Media Coverage

Sunday Times Burren Ecotourism Food Trail Sunday Times – supplement “Irish Food Guide”
6 April 2014

This is the second year that the food-related members of the Burren Ecotourism Network put together a summer series of interesting and tasty foodie events. Every Monday one of these events will take place.

It is great to see that the Sunday Times has gotten wind of it and, through this big article, has Sunday Times Burren Ecotourism Network Food Trail Burren Smokehousemade it widely known to the whole nation.

Click on the pictures to see them clearly.

See here for more details about the Food Trail Series.

Daily Mail Great Taste Awards 2013 Burren SmokehouseDaily Mail
11 September 2013

The article in the Daily Mail (Ireland) couldn’t have summarised it any better: winning all the medals at the Great Taste Awards 2013 is another highlight in our history. The other highlight had been providing the Wild Smoked Irish Salmon for the state dinner in honour of  Queen Elizabeth II.

These are exciting times for the Burren Smokehouse: We won three 3-star medals and one 2-star medal for our Burren Smoked Irish Organic salmon products! Two of them are very new and creative additions to the different marinades (read more here).

As the article says, right after the winner of the Great Taste Awards were announced, we were contacted by Fortnum & Mason (who we already supply with our organic salmon), and by Harrods and Selfridges. They all wanted to list our award-winning qualities. And we are proud to announce that as of now, our Burren Smoked Irish Organic Salmon can be bought in all three of the most prestigious department stores in London!

The only little thing that the Daily Mail got wrong was the caption of the picture… We are not sure where they got this fairly old picture from, but it certainly doesn’t show Birgitta’s husband Peter Curtin, but former manager Greg Davidson!

Click on the picture to read the text of the article.

IRLANDA Bell’Europa
August 2012

Irlanda dell Europa magazine Aug 2012 Birgitta & Peter CurtinEarlier 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 a funny picture the journalists took during their visit.

These people then excitedly talked to Birgitta who happened to work in the shop, and were kind enough to give her their copy of IRLANDA Bell’Europa!

Click on the picture to read the text (in Italian).

Interview on Gardenville.tv
June 2011
burren smokehouse gardenville.tvThe Bloom in the Park show in Dublin’s Phoenix park is an annual event where we regularly have a stall to meet with customers new and old. During the days of the show, Gardenville.tv interviewed Birgitta, and that gave her the opportunity to not only promote the Burren Smokehouse, but also the Burren region. Birgitta explains the smoking process and talks about the favourable characteristics of our location. The passion for the business is definitely showing!

Here you can watch the video.

Irish Times Burren SmokehouseBurren Ecotourism Network launched – “Go on, go on, go on!”
Irish Times, 12 March 2011

After three work-filled years of training and putting into place, the Burren Ecotourim Network was launched on 3 March in Gregans Castle Hotel, Ballyvaughan. The article in the Irish Times decribes the different kinds of businesses involved in the Burren area – and there really is a wide range! Read the full article here online.

Irish Examiner Fortnum & Mason

Deal with Fortnum & Mason!
Irish Examiner 12 March 2011

The Irish Examiner published an article about the Burren Smokehouse’s deal with Fortnum & Mason – we now smoke Organic Irish Salmon which is sold in a packaging exclusively created for this purpose by F&M. The article also describes how we are making every effort to export into countries we have not been presented by shops yet. Read the full article online here.

Birgitta on Clare FM!
Clare FM, 10 March 2011

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 and his colleagues. When, at the end of the interview, Ed tasted the salmon, there were seconds of silence, only interrupted by his sounds of appreciation…

Click here: Clare FM interview on 10/03/2011

Farmers Journal

Irish Country Living / Farmers Journal
13 November 2012

In the Irish Country Living section of the Farmers Journal – Ireland’s leading weekly papers for everybody engaged in agricultural activities – there is a big, well put together article about the Burren Smokehouse and the Roadside Tavern. It also features lovely new pictures taken recently in the Smokehouse by Roger Overall.

Irish Times - Christmas Special

Irish Times – Christmas Special
25 November 2010

The Burren Smokehouse features in the Special Report supplement to the Irish Times called “It’s Christmas”. We were contacted by the author Caroline Hennessy, and a week later, a lovely little article with a picture appeared under the header “Food Glorious Food”!

