Monthly Archives: March 2011

  • 22nd March 2011 Hot or cold smoked salmon?

    Do you know the difference between hot and cold smoked salmon, or which one is the traditional Irish way of smoking? If not, we might be able to clear up the confusion... The traditional Irish (and central European) way of smoking salmon is cold smoked. That means that the salmon is in the... Read more
  • 14th March 2011 Birgitta on Clare FM

    Birgitta was on Clare FM, our award-winning Clare Radio station, yesterday (10 March 2011). Ed Myers talked to Birgitta in the studio about her upcoming tasting session for customers at Fortnum & Mason on 16 and 17 March (St. Patrick's Day!). Of course, she brought also some salmon for him an... Read more
  • 13th March 2011 Our Salmon Buying Club

    The Burren Smokehouse SALMON BUYING CLUB is an idea that was inspired by our customers who saw the advantages of amalgamating their orders with other smoked fish lovers among their relatives, neighbours, friends and work colleagues. What are the advantages for you? When you ask the people in ... Read more
  • 4th March 2011 Pasta with Avocado cream and Hot Smoked Salmon

    - serves 4 - This easy recipe only takes 30 minutes to prepare from scratch. Tip: if the avocado is not quite ripe yet, wrap it into newspaper with an apple for 1 to 2 days. Ingredients: 3 tomatoes 2 small onions 1 clove of garlic 500g short maccaroni pasta salt 2 ripe avocados 3-... Read more
  • 4th March 2011 Food Tourism and Eco-Tourism

    This week will see the official launch of the Burren Eco-Tourism Network (BEN). The network links very different businesses in their efforts to offer the gentle approach to tourism. The Burren Smokehouse is part of this network, and also innovative ideas like the Clare Farm Heritage Tours Co-Op w... Read more
  • 4th March 2011 Biofach - a success

    In the middle of February, we went to the biggest and greatest organic fair in the world, the Biofach in Nuremberg, Germany. The sheer volume of products and exhibitors is amazing. We were part of the communal Bord Bía stand where we had an Irish Night with delicious food and drink from the exhib... Read more
  • 4th March 2011 St. Pat's Tasting at Fortnum & Mason

    Over St. Patrick's Day (16 and 17 March), Birgitta will be at the prestigious (delicatessen) store of Fortnum & Mason's in London to offer tastings of our smoked salmon to their shoppers. So if you are in the area, please come by and say hello, Birgitta would be delighted! We have started ... Read more
  • 4th March 2011 This new website

    Our new website is live, and we are very proud to have such a modern online facility with lots of comfortable features for you. For example, you can now store as many delivery addresses as you need - you only enter them once, and the next time you want to ship to one of the saved recipients, you ... Read more

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