Last February, German food journalist and editor in charge Rainer Schillings came to Ireland to not only learn about seafood and smoked salmon, but also about certain aspects of the Irish culture in general. He was fascinated by our way of celebrating wakes and funerals.
He meant to stay for an hour at the most, but was so enthusiastic about what we are doing here, and by what Birgitta, the owner-manager of the Burren Smokehouse, had to say about the challenges and joys of working in the food industry that he ended up overextending his stay by at least 3 hours!
The pictures in the article are heavily featuring the Burren Smokehouse, and Mr Schillings is expertly explaining the situation with the wild and (organically) farmed salmon.
Rainer Schillings is the chief editor and one of the two managers of the publishing house 99pages. The magazine is aiming at professionals from the catering world and foodie-orientated lay people. Twice already their cover photo became cover of the month.