Join us at Howth Castle with Max Jones for a day to learn the intuitive skills behind art of traditional fish smoking.
In the dramatic setting of the castle grounds, we will be looking at the heritage of Howth fisheries, stories of sustenance and develop the methods of seafood preservation by going on a deep dive with traditional food conservationist Max Jones of Up There The Last. 
Together, we'll forage the Howth coastline to find foods from the foreshore, we'll brine in the traditional half-barrel, fillet local fish and learn how to harness the weather to dry and preserve our food.
We'll then learn both hot and cold smoking and you will hear about cold smoking in your own home for the preservation of fish, meat and dairy.
You'll also be hot-smoking brined white fish as you dig a pit in the ground and lower the fish into a half-barrel that contains an oak fire, then smothering it with sacks to cook the fish with smoke.
We will end the day sat around together eating what we have made, and sharing stories of our past so we can reclaim them for the future.
Snacks, drinks and lunch feasting all included.
Location: Howth Dastle Estate, Howth, Co. Dublin. D13 EH73
Workshop start time 9.30am - 4.30pm.
Cost per person: €185
Posted on 14 May 2026.
