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 like smoking Eel. This was the Inspiration for starting the Burren Smokehouse with her husband Peter in Lisdoonvarna, co Clare. Studied marine Biology with focus on Algae. Founder of Slow Food Clare and running the Burren Slow Food Festival in May since 2005. Supporter of the Irish Food Movement at Festivals and Networks events. Founder, member and director of Burren Ecotourism Network supporting sustainability for her company as well as the Burren Area. Birgitta supply Michelin star restaurants, five-star Hotels, Irish Gourmet Restaurants, Speciality Food Stores and operates private mail order customers worldwide. Love travelling the world to experience Food communities!