 65th anniversary celebrations, James T. Blakeman and Co Ltd, one of Europe’s leading food manufacturers have pledged to support the DougieMac by choosing the hospice as their nominated charity for 2018.

Their senior management team, have in fact committed to undertake fundraising activities right throughout 2018, as just one of the exciting ways the Newcastle based business is planning to mark its milestone year. The first event that the Blakemans team will be supporting by putting forward a team to participate in is the DougieMac’s 5K race that will be held at the Wedgwood Estate in Barlaston on March 25th.

Blakemans have also been confirmed as the headline sponsor for the hospice’s annual bike ride in May. This event will see entrants raise money through taking on a number of challenging courses from the MiniMac 9 mile route to the Ultra 90 mile course. A team from Blakemans will themselves be competing in the cycle event, with both participants and spectators being able to sample some of the manufacturers delicious sausages at a barbeque laid on by them at the end of the course. Other fundraising activities planned by the team at Blakemans during 2018 include members of staff taking on the challenge of the Potters Arf Marathon, UK Corporate Games and Killer Mile, hosting a Fun Day at Newcastle Town Football Club and sponsored body waxes.

James Morris, Head of Business Development at Blakemans said: “As a business we have always actively supported a number of local charities and community groups through donations, but with this being such an important year for us we wanted to mark it by doing something extra special.

“We already have a great relationship with the DougieMac Hospice and it’s such a worthwhile local charity for us to get behind and support. Committing to undertake multiple events throughout the year is a real challenge but one that I know the whole team will rise to.”

Suzi Smith, Head of Fundraising at the DougieMac said: “ We are delighted that Blakemans have chosen to support the DougieMac in what is also a significant year for us, as we celebrate our 45th anniversary. We can’t wait to see all of the activities the Blakemans team take on and we wish them luck in completing all their challenges!"

  • March 2017

National Fish & Chips Awards 2018

  • February 2017

UK Sausage Week

  • December 2017

'The Worlds Strongest Man gets in training to tackle a monster.'

When Mr Philip Blakeman first met Eddie Hall he told him that he was brought up on Blakeman's sausages, so we thought it would be great to get him in and to pull the first order produced from the new £1.3 million pound cooking plant. The blossoming relationship with Eddie has now seen the largest product in Blakeman's history a 12" high meat content sausage named ‘The Beast’ in honour of Eddie and his achievement.

So put your customers to the challenge to see if they too can tackle 'The Beast.'

  • July 2017

'The Worlds Strongest Man takes the strain'

The '2017 Worlds Strongest Man' Eddie Hall was invited to open the new £1.35 million production facility at the High Carr factory. In true 'Eddie' style he took the strain as he pulled the first production load from the premises, signalling, yet further investment of Blakeman's expansion within the cooked product market. The conversion of one cold store unit by McVeigh Projects, taking only 40% of its floor space, creating a manufacturing facility from raw ingredients to cooked product all contained in one auditable area.

Blakeman's have increased their cooked volume by up to 35% (42,000 kg) with less handling of its products whilst still maintaining full traceability.

Tote bins of meat are accurately measured by in floor weighing scales, minced mixed using a KG Wetter and transferred to a Handtmann filling system. Sausages are then portioned and transported by an Arnott conveyor directly to the GEA inline frying facility. The process from raw material to finished cooked product in less than 50 minutes reduces the lead time for customers in the ever fast paced food industry.

"That is as impressive as Eddie"

  • June 2017

Eddie Hall Wins 'The Worlds Strongest Man' Title

A massive well done To Eddie 'The Beast' Hall who was crowned 'The Worlds Strongest Man' in Botswana today, (28th May) the first British man to take the title in 24 Years.

Following his historic win Eddie's manager Mo Chaudry said that he is pleasantly shocked and very proud.

"Eddie has dreamed of this day for the last six years of his life, he had to be on the money his training has been relentless to make his dream come true."

He beat the Icelandic strongman Hafpor Julius Bjornsson in to second place, who is well know for playing 'The Mountain' in Game of Thrones. Eddie also beat the four times winner Brian Shaw of the USA who finished in third place.

Huge Congratulations from all at Blakemans

  • February 2017

'Strong Connection'

Blakeman's are extremely proud to be sponsors of supreme Eddie 'The Beast' Hall, 5 times the UK's strongest Man and 3rd Strongest Man in the world, as he enters the competition arena this year to realise his goal to become the winner. Eddie a local lad with a strong appetite for Blakeman's sausages holds the world record for a dead-lift of 500 kg that is just under half a ton or in Blakeman's terms 110 boxes of Supreme Sausages.

