National Guild of Irish Food Writers Award 2020 for Frank Hederman
The English market is delighted with the news that Hederman's have won a national award from the Guild of Irish Food Writers 2020 for their smoked salmon.
The awards, now in their 26th year, celebrate excellence and recognise indigenous food producers and organisations that help to create and maintain Ireland’s outstanding reputation in food and drink.
Established in 1982, Belvelly Smoke House is still the only authentic timber smokehouse in Ireland. For nearly four decades now, Frank has been supplying chefs such as Rick Stein and food halls such as Fortnum & Mason. His long association with Selfridges was the catalyst for Hederman’s Hot Smoked Salmon, which he developed when the store needed a new product to celebrate the 4th of July for American visitors. Succulent and smoky, Hederman Hot Smoked Salmon – with or without Kashmiri chillies – has become another bestseller, either just as it is or in ‘Hederman’s crush’, a luscious salad of hot smoked fish, crème fraîche and horseradish sold through a network of farmers markets. From modest beginnings, Frank Hederman and his wife Caroline have built up a sophisticated business employing six full-time staff and an Irish brand that is sought after throughout Europe and North America. At Christmastime, staff numbers double in order to satisfy the insatiable demand online, in their showcase shop at the English Market, and with corporate and wholesale buyers throughout Europe. Hederman cold smoked salmon – wild or organically farmed in Ireland – remains the ultimate Irish product for any discerning smoked salmon buyer. However, their hot smoked method has given this innovative product a refined edge that comes only with the care and attention to detail to be found at Belvelly Smoke House