Iconic Belvelly Smoke House celebrates 40 years a-smoking
To be world-class at something is truly amazing. World-class Belvelly Smoke House is celebrating 40 successful years in business this year.
Owned and run by husband and wife team Frank Hederman and Caroline Workman, their private client list includes royalty, ambassadors, Irish rock bands, international film directors and actors.
Just last week Frank Hederman became the first Irish person to receive the Walter Scheel Medal, the prestigious annual European culinary prize that recognises outstanding contributions to European culinary culture. Previous winners include Pierre-Emmanuel Taittinger of Taittinger Champagne and Ferran Adrià of El Bulli.
Frank Hederman was one of Rick Stein’s food heroes and Hederman’s salmon has been a regular feature on the menu at his famous seafood restaurant in Padstow and on his TV series.
Produce from Belvelly featured on the menu at the State banquet held for Queen Elizabeth’s 80th birthday celebrations and on the Ryder Cup menu in Dublin in 2006.
Frank has been featured on numerous TV documentaries and travel shows and The New York Times famously said: “To say Frank Hederman smokes fish is to say that Steinway makes pianos”.
Belvelly Smoke House, established in 1982 near Cobh, is Ireland’s only authentic timber smoke house for Irish salmon. Growing up in a seaside town, Frank Hederman was inspired by the bustling activity of fishermen and the local boats landing with salmon catches.
He began smoking salmon in a cupboard–like room and is a self-taught craftsman and businessman.
The company employs eight people, which doubles during the busy Christmas period. Products from Belvelly Smoke House have appeared on the counters of food halls such as Fortnum and Mason for decades.
Minister for Foreign Affairs Simon Coveney joined Frank and Caroline in Cobh to celebrate the success of the business. He said: “This is a fantastic achievement for all of the team at Belvelly Smoke House, especially for Frank and Caroline as they celebrate 40 years in business this year. Their products are enjoyed all over the world and they are truly great ambassadors for Irish food production.”
Frank Hederman said: “We’re feeling happy and proud to have reached our 40 year milestone. Recognition by the Walter Scheel Medal is good for business and it’s good for company morale. We work hard and we’ve done well, so the team deserve that recognition. The award is also for our local community that support us week in week out when they shop at the English Market and farmers markets in Midleton and Cobh. In so doing, they are keeping an important food tradition alive and well.”
As well as smoked salmon, Belvelly Smoke House also produces smoked mackerel, eel, haddock, mussels, butter, spices, nuts and a wide range of handmade pates, fishcakes and Hederman at Home dishes which are produced in the Smoke House kitchen.
Caroline added: “It’s a really harsh world out there and we feel incredibly lucky to have survived and thrived this long and to have all the support and friendships we enjoy through the business. Most of all it is hugely satisfying knowing that so many people enjoy eating what we enjoy making.”