The Burren Smokehouse is a family run smokehouse with traditional smoking methods specializing in beautiful Atlantic smoked fish - organic salmon, mackerel & trout.
Owners Birgitta & Peter Curtin, established the smokehouse in 1989 in Lisdoonvarna, Co. Clare. They researched smoking traditions in Ireland and in Sweden meticulously and the idea of the Smokehouse was born. For over a century now, the Curtin family have owned the 'Roadside Tavern' nearby which was the first place where their own smoked salmon was served. Its quality became known very soon, and pubs, hotels and restaurants in the Lisdoonvarna area started to order salmon from the Smokehouse. Orders started to come in from all over Ireland, followed by those from hotels and restaurants in the UK. Nowadays, the Burren Smokehouse supplies smoked salmon all over the world, including Singapore, with Inish Bia.
The salmon is caught fresh off the Irish Atlantic coast & only the finest salmon makes the ‘cut’. Pure sea salt flakes are used for the salting process. Oak shavings are used to generate the smoke and give the salmon a distinctive flavour. Oak is the traditional wood that has been used for smoking in Ireland since ancient times. Two methods of smoking salmon are used – Cold Smoking and Hot smoking. The Cold Smoking is the traditional Irish way of smoking salmon. The temperature never rises above 35°C during the smoking, and the salmon has a very smooth texture. Hot Smoked Salmon is absolutely delicious with a texture more similar to grilled salmon. During the hot smoking process temperatures rise as high as 80°C. You can check our their famed hot smoked salmon here if you’ve never tried it.
The Burren Smokehouse has been an award winning smokehouse for its high quality products through the years. Recently, the Burren Hot Smoked Organic Salmon was the winner of the Irish High Quality Food Awards 2016 & the Great Taste Awards 2016 while owner Birgitta Curtin won the "Good Food Ireland Food Champion - Best of the Decade Award".
Anne and Pat O’Farrell have been producing cheese on their farm at Carrigaline in East Cork since 1987. Pat began farming in 1983, the same year as the reduction in milk quotas which acted as such a spur to farmhouse cheesemaking all over Ireland.
Pat attended a course in cheesemaking in UCC in 1983-84, and as he says ‘things started from there.’ Pat finished the course with nine different cheese recipes, and whittled this down to three. He then brought samples of all three to the local Supervalu for a tasting. The public reacted far more favorably to one of the cheeses, and this ‘survivor’ went on to become the basis for Carrigaline cheese. Over the next year or so, Anne and Pat tweaked the recipe continuously, and by the end of 1986 had a cheese which they were happy to sell. Carrigaline plain cheese went to market the following year and they have never looked back.
Carrigaline Farmhouse Cheese is handmade in the traditional way using pasteurised milk from Friesian cows. The cheese has a firm and flexible texture with round or oval gas holes. It has a delicate flavour becoming piquant with age. Each wheel is coated with a breathable food wax to prevent dehydration. As well as the natural type, the cheese is produced with garlic and dried herbs. Both types are free from any artificial additives or preservatives and are suitable for vegetarians.
The name Carrigaline is derived from the Gaelic words Carraig-Ui-Leighin meaning ‘Rock of the Lynes’. The Lynes were an old Irish family who build a stone castle on a domineering hilltop of limestone rock in 1170 AD. The castle underwent turbulent years as Norman invaders, under the command of Milo de Cogan, took control and the castle thereafter became known as a De Cogan Castle. Nowadays goings on are more sedate as Ann and Pat and their son Padraig develop their farmhouse cheese under the shadow of the now crumbling castle. Incidentally, Pats family is descended from that infamous foreigner! Carrigaline is a thriving town of 16,000 people located 6 miles from the city of cork.
Carrigaline Farmhouse Cheese is available through Inish Bia in the following flavours: - Natural& Garlic & Herb
Alan and Valerie Kingston are the owners of Glenilen Farm. Based in Drimoleague in West Cork they use the milk of their own herd of cows along with that of neighbouring farms to delicious yoghurt & dairy products.
Alan’s family has been tending the same small dairy farm for generations. Resting on the banks of the River Ilen (from which the name is taken), Glenilen Farm is an idyllic location for dairy farming. The lush hills of Drimoleague, County Cork offer the cows a rich and plentiful supply of nutritious grass. And they in turn supply rich tasty milk, which has become the core ingredient in all the delicious products. After all, it all starts with the milk!
In 1997 Valerie began using this milk to make homemade cheesecakes for the local country market. Her cheesecakes, made with fresh, simple ingredients, quickly gained popularity. From that small beginning Glenilen Farm began. What started as a hobby continued to grow, and in doing so transformed the small farm into a hive of activity. Most days Alan can still be found on the farm, with Valerie in the kitchen experimenting with new mouth-watering recipes.
Glenilen Farm has a delicious range of yoghurts – some people say that the yoghurts remind them of the way yoghurts used to taste maybe because the basis of the yoghurt is a creamy, natural, probioticand low fat yoghurt. There are no artificial additives or preservatives added. Available in a variety of flavours & in different sizes - little jars and yoghurt pots. This of course gives the yoghurt a very short shelf life which is why we tend to have it in stock for only a short period after arrival, so if you really want to try some do let us know and we will be sure to alert you to the next delivery!
Plus, you can’t miss their Farmhouse Butter – a batch made in a traditional type butter churn, made from sweet cream and is slightly salted (2% sea salt flakes). The new design in a roll makes it much easier to use and looks spectacular laid out on the dinner table!
Longueville House has been fermenting cider and distilling Ireland's only Apple Brandy now for over 30 years. They only use heritage, heirloom cider apples namely Michelin and Dabinett grown on their orchards in the beautiful Blackwater Valley in Cork. Longueville House is one of only two single origin orchards in Ireland, using only apples from their orchard's in their Cider's.
William O’Callaghan, of Longueville House, has been producing artisan cider and apple brandy for many years using a tree-to-bottle ethos, on the estate of their award winning Country House Hotel on the banks of the River Blackwater in Mallow, County Cork.
It all started when William’s father, the late Michael O’Callaghan, planted 25 acres of cider apples in 1985. A pioneering spirit, he was keen to create a product like Calvados.
William now continues his father's vision and legacy, with the guidance of Dan Duggan - Longuevilles’ Master Distiller and Cider Maker. William and Dan have refined the ancient crafts of cider and brandy production which they have brought to another level while maintaining the very natural and respectful processes of their fore fathers - crushing, pressing, fermentation, filtration, light carbonation, pasteurisation. The crop of Dabinett and Michelin apples are harvested in the autumn every year after the Harvest Moon and after first frost, once picked the apples are crushed and pressed in the Cider Mill on the estate. The pressed juice is naturally fermented over a period of time between 2 and 6 months resulting in a rich, amber colored cider, full of character, flavour and taste. There are no added colorings, no additives, no sulphites or no preservatives used at any stage during the production and manufacturing process of the cider, and everything is done on the farm except for the bottling.
The cider is then bottled in 500ml glass and sold as Longueville House Cider. Medium-dry, with a fresh apple flavor, Longueville House Cider (5% AVB) is a gorgeously refreshing 100% natural, 100% cider, a very clean, crisp, thirst quenching cider - and as far from commercially produced ‘cider’ as can be imagined.
Coupled with their cider's, Longueville produces Ireland's only Apple Brandy, on site, the cider is double distilled in 30 year old copper pot stills to produce their Brandy which is then aged for 4 years in French Oak Red Wine Casks to allow the Brandy to develop and mature. During the maturing process, the brandy draws out the tannin's from the oak wood resulting in a brandy which is rich with the aroma of apples, yet smooth and full bodied on the palate.