Burren Smokehouse is fully committed to Environmental Good Practice following the Geopark Sustainable Code of Practice for Tourism from Management and through to members of staff. We are committed to provide relevant and accurate interpretive information to visitors on the natural and cultural heritage of the Region.
We are proud to be part of Burren & Cliffs of Moher UNESCO supported global Geopark Status.
We provide a facility that encourages visitors to visit the region and positively impact on our local economy, our local community and without harming our environment.
In our Visitor Centre, we provide visual wall maps, free Geopark visitors maps and information about other Burren Ecotourism providers. We have an information point and a workstation where visitors can search and view the Burren Geopark website.
Our Gold Ecotourism Ireland plaque certification is visible as well as our Organic standards, commitment to Slow Food philosophy and local produce.
We retail other artisan Burren food products, Clare food products and Irish artisan food products acting as a window showcase for Irish Artisan Food. They are also made available on our website for mail order customers.
At the Burren Smokehouse visitor Centre you can experience the taste of our Burren Artisan Smoked Irish Organic Salmon. We have also got a DVD explaining the heritage of the ancient craft of smoking salmon in Ireland available in English, French, German, Spanish, Italian & Swedish. Generally, we have multi-lingual staff to give futher information.
Our members of staff are trained to provide and find information as to where next to visit in the area.
We actively promote the Burren Food Trail and Burren Adventure programme on our Facebook page, on Twitter and through posters and brochures in our Visitor Centre.
Several members of the Burren Smokehouse team have undertaken "Leave no Trace" training (February 2014). Visitors can read more about "Leave no Trace" online on our website and also in our information folder in the Visitor Centre.
Burren Smokehouse have taken out membership with Burren Beo and actively support and part take in their programme. Birgitta Hedin-Curtin has been invited to the Burren Beo board.
Burren Smokehouse have appointed a Green Team of Staff and Management that will meet on a monthly basis to monitor and make continual improvements in our efficiencies of reduce, recycle and re-use energy, water and waste. We have established a baseline for 2012 and 2013 and will measure our energy, water and waste on a monthly basis.
Many Burren Smokehouse staff live locally and walk to work. We welcome cyclists, walkers and visitors that use public transport and give a 10% discount of Burren Smoked Irish Organic Salmon purchases as an incentive for using sustainable transport.
More information on how to access us with sustainable transport is available on our website.
Burren Smokehouse sources 100% of our Organic Salmon, Trout and Mackerel from Ireland. We source other Irish artisan Foods from the Burren, County Clare and from Ireland.
We use local service providers and craftsmen.
Birgitta & Peter Curtin have during their almost 30 years in business been committed to Conservation, Promotion of and Networking in the Burren with other businesses and Tourism businesses. We are founding members of Slow Food Clare and have been organising the Burren Slow Food Festival since 2005.
They are founder members of the Burren Ecotourism Network and act as advisors to the Burren Geopark.
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