Our Blog

  • 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
  • 30th June 2012 Video from Burren Slow Food Festival

      Here is the link to a great video from this year's Burren Slow Food Festival in Lisdoonvarna. It features Aidan McGrath from the Wild Honey Inn, Frank Fleming from "Responsible Irish Fish Label", Irish TV-chef and cookbook author Donal Skehan (photo), Birgitta Hedin Curtin from t... Read more
  • 28th June 2012 Birgitta's Organic focus

      Over the course of the last 12 months or so Birgitta and Junior Minister at the Department of Agriculture, Shane McEntee met on various occasions in their official capacities. During those meetings, the Junior Minister got to appreciate Birgitta's passion and knowledge for all foods... Read more
  • 25th June 2012 We are part of the Volvo Ocean Race in Galway

    Galway is the final port of the most exciting and excruciating race around the world. In 2009, we had an amazing time there, and this year we are having a stall in the Food Pavilion under the umbrella of Bord Bía and Tourism Ireland where you can taste and buy packs of our salmon and other food p... Read more
  • 20th June 2012 Seaweed Foraging - an eye-opener

    By Karin Funke   When Birgitta asked me to go on the seaweed foraging walk that was organised as one of the many events of the Burren Slow Food Festival (May 2012), I was delighted as I had discovered the benefits and secret life of seaweed a few years ago. That was around the time... Read more
  • 14th June 2012 Catherine Cleary's tale of the Food of the West

    Catherine Cleary from the Irish Times attended the Burren Slow Food Festival here in Lisdoonvarna last month and had a lot to write about. In her article in the Irish Times (9 June 2012), she is raving about the Wild Honey Inn and Aidan McGrath's food (the menu features of course our Burren Smoke... Read more
  • 31st May 2012 What we are up to

    Birgitta will be attending several events this month in order to promote our Burren smoked Irish salmon. She will be in Dublin to dine with the Swedish ambassador, go to the States and to Sweden. Having recently become a member of the Swedish Chamber of Commerce in Ireland, she has attende... Read more

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