Irish Country Living
7 August 2010

Irish Country Living is a supplement to the Farmers’ Journal. One of their writers came to the Burren Smokehouse recently to see with their own eyes what we are about:

“Looking for a visit to Clare with a difference? Think you’ve already seen all the Burren has to offer? Think again. Set in the scenic environs of Lisdoonvarna in Co Clare, the Burren Smokehouse has been honoured with Two Star Gold awards for their Irish hot smoked organic salmon with honey [...]. Call into their visitor centre and taste some of these treats. You can also experience the world that surrounds the smoking of salmon, discover mosaics inside and outisde the shop which depict the legend of the salmon of knowledge and look at the first kiln used by the Burren Smokehouse. They also sell locally produced crafts of the highest quality, including leatherwear, knitwear and pottery.”

The Irish Times Magazine
24 July 2010
A spot of free advertising was done for us by the Irish Times, undoubtedly triggered by our recent win of three Gold Medals at the Great Taste Awards 2010. Domini Kemp, a writer for the Irish Times Magazine, recommends especially the Organic Cold Smoked Salmon with Honey, Whiskey and Fennel: “The Burren Smokehouse has won plenty of awards for its great smoked fish. Its cold smoked organic salmon with whiskey, honey and fennel is to die for.”

Clare Champion
23 July 2010

Under the big headline “Yet another prestigious award for Burren Smokehouse”, the Clare Champion reports about the winning of three 2-star gold medals at the recent Great Taste Awards 2010, an annual competition where the Guild of Fine Food in England invite food producers to send in their products for testing and tasting. The article describes how the Burren Smokehouse achieves to maintain a high quality standard, and how the Great Taste Awards decision process works. Quote: “Peter Curtin believes the thorough testing process means that winning three awards is such a great honour”.

Sunday Business Post
11 July 2010

Under the headline of “Great Taste of Ireland”, the article pays homage to the artisan food producers of Ireland. It picks up on the fact that food is not just a bare necesity you have to bring to the table to feed your family, but that it is becoming a source of excitement in this country! Among others, Birgitta from the Burren Smokehouse was given the opportunity to give her view on the importance of the Irish artisan food production:

“There is also more awareness of farmers’ markets, sustainable living, environmental concerns with packaging and travel impact. People are coming back to the purity of produce directly from the earth and the sea. People tend to buy cheap food in bulk, but they can get their nutrients frm more expensive food in smaller, fresher quantities.”

Irish Examiner
8 May 2010

Michelle Darmody from The Cake Café in Dublin was writing about pollock, olive cake and other delicacies in her section of the Irish Examiner this weekend gone. Under the header CantLiveWithout, She is raving about the Burren Smokehouse products:

“At the Burren Smokehouse, they not only produce the most delicate smoked salmon, they also smoke a variety of other seafood. I had the good fortune to come across their smoked eel recently, it was delicious. I ate it with some horseradisch crème fraîche, the perfect accompaniment.

I am delighted to hear their Honey-glazed hot smoked Organic Salmon with Dill won a Gold Medal at the Great Taste Awards two years back.”

Irish Times

1 May 2010

Under the header “Great Irish breakfasts worth staying over for” in the Travel section of the Irish Times the Burren Smokehouse is being mentioned as providing part of the breakfast in Gregan’s Castle Hotel: “The hotel serves a range of delights from the nearby Burren Smokehouse, including organic salmon, trout and peppered mackerel.”

Read the full article here.

Irish Times Magazine

3 April 2010

Clare People

9 March 2010

Tony Killeen TD, Minister of State at the Department of Agriculture, Fisheries and Food recently officially opened the Irish Skipper – Inshore Fisheries Expo in Galway.

The annual event, which specialises in the inshore fisheries sector, showcases products and services for the fishing sector and the latest technologies.

Pictured with Minister of State Killeen is Birgitta Hedin-Curtin of Burren Smokehouse in County Clare. Birgitta and her husband Peter started to smoke salmon in 1987, and built the premises of the Smokehouse in 1989. Born in Sweden Nyköping, she studied Science at Lund’s University with special studies in Marine Algae.

Galway Advertiser

18 February 2010

“I also decided to try the marinated salmon as the description looked very inviting. It comprised Burren Smoke House salmon marinated in lemon and orange juice plus some secret ingredients. The serving size was big and the cost €9. As for the taste – fantastic, it will be my choice of starter when I return.”

William P. Shaw tried the new Italian restaurant L’ARCO in Ballyvaughan, Co. Clare, and was clearly blown away by his experience. Click here to read full article.

