21 February 2018
The company run by the dynamic Birgitta and Peter Curtin is renowned for its premium and award winning Irish Organic salmon and mackerel products. The Green Seafood Business award, sponsored by Bord Iascaigh Mhara (BIM), recognises seafood companies that are exceling in sustainable business practices and the Burren Smokehouse’s commitment to sustainable sourcing and practices is evident in their business as Birgitta explains:
‘The Burren Smokehouse team are thrilled to win the Green Seafood Business award. We are passionate about developing our business in a way that protects the local environment and supports local communities. We have made major reductions in energy savings of 29% and waste reduction both in food waste and waste to landfill by 19%. Our investment in energy efficient equipment has paid off as well as our change in work practices and commitment to our local community, education and networking. Burren Smokehouse sources 100% Irish Organic Salmon from the West Coast of Ireland and we have achieved Origin Green certification and the Burren Code of Practice for the Burren Ecotourism Network and Burren Geopark’
Jim O’Toole, CEO of BIM congratulated the Burren Smokehouse on their win; ‘Birgitta and Peter and the entire team at the Burren Smokehouse have consistently looked at innovative ways to improve their business and this includes building sustainable practices into their operations. The Burren Smokehouse have not only looked at cost efficiencies but their commitment to sourcing sustainable Irish Organic salmon and seafood for their products is testament to their dedication to sustainability across the seafood value chain. Well done to the team at Burren Smokehouse and all the Green finalists’
The Burren Smokehouse was also nominated in three other categories at the Green Awards: Green Tourism & Entertainment Award, Small Organisation of the Year and the Green Food & Beverage Award
Birgitta and Peter Curtin set up the Burren Smokehouse in Lisdoonvarna, County Clare in 1989. Inspired by the smoking customs from Birgitta’s native Sweden, Ireland’s traditional smoking methods and a unique flavour of burren oak, the Curtin’s have built a hugely successful, multi-award winning business over the last 30 years.
The Burren Smokehouse now supplies Burren smoked salmon, trout and mackerel to customers all over the world. Only the finest salmon is used by master smoker, Peadar Reilly and so the Curtin’s source their fresh organic salmon from sites at Clare Island and the Iveragh Peninsula on the Ring of Kerry.
The Burren Smokehouse offers two methods of smoking, both of which use oak shavings to generate the smoke creating a distinctive flavour. Cold smoking is the traditional Irish method where the temperature never rises above 35°C, resulting in an easily sliced product with a very smooth texture. Hot Smoked Salmon, where temperatures rise as high as 80°C, produces a texture more similar to grilled salmon with a distinctively smoked flavour.
The Burren Smokehouse Visitor Centre, located only 15 minutes from the Cliffs of Moher, has become a popular tourist attraction in the North County Clare area and welcomes over 30,000 visitors from all over the world each year.
Pictured is Birgitta Heiden Curtin Owner/Manager of the Burren Smokehouse