Connemara goes to Washington by Glor Chonamara monthly newspaper Nov '08

Graham Roberts of the Connemara Smokehouse is back from a whirlwind trip to Washington D.C. for “The Best of Ireland’s Wonderful West Culinary Renaissance” which was held on the 12th November.

The Culinary feast focuses on the West of Ireland’s relatively new status as a culinary destination. Graham was representing Tourism Ireland and Good Food Ireland at the Irish Embassy in Washington. The event was hosted by Tourism Ireland and Ambassador Michael Collins for the Smithsonian Associates. Here Graham gave a presentation and catered for the 300 guests with his Award winning products, Organic Smoked Salmon, Organic Honey Roast Smoked Salmon and Organic Gravadlax (marinated salmon in salt, sugar, dill & Irish Whiskey) and Connemara Smokehouse unique Irish Smoked Tuna. The evening was a huge success and the Ambassador has requested more products for future events in the Ireland Embassy in Washington. Graham and his wife Saoirse of the Connemara Smokehouse are multi-award winners from Ballyconneely, near Clifden, Co. Galway.

The company’s international reputation haas steadily been recognised by Bridgestone Best in Ireland Award, the Great Taste Awards, winners of B.I.M Best New Seafood Product in Ireland Award, and one of Rick Stein’s Superheroes – Rick Stein is a chef with passion for seafood, hand-picked a number of producers for his book who he felt were passionate about food, Graham really is among the chosen few.

All the products are produced in the traditional way, filleted by hand by Graham himself to ensure quaility. All products are free from artifical flavours, colours and preservatives.

You can catch Graham and Saoirse at the Great Irish Food Festival at the Salthill Hotel on Sunday 7th of December 08′. National Museum of Ireland – Easy Living, Turlough Park, Castlebar, 13th December 08′. Spiddal Christmas Craft Fair, 14th December 08′ and Ard Ri Hotel, Tuam, 21st December 08′.

Check out their rine range of products which can be shipped worldwide. www.smokehouse.ie

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With over 26 years experience passed down from generation to generation and being Connemara’s longest established Smokehouse, we have become one of the world’s leading manufacturers of high quality Seafood where every product is hand produced in the traditional way. Our Connemara Smoked Salmon is the ultimate gift and thank-you present. Our policy has always been to deliver products of superior quality to our customers, combining old-fashioned craftsmanship with modern scientific technology.

We at the Connemara Smokehouse are specialists in producing Wild Smoked Salmon, Gravadlax, Roast and Honey Roast Smoked Irish Salmon offering the finest Salmon products in the world today. We compliment this with a range of other Seafood delicacies, including our exclusive speciality Irish Smoked Tuna and Honey Roast Smoked Tuna.

None of our products contain artificial flavours, colours or preservatives. The only ingredients we use are fish, salt, smoke, herbs, sugar, honey and Irish whiskey.

Our products cannot be bought in supermarkets only at the Connemara Smokehouse and by mail order and a few small selected shops.

We welcome you to our site and hope you enjoy looking around. If you would like to purchase some of our products, you can do so using our secure on-line shopping facility. If the shopping cart is a bit daunting just email me and I will deal with your enquiry as quickly as possible. Credit Cards/Cheques are not actioned until goods are ready for despatch. We aim to give you a very friendly and most efficient service.

The Sunday Business Post By Emma Kennedy
Graham Roberts’ parents set up the Connemara Smokehouse in Ballyconneely, Co Galway, in 1979. Almost 30 years later, Roberts has donned the mantle of the family business, but the traditions and attention to detail remain the same.

Roberts’ father was a fisherman before he began the business, and his son grew up with a taste for good quality fish. The smokehouse today produces a range of smoked fish products, including four types of smoked salmon and smoked tuna, smoked mackerel and smoked trout.

Eight people work in the business, including Roberts, his wife and his mother. ‘‘Everyone involved is friends or family,” he says, something which he feels improves the quality of the product.