CheapEats.ie -positive comments by blogger Peter and his readers

10 December 2009

We were delighted to discover what some people had to say about us – but see for yourself:

“Painful experience has gently nudged me away from impulse buys, but one small sample of hot smoked salmon shattered my caution. [...]

But it was the Burren Smokehouse Hot Smoked Organic Salmon, marinated in dill and honey, which relieved me of my €10 burden. [...] Delicious as it was, I was very reluctant to spend €9.95 for 160g salmon. After driving poor Jean insane with my tedious procrastination, I bought it.

Was it worth almost a tenner for a relatively small amount of salmon? Yes, if like me, splashing out means the occasional fancy chocolate, steak, or hand-milked organic natural knitted yogurt. I’m not crazy about salmon, and I particlarly can’t abide the sliminess of cold smoken salmon, but I devoured this. The dill and honey perfectly compliment the salmon, bringing out the best flavours without overpowering the fish. It needed nothing more than a slice of good brown bread and a bit of lettuce and tomato on the side, and I’ve already ordered some for Christmas day. One for the occasional luxuries list.”

Here you can read the full blog – including the reactions of other readers!

Burren Smokehouse on American TV!

In 2009, Mr. Food visited the Burren Smokehouse to sample our smoked salmon and to get explanation as to why our smoked salmon is so special and different from American smoked salmon. He was fierced impressed – but watch for yourself how Birgitta talks about our smoking technique in this short video.

Sunday Business Post

18 October 2009

The EatDrink section of the Sunday Business Post Agenda supplement reports about the Blas na hÉireann awards mentioning some of the gold medal winners, among others the Burren Smokehouse’s great achievement.

Clare Champion

16 October 2009

“It’s official – Clare has the tastiest food” is the headline in the Clare Champion, after the Blas na hÉireann Awards have been announced.

“Lisdoonvarna-based Burren Smokehouse took the top honour in the fish and seafood category at the Blas na hÉireann Awards. [...] The Blas na hÉireann Awards are the only Irish food awards that focus solely on taste, arguably the most important criteria for a food product, and the judging process, developped and overseen by the UCC Food Science Department is the most rigorous in the country. [...]”

Sunday Tribune

13 September 2009

On the occasion of the National Organic Week, an article about the Burren Smokehouse and other artisan food producers was published in the Sunday Tribune with a 20% discount voucher for their readers when they order online with us.

“Fresh from the Sea” by Clodagh McKenna

RTE1, Tuesday 28 July 2009

Clodagh McKenna and her film team were at the Burren Smokehouse last September to film and interview Birgitta; Peadar Reilly, our master smoker, can also be seen. Birgitta explained how she came to Ireland and set up the company 20 years ago with her husband Peter in whose pub – the Roadside Tavern – the interview was held.

Clodagh McKenna also had a chance to sample our smoked fish products and was very impressed with the quality. – After the Burren Smokehouse, the film crew visited Moy House in Lahinch (just down the road from us) where the head chef Daniel O’Brien cooked a dish with Clodagh featuring our Smoked Salmon! Moy House has a great reputation for food, so no wonder our salmon is on their menu.

Here a quote from Daniel O’Brien: “[Burren Smokehouse salmon] is the nicest smoked salmon there is in the country actually…”

About 14 minutes into the video you can see the part that covers the Burren Smokehouse.

Fresh From the Sea Galway from David Hare on Vimeo.
Clare Champion

10 July 2009

“Birgitta Curtin from the Burren Smokehouse in Lisdoonvarna offers Ireland’s Ambassador to Sweden HE Barrie Robinson and Green Dragon skipper Ian Waler a ‘taste of Ireland’ at the Tourism Ireland promotion during the stopover of the Volvo Ocean Race in Stockholm last week. Also pictured is Maurice Keller of the Arlington Lodge in Waterford [from left to right]. Birgitta was one of a number of Good Food Ireland members who were invited to attend the event to showcase the very best of Irish food through a series of demonstrations and tastings.”

Birgitta was with the Good Food Ireland team (Peter Ward/Country Choice, Maurice & Susan Keller/Arlington Lodge, and Andrew Cook/QC’s Restaurant) in city centre Stockholm serving Burren Smoked Salmon to the Swedish travel trade and media in the well-known restaurant Operakällaren across from the Royal Castle. She met with the Irish Ambassador to Sweden Barrie Robinson. She also dined with the Swedish King Carl Gustav and Queen Silvia in the City Hall for the prizegiving of the Volvo Ocean Race. This hall is also used for the Nobel Prize awards.

