Nestled on the rugged Wild Atlantic coast of West Cork, Ireland, Woodcock Smokery stands as a beacon of tradition and sustainability—thanks to the passion and vision of its founder, Sally Barnes. From salvaging surplus catch to forging a culinary empire, her story is as rich and smoky as the seafood she meticulously crafts.
🌊 A Fisherwoman’s Genesis
Sally Ferns Barnes, originally from Scotland and Sussex, relocated to West Cork in 1975. Living as a fisherwoman and commercial fisherman’s wife, she needed a way to preserve the glut of daily catches—so in 1979, she began experimenting with smoke-curing in her backyard. The acquisition of a kiln sparked a culinary revolution: by 1981, Woodcock Smokery was born, committed solely to wild fish—a rarity in today’s seafood world.
🏆 Wild, Artisanal, Award-Winning
Sally’s handcrafted smoking process uses only high-grade salt and native hardwoods—no additives or dyes. The result? A firmer, less oily, and deeply flavorful wild smoked product. It’s no surprise her Wild Atlantic Salmon took home the Great Taste Awards’ Supreme Champion title in 2006. Other honors include the Euro-Toques Craft Award (2018), a Lifetime Achievement Award from the Irish Food Writers’ Guild (2022), and the Georgina Campbell “Movers & Shakers” Award (2024).
🌱 Sustainability & Innovation
At the heart of Sally’s ethos lies a fierce dedication to wild fish and ocean stewardship. She sources daily-caught species—salmon, mackerel, haddock, tuna, and pollock—from local inshore fisheries with sustainable quotas. Concerned by dwindling stocks, she’s also innovating with under-utilized species like skate and garum, and even bottarga—ensuring every part of the fish is valued.
Additionally, Sally campaigns passionately against threats like farmed salmon disease, plastic pollution, overfishing, and regulatory imbalances that favor large-scale operations over small coastal communities.
🍽️ The Keep: School of Smoke
In 2019, Sally established The Keep, an on-site smoke-curing school designed to preserve and pass traditional fish-smoking trades to future generations. Through hands-on masterclasses, participants learn filleting, salting, hot and cold smoking, and even coastal foraging. These immersive experiences honor history, sustainability, and craft.
The Keep has hosted students from Cork to New York’s James Beard Foundation, and regularly features in food festivals and culinary events across Europe. It also serves as a venue for suppers and workshops—offering storytelling and seasonal fare in a rustic setting.
🎥 Cultural Impact & Advocacy
Sally’s dedication has been featured in publications such as The New York Times, Financial Times, Irish Examiner, and BBC Travel. In 2023, the short documentary The Keep premiered at the Cork International Film Festival, showcasing her mission and the uncertain future of Irish wild salmon.
🌟 Legacy & Inspiration
After over four decades, Sally Barnes remains hands-on. She mentors her daughters and a global network of students and chefs. Her work demonstrates how traditional food culture and environmental activism can coexist—yielding results that nourish both people and the planet.
At Woodcock Smokery, every fillet tells a tale—of sea, skill, and sustainability. For those inspired, consider visiting The Keep in West Cork to learn the art of fish smoking—or simply enjoy a sensory board of wild-smoked treasures from Sally’s workshop.
Stay wild. Stay traditional. Keep smoking.
