Sally Barnes picked up the prestigious “Movers and Shakers’ award at this year's Georgina Campbell’s Irish Food and Hospitality Awards.

The Irish premiere of The Keep will take place at L’Atitude 51 in Cork City on Saturday, November 16.

Busy-bee Anthony O’Toole writers about how he’s getting together with Sally Barnes to host a Producer x Chef event series in West Cork.

Sally Barnes was never great at biting her tongue, and she certainly didn’t hold back in the latest episode of the GIY Food Matters podcast.

This is a brilliant piece by Fintan O’Toole in The Irish Times highlighting the scandalous situation that has been allowed to happen to Ireland’s waterways.

In advance of International Women's Day, Caroline Hennessy interviewed Sally for the Irish Examiner about the future in educating the next generation of artisans at her new fish school.

Be.Polar Studios, based in Turin, Italy, has produced a short documentary on Sally Barnes called “The Keep,” to be released in 2025.

Part of the Euro-Toques Ireland Producers Spotlight Series, TheTaste.ie interviewed Sally about 40 years of smoking wild fish in West Cork.

Sally Barnes is heading to NYC with Bog & Thunder in October for a weeklong tour of events and activities.

The beautiful Matthew Kronsberg wrote an article for The Wall Street Journal on the World’s Best Food Tours, which lists Sally Barnes' workshops and courses.

Cover girl! Sally Barnes made the front cover of Irish Farmers Journal, Irish Country Living magazine.

Sally is proud to support and contribute a recipe to 'The Gathered Table' cookbook by Gather & Gather Ireland in aid of Peter McVerry Trust.

Local food writer Kate Ryan wrote a stellar piece for the BBC Travel on “The last of Ireland’s rare wild salmon.”

A close friend and colleague of Sally Barnes, Anthony O’Toole, produced a delicious, family-friendly twist on the classic Kedgeree using our hot-smoked mackerel.