Our Blog

  • 11th May 2011 Famous chef visiting

    At the end of April, Kevin Dundon, the famous Irish chef, and his family visited us in the Burren Smokehouse. Even if you had no interest in cooking, you would know him from TV shows and the very well done advertisements for a well-known Irish supermarket chain in which he visits and presents loc... Read more
  • 11th May 2011 The Burren Slow Food Festival...

    It is the time of the year again for the Burren Slow Food Festival which takes place in Lisdoonvarna (Co. Clare) from 20 to 22 May. The motto of this year's festival is "Local food, local jobs" - a notion that becomes more prominent and important in everyday Irish life. One proof of this chang... Read more
  • 11th May 2011 Our Salmon in Washington DC!

    Famous Irish chef Neven Maguire requested our Burren Smoked Irish Salmon for an event taking place in Washington DC on 3rd May. Birgitta's daughter Sarah did her transition year work experience in MacNeans House & Restaurant in Blacklion (Co. Cavan) recently. Birgitta brought some Burre... Read more
  • 11th May 2011 Breaking News: Wild Salmon back!

    For the first time since 2006, the first draft netted Wild Irish Salmon will be caught for us in mid May by fishermen in the Blackwater River, County Cork.  It will be available in small amounts only and most likely be at the same price level as gold nuggets (possibly) found in the same river! ... Read more
  • 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 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

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