Our Blog

  • 6th September 2012 Recognised by our Italian visitors

    Earlier this summer, we had two journalists from Italy visiting the Burren Smokehouse taking photographs and chatting to Birgitta. A few weeks later, an Italian family arrived at our visitor centre, with a copy of IRLANDA Bell'Europa in their hands. They instantly recognised Birgitta from the fun... Read more
  • 27th August 2012 Organic Week - come and taste our organic salmon

    Soon it will be Organic week in Ireland - and in the Burren Smokehouse: We are inviting everybody to join us in our visitor centre from 10 to 16 September 2012. There will be an ongoing organic smoked salmon tasting free of charge taking place. While you are there, you can watch the video show... Read more
  • 23rd August 2012 Re-opening of Kuwait branch

    After major renovation works which took place over the best part of the summer, the amazing Dean & Deluca shop in Kuwait will be opening doors again in September. The shop will be even more modern and sleek looking than before. We are just after shipping a new batch of Burren smoked Irish ... Read more
  • 17th August 2012 Going to London - Speciality Food Fair

    We will be exhibiting at the Speciality Food Fair at the Olympia in London from 2 to 4 September 2012. Come and visit Birgitta at the stand if you go to the fair! The Speciality Food Fair is an exquisite trade show where we have been exhibiting quite a few years now. Read more
  • 10th August 2012 Gold Medal at Great Taste Awards 2012

    We did it again - our latest creation Burren Smoked Irish Organic Gravadlax with Limoncello won a 1* Gold Medal at the Great Taste Awards 2012! It is a funny story how we got the idea of marinating our organic salmon with the lemon liqueur. It so happened that when at the world's biggest organ... Read more
  • 31st July 2012 Our man in New York

    This month, Smurfitts Business School fellowship student Gareth Murphy will start working at the Bord Bía office in New York. His mission will be to find new customers for the Burren Smokehouse and some other Irish food businesses, and to do market research. Gareth spent a few days with us in ... Read more
  • 30th July 2012 A short history of the barbecue

    Just to let you know straight away: apparently, slapping a steak on a barbecue, charcoal it and then smother it in various American white and red sauces is NOT considered proper barbecuing. That out of the way - where does this tradition derive from, and who "invented" it? The origins of the b... Read more
  • 28th July 2012 Amazing food Per Se

    Restaurants with 3 Michelin stars usually have their own sommeliers (wine experts) who match the dishes chosen by the guests with the best suitable wines. Birgitta recently had the experience with not one but two sommeliers to help her with the wine selection in the Per Se Restaurant in New York.... Read more
  • 27th July 2012 Selfridges convinced of Burren Organic salmon

    Do you remember our participation in Selfridges promotional weeks in April? Under the motto "Delicious Ireland", 50 producers of fine foods had the opportunity to prove themselves and their products to the English market for three weeks. Some among these did so well that Selfridges decided to lis... Read more
  • 25th July 2012 Irish Times: Questions put to Birgitta

    On two occasions, the Irish Times recently asked Birgitta questions about herself, her business and asked for her recommendations of local places in Clare. The fact that the renowned Irish newspaper approached Birgitta twice is highlighting the ever growing profile of Birgitta in the food world! ... Read more

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