On TV – “Nationwide”

5 July 2009

Follow this link to see Birgitta Hedin-Curtin on TV (it seemingly only works for viewers in Ireland). 2m50sec into the programme you will see her present smoked salmon fingerfood at the Clare Tourism Forum launch of new marketing initiatives in Ennis earlier this year.

“Nationwide” is a programme on Irish television which presents things of interest from all over the country. It runs twice, sometimes three times a week.

About 14 minutes into the video you can see the part that covers the Burren Smokehouse.

Local and High Quality

Organic Matters, issue 107, May/June 2009

The month of May 2009 is a busy media coverage month for the Burren Smokehouse – having had two film crews in so far this month, and getting good print media coverage in “Organic Matters” and “Food & Wine” (see below).

In the page and a half article in the “Organic Matters”, the Burren Smokehouse story is told, how Birgitta came to smoking salmon in the west of Ireland, but more importantly, the article focuses on the values of an artisan producer like us: Keep it local by sourcing all raw materials and products in Ireland (and as closely to home as possible), having a varied marketing strategy with different sales channels and the focus on developing new products and having an ear to the ground with regards to what consumers want.

Spot-on Description of the Burren Smokehouse

Food & Wine Magazine, May 2009

In the Gourmet Focus section of the Irish “Food & Wine Magazine”, the Burren Smokehouse features prominently. Apart from the story of the Smokehouse, the article points out the other products besides smoked salmon that are available in our “impressive visitor centre”, and all the awards our smoked fish products have received. It also mentions how Birgitta is “a bit of a dynamo in the local Slow Food movement”.

The British Fine Food Digest magazine

(May 2009, vol. 10 issue 4) mentions the Burren Smokehouse in their ShelfTalk section where new products, packagings and promotions are highlighted. It also has the stamp of the “Accredited Fine Food Supplier” next to it.

New Branding Celebrates Smoky Story

Burren Smokehouse is celebrating its 20th year in business by rebranding its entire range as well as introducing a new series of products.

The new range has been marinated in honey and combined with lemon & dill or whiskey & fennel.

Owner Birgitta Hedin-Curtin says: ‘Honey is a form of preservative and adds great natural flavour of sweetness that balances the salt. It has been associated with smoked salmon since ancient times.’

Dill and fennel add a herby taste and the green contrasts with the pink salmon, while the lemon and whiskey add zest and also alters the texture of the smoked salmon during the curing process.

The Burren smoked Irish organic salmon with honey series all come in 170g and 500g sizes [...].”

Volvo Ocean Race – the Green Dragon and the Burren Smokehouse – winning teams!

Irish Independent, 4th November 2008

Good Food Ireland Award’s Ceremony

Article in the Clare Champion, 26/09/08

The Clare Champion article highlights the importance of the only Irish (all-island) food tourism-marketing group “Good Food Ireland” through which the Burren Smokehouse was invited to take part in glamourous events like a media dinner hosted by Tourism Ireland at the Volvo Ocean Race in Alicante (Spain) early October, and a showcase dinner in the Shelbourne Hotel, Dublin, on 29/09/08. The Burren Smokehouse delivers smoked salmon to both events – and also receive an award for the Hot smoked Organic Salmon with Honey and Dill.

Another great mention in an Irish Newspaper

Sunday Business Post, 31st August 2008

The cultural and lifestyle magazine of the Sunday Business Post featured ‘food revoluzzis’ in their focus called “Real food revolution – Food goes back to its roots”. The feature quotes the owners of notable names in Irish food circles: Darina Allen (Ballymaloe), Michelle Darmody (The Cake Cafe, Dublin), Michael Keller (Arlington Lodge Country House, Waterford) and others. Of course, the Burren Smokehouse – Birgitta – got a place of pride as well among all these famous people and businesses. She is pointing out the increasing importance of buying locally due to the rising fuel and food costs. Apart from that she has always felt the significance for authentic Irish products being sold through the visitor centre and the website, for tourists and food lovers world-wide alike.

“With rising oil and food prices, it’s becoming more important to buy locally and boost your own economy,” she says. “There may be the perception that organic local produce is more expensive, but it doesn’t have to be if you choose the right market. People are also more conscious of their health, and want flavour and texture in their food. The consumer has to make an effort to support local producers.”

