The Irish Food Writers’ Guild presented awards to seven food producers today, including one to Birgitta Curtin of Burren Smokehouse, who is joining food consultant and author Hugo Arnold for a smoked salmon supper club in Dublin on Wednesday, March 18th.
Curtin, who was honoured at the awards for her “notable contribution to Irish food”, also runs a visitors’ centre at her smokery in Co Clare and more than 30,000 people passed through it last year. Those numbers can be attributed both to the excellence of Curtin’s product, which is exported all over the world, and to her energetic promotion of Irish food and the people who produce it.
At the supper club, which will be held in Hatch & Sons, in the basement of the Little Museum of Dublin on she will talk about the various types of smoked fish she produces, and there will be a comparative tasting session. The evening starts at 7pm with welcome drinks, and after the talk and tasting session, supper will be served. Poached chicken with cream and mushrooms, salad of mixed leaves and spring herbs, and brownies with Armagnac cream are on the menu and the €35 ticket price includes supper with wine. Bookings are being taken by telephone: 01-6610075, or by email: hatchandsons1@gmail.com.
