Woodcock Smokery

11/10/2026

Last chance to join us at The Keep in 2026! 🌊🔥

As another season draws to a close here in West Cork, we have just two workshops remaining with Sally Barnes.

🔥 Friday 23 October | Half-Day Hot Smoking Workshop
Get hands-on and learn the traditional art of hot-smoking fish with Sally, drawing on nearly five decades of knowledge and experience working with wild fish.

🌿 Saturday 24 October | Coastal Harvest Workshop
Head out along the West Cork shoreline with Sally to discover the wild ingredients growing around us. Seaweed, coastal plants and perhaps even a wander into the woods, depending on what nature offers that day.

Then it's back to The Keep to prepare what we've gathered and enjoy lunch together.

Small groups, plenty of stories, hands-on learning and good food around the table.

These are our final workshops for 2026, with just a few spaces remaining.

Book your place through our website. Link in bio.

09/09/2026

A few final spaces at The Keep for 2026 🌊🔥

As the seasons begin to turn here in West Cork, we’re coming towards the last of our workshops and courses for the year. There are still a couple of spaces available to join Sally Barnes at The Keep – whether you want to head out along the shoreline, learn the craft of smoking wild fish, or simply spend a day immersed in the food, landscape and traditions of West Cork.

🌿 Coastal Harvest Workshops – explore the shoreline with Sally, learning to identify and gather wild ingredients before returning to The Keep to prepare and share lunch.

🔥 Fish Smoking Courses – hands-on full- and half-day workshops exploring the traditional skills and techniques Sally has developed over nearly five decades of working with wild fish.

Small groups, plenty of questions, good food around the table and no two days quite the same.

Check out our website for the remaining dates.

19/08/2026

A very special visitor to The Keep.

We were delighted to welcome Mary Robinson, former President of Ireland, to Woodcock Smokery recently and to share lunch with her here in the hills of West Cork.

As you can imagine, Mary and Sally had plenty to talk about – from our changing climate and the health of our oceans to food, fishing, nature and the importance of protecting what we pass on to future generations.

They spoke about Project Dandelion, the women-led global climate justice movement founded by Mary, as well as some of the work happening within Ireland's artisan food community and the possibilities for bringing those voices together.

As Sally put it afterwards, there was "absolutely no shortage of conversation". So much, in fact, that she almost forgot to feed everyone.

Thankfully, lunch did eventually make it to the table – seasonal organic salads, smoked haddock, mackerel and, of course, wild salmon.

Two women who have spent much of their lives swimming against the tide in different ways. We could probably have kept the conversation going all afternoon.

Thank you, Mary, for visiting us at The Keep.

14/08/2026

Only a few Coastal Harvest dates remain for 2026 🌊 🌿

Spend a morning exploring the West Cork shoreline with Sally Barnes and discover just how much there is to eat growing – and living – around us.

Our half-day Coastal Harvest Workshop is a hands-on introduction to wild food and coastal foraging. Depending on the season and the shore, you might discover sea beet, sea radish, sea plantain, seaweed, shellfish and more. You might even venture into the woods in search of mushrooms.

It really depends on the weather, the season and what nature gives us that day – and that's very much part of the experience.

Along the way, Sally shares knowledge gathered through nearly five decades of living, fishing, foraging and working with wild food in West Cork.

Then it's back to The Keep, where we'll prepare what we've gathered and sit down together for lunch.

Only a few dates remain for 2026 – full dates and booking are available on our website. https://www.woodcocksmokery.com/courses-events/p/coastal-harvest-workshop

30/07/2026

⭐️⭐️⭐️ Three Stars at the Great Taste Awards 2026 ⭐️⭐️⭐️

We are honoured to share that our Wild Irish Atlantic Cold Smoked Salmon has been awarded 3 Stars at this year's Great Taste Awards.

For over 45 years, Sally Barnes has believed that great smoked salmon should never be about the smoke alone. It should celebrate the fish. The cure, the smoke and the craft should simply reveal what nature has already created.

The judges recognised exactly that:

"The cure is very well balanced, allowing the delicate and natural flavour of the wild salmon to shine through."

"The smoke and salt have been pitched at exactly the right levels to complement the fish, which remains the hero."

"The judges note the care that has gone into the preparation of this fish – it shows, and we applaud accordingly."

