The Burren Smokehouse in Co. Clare has announced a €171,000 investment in new equipment and energy efficiencies, supported by Bord Iascaigh Mhara (BIM).
The investment by the artisan food outlet was supported with grand aid of €76,900 under the Brexit Processing Capital Support Scheme, recommended by the Seafood Taskforce established by Minister for Agriculture, Food and the Marine, Charlie McConalogue.
The Burren Smokehouse
Established by Swedish-born Birgitta Curtin and her Irish husband Peter in 1989, the Burren Smokehouse produces a variety of products including award-winning cold and hot smoked organic and wild salmon, along with smoked mackerel and smoked eel products.
'Costs Are Rising'
"Businesses like ours need to innovate on a continuous basis, but we also need to watch every cent," said Birgitta Curtin.
"The funding from the Brexit Adjustment Reserve meant we were able to take opportunities to future proof our business, and keep efficiencies high, which is essential in an environment where costs are rising.”
Online Sales
The Burren Smokehouse employs 18 people, and Birgitta said this increases at different times during the year especially Christmas, when online sales in particular increase dramatically.
As well as online sales, the Burren Smokehouse sells into niche outlets like Donnybrook Fair, Avoca and Fallon and Byrne.
It also supplies to Dunnes Stories Simply Better range, and is on the menus in high-end hotels including Dromoland Castle and Gregan Castle.
'Our Mission'
"The investment has helped us see the light again after the impact of Brexit and Covid-19," said Birgitta Curtin.
"Our energy bills have been reduced and we are playing our part in reducing our carbon footprint and our energy bills which is in line with our mission to be sustainable as possible.”
