Food entrepreneur Dennis Lynn, 59, started this business from his 600-acre Finnebrogue Estate in Co Down, selling venison products to restaurants as well as retailers such as Marks & Spencer. The business now makes the sausage brand of top Irish chef Paul Rankin as well as gluten-free sausages under its own brand, The Good Little Company. Last year it opened a £25m, 160,000-sq-ft processing plant to increase international sales. Managing director Brian McMonagle, 49, joined in 2014 and oversaw a rise in profits to £4.6m the following year.
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