Founder and owner of the Burren Smokehouse an artisan producer using 100% Irish Wild and Organic Salmon, Trout, Mackerel and Eel since 1989. Birgitta grew up on a self-sufficient farm on the East Coast of Sweden learning how to preserve food. This was the Inspiration for starting the Burren Smokehouse with her husband Peter in Lisdoonvarna, co Clare. She studied marine biology with focus on algae. She is the founder of Slow Food Clare and has been running the Burren Slow Food Festival in May since 2005. She is an avid supporter of the Irish Food Movement at numerous festivals and networking events. Founder, member and director of Burren Ecotourism Network supporting sustainability for her company as well as the Burren Area. Birgitta supplies Michelin star restaurants, five-star Hotels, Irish gourmet restaurants, specialty food stores and supplies private customers worldwide.

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