Woodcock Smokery

The Woodcock has been smoking fish from local waters since 1981 under founder Sally Barnes and today, she offers teaching visits at the workshop, for groups of two to six people at a time. These are three-hour courses which include a light lunch of tastings, with filleting demo and practice, plus a run through the principles of smoking. Visitors can prepare their own piece of fish, see it smoked and when it’s ready, it’s dispatched to their home, vacuum-packed and ready to enjoy.

Sally and her team will be very happy to hear from you. And as they say themselves;

“We produce an award-winning range of hand-crafted smoked seafood at our premises in West Cork. We work exclusively with wild fish, and cure our products in a traditional manner. This takes prime quality fish, native hardwood timbers, skill and time. All aspects of the process, such as filleting, salting, pin-boning and slicing, are all done by hand. Our business is owned and operated by mother-daughter team, Sally and Joleine Barnes. We have over thirty years’ experience of working within the industry and have completed professional qualifications in 'Food Production Systems' and 'Oceanography'.

In recognition of our high quality products and our dedication to superior taste, we have won a number of stars at the Great Taste Awards for our products. Our range includes cold smoked haddock, cold smoked pollack, hot smoked mackerel, hot smoked tuna, kippers, wild smoked salmon, matured wild smoked salmon. As we only deal with fresh fish, our range changes depending on what is available so please contact us for further details”.