Burren Smokehouse

The Burren Smokehouse is an Irish family-run producer of smoked fish.

History

The company was established in 1989, on Kincora Road, Lisdoonvarna, County Clare, by Peter and Birgitta Curtin. The smokehouse started with the smoking and curing of salmon and later branched out into mackerel, trout and eel. Cheese was also added.[1] According to Good Food Ireland, it is a "highly acclaimed, award winning traditional smokehouse".[2]

The company also runs a visitor centre, what has made it one of the bigger tourism attractions in County Clare, and it is one of the organizers and participants of the yearly Burren Slow Food Festival.

Awards

The Smokehouse has won many awards and certifications for his products. Amongst others, they have won:[3]

  • Best Organic Retail Product award category in the National Organic Awards 2010
  • Great Taste Awards 2010 (three two-star gold medals with just four entries among a total over 6000)
  • Seafood Exporter Award

The Burren Smokehouse was one of the suppliers of the State Banquet during the visit of Elizabeth II to Ireland.[4]

Product recalls

In March 2011 the Smokehouse had to recall a batch of smoked salmon, due to the presence of low levels of Listeria monocytogenes. The recall was a precautionary measure.[5] In March 2020, the same happened.[6]

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References
  1. Burren Smokehouse About Us
  2. "Master Smoker of Organic Irish Salmon and Mackerel". Archived from the original on 4 October 2011. Retrieved 15 June 2011.
  3. Awards
  4. Guests tuck into finest fare country has to offer
  5. "Burren Smokehouse Ltd Recalls a Batch of Smoked Salmon". Archived from the original on 25 June 2011. Retrieved 15 June 2011.
  6. Recall of a Batch of Burren Smoke House Smoked Irish Organic Salmon Due to the Detection of Listeria monocytogenes

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