It can be quite a task to meet consumers’ demand for healthy, high-quality seafood options – frozen, ready-to-eat or snack-sized. This is where Danny Sheridan comes to the fore.
As Sealord’s Innovation Manager, Sheridan leads a small team of ‘innovation superstars’ who do everything from developing new products for retail, export or food service to leading changes in factory processes.
“No day is ever the same. I could be in meetings discussing supplying new products to a customer, discussing a new retail product range, talking to suppliers or liaising with operations, sales or quality staff,” Sheridan says.
He is responsible for researching and monitoring global trends in food and product development. integrating this knowledge into Sealord’s annual innovation pipeline plan. Sheridan stays up to speed with trends and technological advances through regular catch-ups with a network of others in his field.
“The thing I like in New Zealand is that people are usually willing to share thoughts and discuss work challenges, which is quite refreshing coming from the world of UK business where there is less openness and collaboration.
“We have a great network of people both here and overseas and we catch up regularly. Having a genuine interest in food and new cool stuff always helps in a food business too,” Sheridan says.
Originally from the north of England, Sheridan started his career as a chef in British restaurants and several Michelin Star restaurants in Europe.
When he decided he wanted to leave the kitchen but continue his passion for great food Sheridan took on an innovation chef role developing new products for UK retail giants Tesco, Sainsbury’s and Marks & Spencer.
With this experience behind him Sheridan joined Sealord in 2014 as Group Innovation Chef. From there, he helped to grow Sealord’s brand by expanding the product range.
In 2021 Sheridan was promoted to Innovation Manager and now leads the team behind Sealord’s award-winning products.
