OUR VALUES
Legacy
We honour where we’ve come from and the hard work that got us here. Each of us leaves our own meaningful mark, and your personal legacy is about the impact you leave behind. We’re building something that will last, making a positive difference for generations to come.
Foodie
Passion for good food is really at the heart of who we are. Whether that’s creating and perfecting recipes, making sure everything’s just right in production, or supporting behind the scenes, we all share a love of quality, creativity, and great flavour. Everyone does their bit with a genuine love for food.
Integrity
We do things the right way by being true to our word and treating everyone both inside and outside the company with honesty and respect. We hold ourselves accountable, act with fairness, and ensure transparency.
Togetherness
It’s about collaborating as a team, embracing diversity, and supporting each other to create a positive place to work. We also succeed by collaborating with our long-standing partners outside the company, building relationships that stand the test of time. We know we do our best work when we do it together.
Progressiveness
We have a growth mindset. We are always learning and innovating to improve the business, our processes, and ourselves. Whether it’s in how we work, how we serve, or how we grow personally, we’re always looking to get better together.
Pride
We take pride in everything we do; our work, our team, and our brand. Every detail matters to us, and we strive for excellence in everything we do. It’s the sense of care and attention that shines through in our work every day.
Alison Lynch, Quality Assurance Officer
For Alison, Arthur Mallon Foods has always been part of the family. Her father started working with Arthur in the original butcher’s shop, delivering orders on the bike before becoming the very first Arthur Mallon Foods van driver. So, when Alison joined the company at 15 for a summer job wrapping sausages, it felt like the most natural thing in the world.
Tony Murphy, Facilities Engineer
Next year will mark 40 years since Tony Murphy first walked through the doors at Arthur Mallon Foods. Over the decades, Tony has worked in just about every corner of Arthur Mallon Foods, from production, to dispatch, to maintenance. Today, he’s a Facilities Engineer, but he still talks fondly about those early days side-by-side with Paddy on the line. When asked to describe Mallons in three words, Tony didn’t miss a beat: “Happy go lightly"
Derek Argue, Culinary Innovation Manager
At Arthur Mallon Foods, culinary innovation means pushing the boundaries of flavour and tradition to create extraordinary food experiences. It's about blending heritage with creativity, crafting products that inspire chefs, delight families, and bring people together around the table. Innovation is at the heart of everything we do – from our kitchens to yours.
Paddy Lappin
"I wouldn’t leave and go anywhere else. They have always been very good to me." And after four decades, Paddy still says the same thing about Arthur Mallon Foods as she did on day one: "It’s busy and lovely."
Pamela Hughes, Head of Finance
I used to hear people talk about Mallons all the time, and I thought, "He [Paddy] must be a great entrepreneur, the way everyone talks about him." I remember saying to myself, "I need to find out how to work for this man!"
Cathy Flynn, HR Manager
At Arthur Mallon Foods, every voice matters. We don’t just see roles, we see stories, and the people behind them. That genuine care and connection is what makes this a place where work feels meaningful.
Brian Walsh, Managing Director
We try to live our value of legacy through the implementation of the most sustainable practices across all functions of the business. We strive to minimise our environmental impact ensuring long term viability through best practices on waste reduction, energy efficiency, responsible water management and supply chain transparency.
Helen Doran, Head of Operations
"I started in Mallons in November '95, and now 30 years later I have never even considered moving companies, which says it all." Helen spent almost three decades in quality and technical before moving into her current role as Head of Operations. Through every challenge, it's the sense of family that has kept Helen here. When asked to sum up what Mallons means to her, she doesn't hesitate: "Family. Supportive. Progressive."
Origin Green is a voluntary program, led by Bord Bia Ireland, uniting the food industry – from farmers to food producers, retailers to food service operators – in the common goal of sustainable food production.
