Public Tours (Min 2 people)

$78.00
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PUBLIC TOURS

Tasting platter included

 Meet the makers and hear the story of our smokehouse directly from a member of the experienced and tight-knit team who produce exquisite smoked salmon and seafood day in, day out.

 Supplemented with film footage and slide show photography this talking tour will take you through the key stages and skills of sourcing, curing and smoking as well as a potted history of our smokehouse. We will show you the smoke house itself and by the end of the exchange you’ll have a good sense of the why we choose to use such a traditional method and how it affects the quality of our food.

 After the tour, you will be able to enjoy a handsome platter of delicious smoked food – here on our premises, or as a picnic.

 Please note that because we are a working smoke house, we are unable to offer impromptu or unscheduled tours, and would ask that you make a reservation online.

Rates

€70 per person including €13.5% VAT  -Minimum booking is for two people (€140, including VAT)

Minimum/maximum group size 2-10, subject to availability

Monday to Saturdays

At 3pm (approx. 1 hour’s duration)

15th March – 31st October 2024

 

 

PUBLIC TOUR GROUP TERMS & CONDITIONS

Season 2024

Our 2024 season runs from March 15th to October 31st.

We cannot take bookings in November, December, January, or February.

 

Booking

Tours must be pre-booked online. Most FAQs should be answered below. However if you have any questions, please send us a message (https://www.frankhederman.com/pages/contact)

Belvelly Smoke House reserves the right, under unavoidable circumstances, to cancel group bookings at any time, in which case you will be fully refunded.

 

Unscheduled Tours

Please note that because ours is a working smoke house, we are generally unable to offer impromptu or unscheduled tours, and would ask that you make a reservation online. You can come without a reservation at your own risk.

 

Group Size

Minimum tour group size is two adults, maximum tour of 10 adults, subject to availability.

 

Children

Children up to the age of 12 are permitted entry free of charge, but please let us know numbers in your booking notes, and please mind your children when they are on our premises.

It is very important that they do not disrupt the tour for other people.

 

Cancellation

Tours cancelled by you more than 3 days in advance will be refunded but will incur a cancellation charge of €15.

Tours cancelled by you within 3 days of taking place, but with more than 24 hours’ notice, will incur a 30% cancellation fee.

Tours cancelled by you in under a 24 hour notice period will not be refunded.

Belvelly Smoke House reserves the right, under unavoidable circumstances, to cancel group bookings at any time, in which case you will be fully refunded.

 

Running Late

If you are running late, we cannot guarantee delaying the start time of your booked tour, but you are welcome to join it at any time.

Please call us on 00353 (0)214811089/contact us by email shipping@frankhederman.com if you are running late.

 

Parking

 The smoke house is located on a relatively small site and has limited space for parking and turning. The maximum size of vehicle that we can accommodate is a 16-seater Sprinter or equivalent.

 Belvelly Smoke House is not responsible for theft from or damage to your car while on our premises.

 

Health & Food Safety

Public tours allow you to see our traditional smoke house, but do not generally allow access to our main facility, depending on production. However, if there is an opportunity to see inside the production facility, you will be required to complete Health & Safety questionnaires, wear PPE (hat and coat) and wash your hands before the tour.

Please note this is a working smoke house and yard: you must mind yourself and your children when on our premises.

IRELAND THE SEAFOOD ISLAND

 “You can’t separate the artisan food business in Ireland from our geography… our landscape is at the heart of what we create. What we have in Ireland is wonderful raw material and we have the skills to bring those raw materials on, through husbandry” 

FRANK HEDERMAN

Read more about our fish

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