Part of our series with Euro-Toques Ireland
TheTaste.ie is a proud community partner of Euro-Toques Ireland, and we are delighted to relaunch our Producer Series together, where we shine a spotlight on the passionate people behind Ireland’s exceptional small-scale food producers.
In this instalment, we had a chat with Birgitta and Peter Curtin of The Burren Smokehouse who have been operating for over 35 years, producing superb smoked organic salmon and other types of fish in their highly acclaimed, award-winning artisan smokehouse.
Can you tell me about your own background in the food industry?
I grew up on a self sufficient farm on the East coast of Sweden. We fished our own eel and got it smoked by the local fishermen.
What inspired you to set up your business? Did you notice a gap in the market?
Peter and I set up the company 24th of June 1989 (35 years ago) to create our own employment in the village that we wanted to live in, Lisdoonvarna. We identified the opportunity of food tourism. We had the advantage of passing national and international tourist trade en route to Cliffs of Moher, the most visited natural tourist attraction.
How did you set up the business and how has it grown over time?
We set up as a husband and wife company and have grown to 20 people employed full time and part time all year round.
Where do you source the ingredients used to make your product(s)?
We are sourcing and have sourced during our 35 years in business all our raw materials from Ireland. We are solely sourcing 100% Irish Organic Salmon form the West coast of Ireland. Last year we managed to get our hands on 100 tagged wild salmon from Mayo.
Can you tell me about some of the benefits associated with your product(s)?
Burren Smoked Irish Organic Salmon range is a superfood with very high omega 3 and 6 oil content. We are guaranteed an antibiotic-free salmon. The omega 3 and 6 oils are essential support for brain development, hair, skin and heart health.
How important has social media been for you in spreading the word?
Facebook, Instagram and Twitter are all part of our marketing tools.
How has being a part of the Euro-Toques community helped you and what is the best part about the community?
Networking with chefs, restaurateurs, journalists and influencers is hugely important for inspiration, sales, trends, exchange and friendships.
What makes your product unique?
All our processes are by hand, hand filleted, hand salted, hand smoked, real smouldering fire, small batch production, unique patented smoking process, temperature, air humidity, oak shavings, peat, recipes, real organic and fresh ingredients. Also, the passion of our team and our customer service.
Tell us about the chefs/restaurants using your products to create dishes.
Neven Maguire at MacNean House Restaurant, Ed Cooney at the Merrion Hotel, Jonathan Keane at Ashford Lodge, Liam Farrell at Ashford Castle, Jonathan Farrell at Gregans Castle (previous chefs Michael Viljanen, David Hurley and Robbie McCauley), JP McMahon in Aniar and Cava, Suzanne O’ Donohoe in Aras an Uachtarain, David McCann at Dromoland Castle.
Are there any other small Irish food producers you admire?
St Tola Goats Cheese, Gubbeen Smokehouse, Irish Wild Wood Vinegars, Merry Mills, Kilbeggan Oats, Bretzel Bread Company, Clare Jam, Burren Beef and Lamb, Crossogue Preserves, Kelly Oysters, Dooncastle Oysters, Flaggy Shore Oysters, Milleens, Kylemore Cheese and many more…
What are the biggest challenges you’ve faced since going into business?
Valuing our time, realising our value and asking for a fair price.
What do you feel is your biggest achievement to date with this business?
Building a successful Burren Smokehouse Team and brand that is still evolving.
Could you ever have imagined doing anything else with your life?
I am here now. I would not like to change my life achievement and experiences even the hard lessons.
What does the future hold for your business?
Continuous evolving onward and upward successful brand with the same staying true to our soul and ethos.
About Euro-Toques Ireland
Euro-Toques Ireland is a nurturing community of chefs, producers, educators and food writers that celebrates and preserves the culinary heritage and food culture of Ireland today and tomorrow.
The key ingredients of our community are our deeply engrained values that emphasise a high set of principles within the kitchen, from sourcing to serving. This means striving for excellent culinary standards and always working with quality local produce, in season where possible.
Euro-Toques Ireland is part of a wider European network of like-minded Chefs. Founded in Brussels in 1986, Myrtle Allen is one of the European founding members who then went on to establish Euro-Toques Ireland.