Eddie 'The Beast' Hall retains his UK title of The Strongest Man at the Doncaster Dome

He said: "I gave it my all and I think I won by a good 10 points. I could have missed an event and still won so I'm pretty happy with that."
It is so important to me to keep improving on my weaknesses and my strengths.
Thanks to all the people of Stoke-on-Trent who are behind me in my effort to win 'The Worlds Strongest Man' title later this year.

...Wow! Good Luck Eddie from all at Blakeman's in your quest.

  • January 2017

National Fish & Chips Awards 2017

John Dory's in Lisburn, County Antrim, has won the Staff Training and Development Award after frying out on top at the 2017 National Fish & Chip Awards (26 January), organised by Seafish.

“We recognise the importance of up-skilling our workforce and have put staff through numerous formal courses, supplemented with in-house training. We want to provide opportunities for our staff to gain qualifications and develop their skills.
“I’m so proud to be bringing a national award home to Northern Ireland! Over the past few years we have worked hard to ensure that high standards are met across all our locations and we will continue to strive for excellence.”

Mark Polley (Director) John Dory’s
Lisburn, County Antrim
Northern Ireland

  • September 2015

Young Fish Friers Factory Tour

The UK’s best up-and-coming young fish friers, announced as part of the 2016 National Fish & Chip Awards, got an inside glimpse into the James T Blakeman & Co. Ltd. ‘Supreme Sausage’ factory today (8 September) as they experienced a behind-the-scenes tour of the 57,000 sq ft manufacturing facility.

As the factory opened its doors, the frying enthusiasts discovered the ingredients, staff and state-of-the-art equipment and distribution systems that go into producing one of the UK’s finest sausages. They also got one-on-one time with Rachel, learning tricks of the trade as they refined their sausage frying skills.

Philip Blakeman, said: "We wanted the young fryers to see for themselves how Blakeman’s quality products are manufactured with the utmost care and dedication.

“This tour of our factory may be a first for some young fryers. I hope they leave with the knowledge of how the humble sausage they serve to their customers is produced.”

  • September 2015

Chilling Investment

A chilling amount of  £900,000 invested is some what thawed by the efficiency and productivity gains at  James T. Blakeman (Services) & Co.Ltd cooking plant, with the installation of a double belted helix spiral freezer.

The schedule for the removal of an ageing system and installation period, whilst maintaining normal production would have taxed the metal of many a factory manager. The project management conundrum was put into the hands of  Blakemans factory manager Kevin Moller, "this project to say was a headache would be understating the task, yet after a strenuous 9 week period the plant was up and running" says Kevin.

The helix spiral double belted freezer system allows for better product integrity and allergen control combined with greater energy savings and boasts a product infeed temperature of +77° with an output of -30° within 30 minutes. Starfrost Freezing & Chilling Systems of Lowestoft were contracted to install a full internal stainless plant with a highly efficient hot gas defrost and CIP (Clean in Place) system, allowing for rapid cleaning and improved hygiene, with easy to clean slideable conveyor belts a further feature of the installation.

The location of the 'Green Solution' zero environmental impact Ammonia Glacier plant to an external site allows for a significant noise level reduction and frees up space in the working environment.

The ongoing  investment translates into lower operating costs with improved productivity and enhances Blakeman's standing in the industry and consolidates the commitment to its customers.

  • September 2015

Not Just For Christmas

Delicious skinless pork sausages wrapped in tasty smoked bacon combined together to produce the classic traditional favourite ‘Pigs-in-Blankets’, a perfect addition to any meal.

  • September 2015

333 Breakfast Club

“James T. Blakeman & Co. Ltd are proud to be associated with ‘The Breakfast Club project a Greggs Foundation initiative started back in 1999, to give disadvantaged children a nutritional start to their day.

Blakemans having become a well established local and national company within the food industry felt the need to support it’s local community with help on this meaningful programme. We fully endorse ‘The Breakfast Club’s values for improving health, nutrition, social awareness and attendance, which can only lead to a positive improvement in the classroom results.” Mr Philip Blakeman Managing Director


Lynne Hindmarch tries her hand at Connect 4 with the children.

On June 23rd the partnership officially launched the 333rd Breakfast Club at The Burnwood Primary School in Chell, Stoke-on-Trent with Lynne Hindmarch from the Greggs Foundation and Mr Alan Green representing Blakemans aproned up to help out in the kitchen.