Burren Smokehouse - Special Irish Foods & The People Who Make Them

Well deserved recipient of the 2015 Irish Food Writers Guild ‘Notable Contribution to Irish Food Award’, Birgitta Curtin is not only dedicated to maintaining the highest standards for her own famous smoked salmon - all of which is organically produced on Ireland's west coast - and other equally carefully sourced products at the Burren Smokehouse and Visitor Centre, which attracted over 30,000 visitors last season, but she is a member of the TASTE Council, which set up an Artisan Food Production module for transition year students.

Internationally, Birgitta is an extraordinarily energetic ambassador for Irish produce at international trade fairs and promotions at events like the One Fest in Boston, devoted to showing all that is best in Ireland, and the Speciality Food Fair in London, where she never misses an opportunity to raise the profile of Irish food. Burren Smokehouse products are available in a number of European countries and the UK where, over the years, the salmon has been available in establishments like Harrods, Selfridges and Fortnum & Mason.

As Chairperson of Slow Food Clare, Birgitta was involved in establishing The Burren Food Festival and is the main organiser of the annual event. The Burren Smokehouse is a member of the Burren Ecotourism Network.

Each year in May, the Burren Slow Food Festival takes place in Lisdoonvarna with some satellite events nearby. Featuring cookery demos, food-related talks by well-known personalities, kids’ workshops and a Farmers’ and Artisan Food Producers’ Market, it is a festival that's not just for foodies. Find more information on http://www.slowfoodclare.com/
 

 [Image shows John Sheedy of Sheedy's Restaurant, Birgitta Hedin Curtin of Burren Smokehouse, Jason Horner of Leen Organics and Gerry Sweeney of Burren Seafoods photographed in the Burren]