About

Sally in Castletownshend bay

Sally in Castletownshend bay

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.
Woodcock smoked fish sits at the pinnacle of Irish gastronomy and is respected as such not only in Ireland but across the culinary world.
— Kevin Sheridan, Sheridan's Cheesemongers
 
 

Sally barnes and the woodcock smokery

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 prestgious Supreme Champion at the Great Taste awards for her now legendary cold-smoked Wild Atlantic Salmon, and most recently the Eurotoques Craft award.

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.

Brining Irish Albacore Tuna

Brining Irish Albacore Tuna

With a firm and unfaltering stance against environmentally unsound aquaculture, Sally has won the respect of retailers and top chefs around the world, speaking regularly at Slow Food events in defence of natural produce and now supplying some of the Michelin starred restaurants around Ireland with her deep knowledge of true, natural fish from West Cork waters.

Customers include:

Neal’s Yard Dairy // London

Ballymaloe Cookery School // Shanagarry

Ballymaloe House // Shanagarry

Sheridan’s Cheesemongers // Galway, Dublin and Virginia

McNean’s Restaurant // Blacklion

Mews Restaurant // Baltimore

 
 
The best way to enjoy the wild salmon: Soda bread, good salted butter and a cup of tea.

The best way to enjoy the wild salmon: Soda bread, good salted butter and a cup of tea.