The fish is sourced locally, which adds to its freshness and flavour. Roberts fillets the fish by hand before the ‘‘little pin bones’’ are removed.

Next, the fish is dry salted, rather than being salted in brine. Roberts says the dry salting process removes some of the moisture from the fish, which is important for a smoked-fish product.

The salt is washed off with fresh water and the fish is then smoked for eight to ten hours. The duration of the smoking process can vary, depending on the temperature and wind conditions on the day.

The fish is smoked using beechwood, as this gives a better flavour than oak, according to Roberts.

Once it has been smoked, the fish is dried for up to ten hours in the smoking chamber and then left in the fridge for 24 hours. The final step is hand-slicing and packing.

Roberts is a member of the Bord Iascaigh Mhara Seafood Circle, a group of more than 100 people involved in the seafood industry.

He also features as a food ‘‘super-hero’’ in celebrity chef Rick Stein’s book Food Heroes.

Stein, a chef with a passion for seafood, hand-picked a number of producers for the book who he felt were passionate about food, so Roberts really is among the chosen few.

Where there's Smoke there's Flavour

http://archives.tcm.ie/businesspost/2008/01/20/story29635.asp

All around us, local people are producing the finest in fresh food and crafts. Cróna Esler was bowled over by what was on offer at a Claremorris fair.

IN THE West of Ireland, we never seem to fully appreciate the food produce of our local suppliers. In December, one passionate lady decided to do something about it and set about organising a massive Food and Craft Fair in the McWilliam Park Hotel in Claremorris. Up to 50 producers turned up on the day, displaying and selling their homemade goods. And, such was the success of the Fair that organiser, Doreen Allen-McManus, has pledged to make it a regular occurrence.

On Sunday December 16, there was a fantastic buzz around the Claremorris hotel, as locals and visitors to the area flocked in to take a look at the products and produce on offer. The fair, which ran from 12 noon until 5pm, saw more than 2,000 people flood through the doors and, needless to say, Doreen was over the moon with the response received.

The McWilliam Park laid on a complimentary mulled wine reception at the entrance to the fair – a gesture that went a long way in settling the scene for a successful event. As well as the many wonderful stands scattered across the function room, Doreen decided to get the children involved in the day, by allowing the adults to browse and inviting the children to join her on stage for a spot of baking.

Giving the children chef ’s hats and writing their names on individual hats, the children were delighted to get stuck in and Doreen showed them how to make shortbread, allowing them to roll up their sleeves and get their hands in the bowls to mix it all up. The group then cut their short-bread into festive shapes and put their goodies on a plate to take home and bake.

“It’s such a simple recipe and one I learned myself when I was just two years old. I gave the children the recipe so they could make them at home. We may well have some future chefs in the making,” smiled Doreen.

Strolling around the fair with Doreen, she pointed out some of the exhibitors who really have the potential to go places with their products. Headford’s Sarah Forde, for instance, had a mouth-watering selection of savoury and sweet pies, as well as garlic butter, pâté and pastes at her stand, while across the way, a stall bearing the Clare-based company ‘Wines of the Glen’ (the only commercial sellers of fruit-flavoured wine) was attracting attention.

Tuam-based Joe Desmond was also there with his delicious ‘Luchese-Irlande’ pesto and Andrew Pelham-Burn of Carrowholly Cheese in West-port was, as always, selling fast.

Also from Tuam, Blake’s organic fair-trade chocolate had an impressive display, with Graham and Saoirse Roberts from the Connemara Smokehouse going down a treat with fish-lovers.

Newport’s Patty Moss was in full flight with her scrumptious jams and chutneys, while Ann Cleary from Tuam had a mixture of sweet and savoury with her ‘La Mexicana’ food and her ‘Cookie Bouquets’.

On the craft side of things, Eddie Collins – a wood-turner from Belclare, Tuam – had an impressive display of his wares and then, all across the large room, there were many more lots of quality goods.

