Woodcock Smokery Virtual Experience |
In conversation with Sally Barnes & Max Jones
“Sally Barnes has been one of the key figures in the Irish Artisan food renaissance of the last forty years. Sally is a true Artisan, she has consistently shown absolute dedication to skilled craft combined with a unwavering commitment to the provenance of her foods.” – Kevin Sheridan, Sheridan’s Cheesemongers
Sally Ferns-Barnes began traditional smoke-curing as a means to preserve the bounty that she and husband at the time were catching from the Atlantic waters of the West Cork coastline. Working as a fisherwoman and commercial fisherman’s wife, she smoked her first fish in 1979 and through endless trial and error, supplying the local community with preserved fish, established a famously unique recipe that began winning awards and accolades, including the prestigious Supreme Champion at the Great Taste awards for her now legendary cold-smoked Wild Atlantic Salmon.
Working only and always with wild fish, Sally has remained a stalwort of small-scale independent business with a predominantly local client base, and dealing with genuinely sustainable quantities of real fish from local boats when the weather is good and the fish are in season.
About this experience:
Join Sally & Max in a tour of Woodcock Smokery, followed by a conversation around the history and role of wild Atlantic salmon in our food history, and the challenges now facing the wild fishing and artisanal produce industry.
After a lifetime working with wild fish and perfecting their preservation as food, I feel the time has come to share my knowledge so that future generations can understand the importance and practice of traditional, true food production, without recourse to anything artificial.
In this time of mass production on so many levels of our food systems, we can see a disconnect between working with what nature can provide and how we can convert this bounty into something that sustains us, gives us pleasure and feeds local communities both physically and on an emotional level, with minimal impact to the environment.
Mikey, the fifth of his family to fish the Blackwater in Youghal, said to me during last year’s season, “if we catch fewer fish next year than we did this year, I can’t see the fishery staying open”.
This has been the worst season to date in the 5 generations of working the net for Wild Irish Salmon. I am working on a new project at Woodcock Smokery in preparation for this worse case scenario, which is simply non-viable for a business that rightly refuses to work with farmed salmon. So for the past four months, we’ve worked hard to help people learn the art of traditional fish smoking, both to provide new income to the smokery during this decline, and to preserve and impart a lifetime of artisanal food craft knowledge to those who wish to learn.
How it works:
- Max & Sally’s experience will take place on the date indicated via Zoom.
- The tour is live and you will be able to talk and ask questions
- Once purchased you will receive a confirmation, followed by the joining instructions.
- One booking per device: you may join with family/friends as long as you all join from the same device.
- You will have the opportunity to tip Max & Sally directly, and 100% of this will go to them.
- They also benefit from a share of the profit from every place sold.
Want to learn more about our virtual travel experiences? Click here.
To buy tickets, head to Our Pledge and purchase a virtual tour voucher to redeem here.