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Bord Bia Bloom
 Exhibitor Profiles 2020                                                          17








                                Burren Smokehouse Ltd


                                Birgitta Hedin-Curtin     TELEPHONE
                                                          +353657074432
                                COMPANY ADDRESS           EMAIL
                                Kincora Road              birgitta@burrensmokehouse.ie
                                Lisdoonvarna              WEB
                                Co. Clare                 www.burrensmokehouse.ie

        Award winning Burren Smokehouse, smoking 100% Irish organic salmon, Irish trout
        and mackerel for over 30 years. The Burren Smokehouse and Visitor Centre is an artisan
        smokehouse producing a range of hot and cold smoked seafood using unique marinades.
        Burren Smoked Irish Wild Salmon was the first 2013 Season Wild Salmon from river

        Nore, Blackwater and Cork harbour. Other products include Burren Smoked Mackerel
        and Trout. They use unique ovens and smoking methods and have provided salmon for
        Queen Elizabeth II, Michelle Obama, President Michael D Higgins and many more. Awards
        include Great Taste Awards 2002 - 2012, Blas na hEireann Gold 2009 and Bord Bia Organic
        Awards 2010 - 2012.




                                CÁIS

                                Christina Howlett         TELEPHONE
                                                          +35316142265
                                COMPANY ADDRESS           EMAIL
                                Bord Bia - The Irish Food Bord,   christina.howlett@bordbia.ie
                                Clanwilliam Court         WEB
                                Lower Mount Street, Dublin 2  www.irishcheese.ie

        The Association of Farmhouse Cheesemakers. CÁIS is focused on the quality of Irish
        cheese and maintaining its high standard. They have constant contact with the food
        safety association of Ireland with a view to maintaining high standards both with
        established cheese-makers and new comers to the industry. Marketing of farmhouse
        cheese is also of concern to CÁIS
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