Doreen’s motivation for organising the fair stemmed from her own passion for cooking and her annoyance at the lack of venues for local producers to sell their products.

“Getting your produce into stores can be quite difficult and very expensive. I thought it would be a good idea to bring together the many quality producers across the region and that way, people could put their heads together, offer support, swap ideas and maybe come up with some plans and ideas on how to cut distribution costs,” Doreen explained.

Deemed by many as the ‘West of Ireland Food Promoter’, Doreen has vision, direction and enthusiasm – characteristics that will certainly see her fulfil her quest to promote the best of food produce in the West.

Head Chef at Renvyle House Hotel, Tim Sullivan, attended the Claremorris fair to offer support to Doreen, as too did Kathy Welby (Treasurer of the West of Ireland Food and Craft Fairs) and Seamus Sheridan of Sheridan’s Cheesemongers.

And, with one fantastic Fair under her belt, Doreen Allen-McManus has become even more passionate about the cause. Of course, this means good news for food lovers across the region, as this certainly won’t be the last we’ll see of Doreen, or indeed of the impressive fairs.

By Westren People Newspaper

Irish Producer Feature: Connemara Smokehouse

By Anne Kennedy Greatfood.ie

Congratulations to Connemara’s longest established smokehouse, The Connemara Smokehouse, which has been awarded the Seafood Circle Award for 2007 under the Retail Section as a ‘Seafood Specialist’. We talk to Graham about what drives him to work as an Irish producer.

Where do your customers come from?

All over the world although alot are from UK and France. They come via the internet – however most of our customers have visited the Smokehouse at some stage.

What do they use the fish for and do they ever cook with it?

Generally they use it for simple salads or with some brown bread. Some use it to cook quiches, pizza, or pasta dishes and some use it for ideas we give them such as Honey Roast Smoked Tuna or Honey Roast Salmon with blue cheese on a pear or avocado.

What single piece of advice would you give a food producer who is starting out?

You must have a passion for what you do.

What role do you think Irish food producers have to play in lreland’s sense of self/national identity?

We play an important part on identifying different regions and also in letting ourselves and the world know that Ireland does have a Food Culture.

How could the state agencies support food producers other than what they are already doing?

Keep doing what they are doing, but try to make some of the red tape and paperwork less as it can choke up the small producers. They also need to protect our raw materials to secure our future in producing artisan food.

How do you feel when you see people enjoying your food?

I love the reaction when people eat my food and it is one of the rewards of doing what I love, specially when someone says they don’t like Smoked Salmon and when they try ours they are wowed by it and now they buy our products and tell their friends and family about us which is fantastic.

Who are your champions?

John McKenna of the “Bridgestone Guide” has been a very positive influence for me and I may not have met him had it not been for Bord Bia. To be fair to Bord Bia and BIM, they have offered help in trying to establish new markets and drive the business forward and just because these efforts may not amount to anything it is not a reason to condemn these agencies as I think a lot of people do. I think 10 out 10 for effort, but it is very difficult to come up with a solution for a lot of problems small food producers face. o I guess we will all keep plugging away and try to keep on track.

Friends and family are vital and without them it would be nearly impossible to do what I do. Everybody who works at the Connemara Smokehouse are either friends or family, some lifelong friends and some who have become friends since working at the Connemara Smokehouse. One thing that is so important is for everybody to get along and also to have fun together. While I am the driving force behind what goes on with the Connemara Smokehouse, I need the help and support of friends and family who will pitch in to help me and also put up with me falling asleep in the middle of a dinner party thanks to those 4 a.m. starts.

What chefs use your produce?

