Sally Barnes is both a force of nature and a champion for it. One of Ireland’s most iconic artisan food producers, Sally runs the last smokehouse in Ireland that deals exclusively with Ireland’s diminishing stock of wild fish.

Sally started out by smoking fish in a tea chest in the early 1980s as a way of preserving unexpected gluts, and in the years that followed she has taught herself the techniques of the trade through trial and error and lots of experimentation. Today, Sally is renowned for her top quality, award-winning produce and passion for nature and food sustainability.

In conversation with Mick Kelly of GIY, Sally talks about:

· Moving to a small fishing community in Cork in the 1970s and teaching herself how to smoke fish

· Her concern about what is happening to our stocks of wild salmon and why that is important on a wider, global food scale

· Why she is vehemently opposed to salmon farming

· The importance of educating a new generation of food students.

· Why she avoids shopping in the big retailers and supports independent food stores.

GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.

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