"This is clearly a quality product made with love."

This award is especially meaningful as it comes 20 years after Sally made history, when her wild smoked salmon became Ireland's first-ever Supreme Champion at the Great Taste Awards in 2006.

Two decades later, receiving 3 Stars once again is a wonderful affirmation of a lifetime dedicated to wild Irish salmon, traditional smoking methods and craftsmanship.

Today, wild Irish salmon is becoming increasingly scarce. Sally continues to smoke wild salmon because she believes it is an integral part of Ireland's culinary heritage—a living tradition that deserves to be protected, celebrated and passed on. Every fish tells the story of our rivers, our coastline and the people whose lives have been shaped by them. As our rivers and wild salmon face ever greater challenges, keeping this tradition alive has never mattered more.

Our sincere thanks to the Great Taste judges, to the fishers who have supplied us over the years, and to everyone who has supported Woodcock Smokery.

16/07/2026

Back in stock.

Our Woodcock Smokery aprons are made for everyday use - whether you're cooking over fire, baking in the kitchen, working in the garden, or heading out to forage.

Crafted from sturdy cotton and embroidered locally with the Woodcock Smokery logo, they feature deep, comfortable pockets for spoons, notebooks, secateurs, or whatever the day calls for.

Hard-wearing, unfussy, and built to last, they reflect the same principles that guide our work: usefulness, simplicity, and good materials.

Available in navy and rust red from our website and at The Keep in West Cork.

08/07/2026

Sally recently joined Claire Byrne on Newstalk as part of the station's Summer Food Series, celebrating the incredible food producers and flavours from across Ireland.

Sally was joined by fellow fish producers Mags Kirwan of Goatsbridge Trout and Kian Louët-Feisser of Carlingford Oysters for a conversation about Irish seafood, traditional craft and the people who dedicate their lives to producing exceptional food.

At Woodcock Smokery, we've always believed that every fish carries a story – of the waters it came from, the fishers who caught it, and the care taken to preserve it. It was a pleasure to share some of those stories with Newstalk listeners and to celebrate the remarkable community of Irish fish producers.

If you missed the programme, you can listen back here:

All summer we are celebrating Irish food producers and all the gorgeous grub this island has to...

02/07/2026

There's something very special about welcoming people from around the world to Woodcock Smokery and sharing not just our smoked fish, but also the stories, traditions and landscape that inspire everything we do.

Recently, guests from the United States visited us as part of a culinary journey across Ireland. Afterwards, they shared a beautiful reflection on the experience, describing a side of Irish food that reaches far beyond the familiar image of pub food.

We're honoured that Sally's work, our coastal foraging, wild fish, and a shared table overlooking West Cork formed part of that story.

Thank you to and for including us in such a memorable journey.

You can read the full article via the link in our bio.

22/06/2026

The forecast is looking glorious for West Cork this week ☀️

Join us this Saturday evening at The Keep for one of our summer suppers.

Set in the hills above Castletownshend, you'll be welcomed with some bubbles before settling in for a relaxed evening of wild fish, seasonal vegetables, local cheeses, homemade cordials, and something sweet to finish.

Along the way, Sally will share stories from nearly five decades of smoking fish, working with wild food, and championing Ireland's fishing communities and food culture.

With open views across the West Cork landscape and good company around the table, it's one of our favourite ways to spend a summer evening.

A few spaces remain for this Saturday.

Booking through the website. https://www.woodcocksmokery.com/courses-events/p/evening-supper

17/06/2026

This sign has stood in Woodcock Smokery for many years.

It reflects a belief that has shaped everything Sally has done for nearly five decades.

We support the traditional practice of wild fishing in Ireland. Working with nature is unpredictable. Seasons change. Weather, water conditions, and the health of our rivers, lakes, and oceans all play their part.

But wild fish belong to a food system that has sustained people, wildlife, and coastal communities for thousands of years.

That is why Woodcock Smokery has always chosen to work with wild fish and does not use farmed fish.

We believe healthy oceans, thriving rivers, abundant wildlife, and resilient coastal communities matter. We believe food should be connected to place, season, and nature, not driven solely by volume and efficiency. The environmental and ecological impacts of intensive fish farming remain one of the great challenges facing many coastal ecosystems today.

It isn't the easiest path. It never has been. But some things are worth swimming against the tide for.