Rick Stein tried our Smoked Tuna at the at the BBC Good Food Show and within a week began to buy it for his Restaurant and Deli in Padstow. We were in his book of Food Heroes for our products already, but were very soon after promoted to Superhero status, which was a wonderful accomplishment for us. On hearing the news of becoming a Superhero, I very quickly went to tell my wife Saoirse “Im a Superhero”. My daughter of 3 years at the time and days later….. I was mowing our lawn and heard terrible screams only to turn and see Amy had lost her footing at the top of the slide, she had fallen backwards and was just clinging on by her fingertips. So I dropped everything and raced across and in true Superman style, caught her with extended arms as she fell. She turned to me and said “you saved me dada cause you’re a Superhero”. So thank you Rick Stein for making me a Superhero.

Stefan Matz, 2007 Chef of the Year, Michelin Star Award Winner and Executive Chef at Ashford Castle uses some of our products. He also lives locally. Tim O’ Sullivan, Award Winning Executive Chef at Renvyle House Hotel and author of “At Home in Renvyle” recipe book received a commendation as the best chef in Connacht – he uses our Smoked Tuna and Smoked Salmon and has enormous praise for our products and lives locally.

Dermot Gannon of The Old Convent is another Award Winning Top Chef. Dermot is from the local area but has moved to Co. Tipperary and owns and runs the beautiful “Old Convent”. He prepares exquisite food for his guests in the enchanting surroundings. Although Dermot has moved, he still makes a point of ordering our products for his menu as he knows the quality is the best and he is still supporting his locality.

In Clifden town, Gi of Award Winning G’s Restaurant uses our Honey Roast Smoked Tuna and our Gravadlax. He loves the products and is always trying new ideas with all of his food. He has a huge passion for what he does. I often find, if I eat at a restaurant where my products are on the menu, I don’t choose my products as I feel I can have them anytime. When I eat at G’s, I find myself eating my products as they are presented in such a exciting and tempting way, such as “Warm Salad of Honey Roast Smoked Tuna with Pink Grapefruit and Asparagus”, this looks as good as it tastes and believe me it tastes good.

I suppose a lot of the success of the Connemara Smokehouse is down to the experience I have learned from my parents. That experience has been combined with my own ideas to come up with a winning combination. Of course, true to the old saying “behind every successful man is a great woman”, that woman would be my wife Saoirse, who not only has produced four lovely children in 5 years but also manages to design our brochures, website and other literature. Saoirse also works tirelessly to promote the Connemara Smokehouse to search engines, tour companies and guide and recipe books, but I guess all importantly, she puts up with the crazy hours that I work. I think the combination that Saoirse and I produce, me doing all the hands on with the fish and Saoirse doing all the promotion and stuff like that works really well.

The support and compliments from all the customers is a major driving force for me as it is such a thrill to hear their enthusiasm for something I have produced. It is definitely a group effort to achieve these results so thank you to everyone involved.

What keeps you all doing something that takes so much consistent energy?

I love what I do, I love the reaction from people and I feel very lucky to work at a job that I enjoy as so many people nowadays work at jobs they don’t enjoy. I also take huge pride in what I do and I am constantly striving for perfection. Oh yeah ….. and look at where we live!

Our photo above shows Graham with Rick Stein. The Connemara Smokehouse supplies Rick Stein’s Restaurant with their unique smoked tuna and he appears in Stein’s book of Food Heroes.

This is a recipe Graham got from his belated Grandmother who used to run a small restaurant/coffee shop with her daughter some years back’ says Saoirse, Graham’s wife, ‘so we have taken it and adapted it a bit. We just thought it was a bit different than the usual Smoked Salmon on bread etc recipes’.

Mawky’s Smoked Salmon Quiche

Ingredients:

Quiche pastry:

8oz plain flour

4oz butter

1 egg

1 egg yolk

Filling:

8oz (500gm) Connemara Smokehouse Award Winning Smoked Salmon

3 large eggs

12 fl ozs cream (325ml) (or 6 fl oz cream and 6 fl oz milk)

Juice of half a lemon

1-2 tablespoons of chopped fresh parsley

10in (25.5cm) quiche or flan tin (preferably metal) with fluted edge and removable base.