Great Free Promotion on Irish Newspaper! Irish Independent, 12th June 2008

The Irish Independent chose the Burren Smokehouse as a typical example for a SME (small and medium enterprise) to explain how the rise in fuel costs hits especially those sized businesses. As serious as this subject is – for the Burren Smokehouse something good came out of it: National exposure mainly because of a large picture of our delivery van with all our contact details on it! An A4 ad like this would have cost a fortune…

ON AIR: The Burren Smokehouse on the ‘Today with Pat Kenny’ show!

(aired on RTE Radio 1 on Friday 4th April 2008)

Pat Kenny talked to Rozanne Stevens from the Cooks Academy in Dublin about cooking recipes involving smoked salmon from the Burren Smokehouse. Before talking the audience through the recipes, she presented the idea of the Slow Food movement as something we all want – promoting and supporting locally produced artisan food, which is fair to those producing it and to animal welfare, and working with and for a clean environment. Over the next few weeks, she will highlight the great variety of the best of Irish artisan produce starting with the Burren Smokehouse who are part of the Slow Food organisation.

Everybody in the studio tried – and loved – the hot smoked salmon from the Burren Smokehouse – some of the exclamations were “Fabulous!” and “Gorgeous!”. Rozanne explained that the Burren Smokehouse won the Bridgestone Award 2008, and also, what ‘hot smoked’ means and where the tradition of hot smoking comes from.

There was a general consensus among the studio guests that salmon is a great traditional Irish food that is a huge part of every celebration, be it communions, christenings, birthdays, weddings… They also pointed out how amazing it is that the old tale of the Salmon of Knowledge is backed up by modern science which found out that it is great brain food due to the high content of Omega-3 oils!

The two recipes Rozanne talks about are Farfalle with Burren Smoked Salmon and Leeks, and Salmon Parchment Parcels. It is easy to overcook salmon, and these simple-to-follow recipes are showing a great way of avoiding it.

Needless to say that the Burren Smokehouse is delighted to have been singled out as an outstanding producer of Smoked Salmon!

‘Image’ magazine:

“Sinful! The Delightful Indulgent Gift Guide”

December 2007/January 2008

This glossy magazine published in Dublin aims at the high-quality end of the readership. Every issue reaches around 120,000 readers and potential customers.

We were delighted to discover that this prestigious magazine singled out the Burren Smokehouse as “the masters”: ‘… Bring the traditional gift of smoked salmon up a notch with the Organic Selection hamper, €64.95, from the masters, The Burren Smokehouse, www.burrensmokehouse.ie …’

The Burren Smokehouse was in good company: Other names mentioned in the same article were Fallon & Byrne, Harvey Nichols, Sheridans, Neil McFadden, Irish Provincial Hampers and Donnybrook Fair.

Bridgestone Guide

The Irish Food Guide

The Burren Smokehouse have been recommended by Food writers John & Sally McKenna in the Bridgestone Guide since 1996.

John and Sally McKenna have been tirelessly writing and publishing this guide for over a decade. They started their guide back in 1989, the same year that the Burren Smokehouse was built.

It has been a great success! You can buy the guides on their website www.bestofbridgestone.com. You can also read more about producers of fine foods, avail of new recipes or subscribe to their newsletter Megabytes.

Clare FM BHC interview 10 03 2011
Burren Smokehouse wins international award By Margaret O’Brien

The Burren Smokehouse in Lisdoonvarna has won a gold award at this year’s Great Taste Awards.

The event, which is billed as the “International Fine Food Oscars”, is sponsored by the British Guild of Fine Food Retailers.

The Smokehouse claimed its award for its Hot Smoked Salmon in the Cooked Smoked Salmon category.

According to company director Birgitta Curtin, the awards are very prestigious within the food industry.

“We are really delighted with the news. We not only won gold, but also got silver for our Organic Farmed Smoked Salmon and silver for our Smoked Mackerel.”

According to awards organiser Anthony Murray, the Burren Smokehouse product was competing against the finest foods from Scotland, Northern Europe and America.

“It’s a superb feat to receive a gold. The panel of adjudicators are experts in their field and they taste blind to ensure there is no favouritism,” he said.

The Smokehouse claimed a bronze award at last year’s event. Curtin said this year’s wins confirmed the company’s belief in the quality of its range.

Established in 1989, the Burren Smokehouse employs 12 full-time staff, with additional part-time seasonal workers. They sell their product via mail order through their website www.burrensmokehouse.ie and through specialist retailers.