Burren Smokehouse

About the Shop and Visitor Centre

If your mouth waters at the thought of smoked fish then you’ll love the Burren Smokehouse. Run by husband and wife team Peter and Birgitta Curtin, this award-winning operation produces delicious smoked salmon, mackerel, eel and rainbow trout using traditional methods. One of their popular delicacies is cold smoked organic salmon with whiskey, honey and fennel. In fact, Irish Times food critic Domini Kemp described it as “to-die-for”. And there are many more just waiting to be tasted.

Set near the wild Atlantic Ocean in Lisdoonvarna, Co Clare, the Burren Smokehouse uses traditional methods that date back for generations to smoke their fish. Dedicated to high-quality local food, all of the fish is caught or grown in Ireland in the nearby counties of Mayo and Galway.

And it’s not just their fish that gets treated to the smoking process. Foodies will be delighted to know that the smokehouse also works with cheese from Clare’s renowned cheese makers.

With exceptional attention to detail, the products from this smokehouse are some of the finest of their kind in Europe or America. It’s no surprise really that they have won numerous accolades. So whether you call into their shop for a tasting when you’re down in Clare or whether you buy online, be sure and check it out.

Opening Times

Visitor Centre is open all year round except for 25 & 26 December and 1 January.

January: 10am – 4pm
February: 10am – 4pm
March: 10am – 5pm
April: 10am – 5pm.
May: 9am – 6pm
June, July & August: 9am – 6pm
September: 10am – 6pm
October to December: 10am – 5pm
From 24th December: 10am to 4pm
Closed on 25 & 26 December and 1st January