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Home / Salmon Products / Ireland / Dunn's of Dublin / |
Dunn's of DublinThe story of Dunn's of Dublin begins with this man, John Dunn. His career began, not as a fish merchant, but as a publican. Legend has it that on hearing a sermon on the virtues of temperance he was moved take a pledge of abstinence. So he gave up selling drink and turned his pub into a fish and poultry shop. As it happens, the shop was located on Moore St., Dublin's most famous trading street. Dunn's of Dublin has been brought into the 21st Century under the stewardship of Peter and Gerard Dunn. In 1996, Dunn's made the move from its location in the heart of Dubln's Smithfield where it had been in situe since 1972. Our new facilities in Finglas, on the outskirts of Dublin city are a testament to Dunn's commitment to change and modernisation. While we are enthusiatic about such innovation we are keenly aware for the need to preserve the traditions and values that have made the name of Dunn's so renowned worldwide. |
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Smoked SalmonSmoked Irish Wild Salmon is a speciality gourmet food that is 100% natural. There are three simple ingredients - wild salmon, salt and oak smoke. All three flavours subtly compliment each other to give a unique and special taste. |
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| John's son Joseph was known as 'The Govenor' on account of his strong and
impressive personality. John was responsible for the relocation of the
company
to D'Olier St. in 1895. 'Dunn's of D'Olier', would go on to
become a part of the
legend and mythology of Dublin when James Joyce
wrote the shop into 'A Portrait
of the Artist as a Young Man'. It was
in Dunn's that Mr. Dedalus bought the
turkey for that most notorious of
Christmas dinners! Paul Dunn began his career in Dunn's as a young man. Along with his brother Joseph, he developed the processing capability of the D'Olier St. shop along the old Leinster Market. This enabled Dunn's to supply some of the most renowned hotels and restaurants in Dublin. The Gresham and Hibernian hotels, along with The Dolphin and The Red Bank restaurants, were long standing customers. Paul Dunn 1884 - 1954 Paul's brother Joseph joined the business in 1920. Joseph had aspirations to work and manage a farm in Co.Wicklow but the demands of the family business dictated he stay in Dublin. Joseph's wife Nita also played an important part in the company over the years. She continued as a Director of the company long after Joseph died in 1964 Dunn's of Dublin Jamestown Business Park Finglas, Dublin 11 Ireland Tel + 353 1 8643100 |
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Dr. Perricone Salmon Diet Skin rejuvenation is big business, with jars of creams and ointments costing hundreds of rands. An American Yale professor and doctor, Nicholas Perricone, claims that three days on a specified diet will leave you with a radiant and less wrinkly skin. If you think this diet sounds fishy... it is
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