Two kilometres out of Midleton on the N25 towards Fota, the effervescent Frank Hederman runs Belvelly, the oldest natural smoke house in Ireland – and indeed the only one. Seafood and cheese are smoked here, but the speciality is fish – in particular, salmon. In a traditional process that takes 24 hours from start to finish, the fish is filleted and cured before being hung in the tiny smoke house to smoke over beech woodchips. No trip to Cork is complete without a visit to an artisan food producer, and Frank is more than happy to show you around; phone or email to arrange. Or stop by his booth at the Midleton farmers market.