The Burren Smokehouse in Co Clare is expanding with a €171,000 investment in new equipment and energy efficiencies, which includes a Brexit-related grant.
The artisan food outlet has been approved for grant- aid of €76,900 under the Brexit Processing Capital Support Scheme, drawn from the EU’s Brexit Adjustment Reserve.
The scheme is administered by Bord Iascaigh Mhara (BIM).
Swedish-born Birgitta Curtin and her Irish husband Peter initiated the Burren Smokehouse in 1989, and its products including award-winning cold and hot smoked organic and wild salmon.
“The grant aid has allowed us to invest, be more sustainable, and to take opportunities to improve standards and reduce costs, which is critical,” Birgitta Curtin says.
The artisan food outlet has been approved for grant- aid of €76,900 under the Brexit Processing Capital Support Scheme
“New digital equipment, including a digital control panel for the fish smoker, has made processing easier for staff to manage, allowing for scannable stocktaking and integration of website orders,” she says.
“The funding from the Brexit Adjustment Reserve meant we were able to take opportunities to future proof our business, and keep efficiencies high, which is essential in an environment where costs are rising,” she says.
The business is certified by Bord Bia Origin Green and Burren and Cliffs of Moher Geopark Burren Code of Practice.
The Burren Smokehouse employs 18 people, which rises during peak periods.
