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.
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.
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