1. Beat eggs well and slice butter into thin slices and mix into eggs.

2. Add flour gradually working it into a thick paste.

3. Roll out to size of flan dish and line dish, pressing pastry firmly into tin.

4. Cover bottom of pastry lined flan dish with thin slices of smoked salmon (using about half the fish) and leave in the fridge for about fifteen minutes.

5. Meanwhile make the filling. Chop the remainder of the salmon into small pieces. Add to beaten eggs. Add cream (or milk and cream), chopped parsley and lemon juice. Pour into pastry lined tin and bake in a hot oven (200ºC/Gas 6) for 25 – 30 minutes until the quiche is set in the centre and has turned golden brown and looks puffy.

Graham and his team hand-produce the best seafood available including Wild Smoked Salmon, Gravadlax, Roast and Honey Roast Smoked Irish Salmon, Irish Smoked Tuna and Honey Roast Smoked Tuna.

You’ll find Connemara Smokehouse at Bunowen Pier, Aillebrack, Ballyconneely, Co. Galway. Tel: +353 (0) 95 23739 Fax: +353 (0) 95 23001 Email: info@smokehouse.ie

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Bia Devil - The essential food and wine page for  Galway Advertiser by Willie Shaw

Cullen’s at the Cottage, Ashford Castle, Cong, Co Mayo.

The recent good weather prompted me to go for a drive and see the latest development at Ashford Castle. I realize most people in Galway think it is a long drive to Cong, but it actually only took 35 minutes from Eyre Square on a busy Sunday afternoon.

When you arrive at Ashford, do not be put off by the fact that there may be security at the entrance gates; this is simply to ensure safety for all visitors and guests. There is no admission charge and this new development is proof that Ashford Castle wants visitors to come and sample its new restaurant. When you enter the grounds, it is a little like entering a different world, the grass is so well tended and the views are among the best that the west of Ireland has to offer. If the weather is good, take time to have a walk in the grounds (600 acres) – the flowers and fountain are breathtaking on a good day.

Just before the bridge in front of Ashford Castle you will see a thatched cottage on the right hand side, this is Cullen’s Cottage. The cottage was named after a waiter who was 28 years working at Ashford. Cullen’s is open from 11.00 to 9.30pm, seven days a week and there is no need to book. Hidden behind the cottage is a state of the art, brand new kitchen which is overseen by head chef at Ashford, Stefan Matz.

The menu is wide ranging and the best of local produce is used. Connemara Smokehouse organic salmon is used and McGeoghs of Oughterard supplies the meats. Most people are of the opinion that food in Ashford is expensive and while the main restaurant in the castle is not for casual dining, the really good news about Cullen’s is that the prices are very reasonable. This also applies to the wines, 17 in all, ranging from €15 to €30, (that is not a typo) €15.00 per bottle for a Chilean Sauvignon Blanc is excellent value in any restaurant. They are also available by the glass if you so request. I had a glass of Kim Crawford Sauvignon Blanc from New Zealand which was the most expensive wine on the list and it cost €7.50. Per glass.

We ordered a seafood chowder €7.50, and a plate of barbecued oysters with bacon and melted pearl onions €12.00. We also ordered a glazed shank of lamb with roast garlic and balsamic jus with a side salad of plum tomatoes and rocket leaves €17.00, plus the most expensive meal on the menu, lobster pie €25.00. There are several pasta dishes for €15/€16, char grilled fillet steak plus your choice of side order €25.00 and some tempting sandwiches like chicken, basil and brie pannini €7.50 and char grilled vegetable pannini €7.50.

The chowder really was the best I have tasted, not at all heavy and you really could taste the wine in it. My barbecued oysters were just flashed under the grill for a short visit and served to melt in my mouth. I asked the waiter to show me a serving of the seafood platter (€19.00) and I was shortly shown one on its way to a customer. It was simply the best presentation of this dish I have ever seen. A generous fan of organic smoked salmon with an oyster in the half shell plus three bowls containing separate portions each of prawn, crabmeat and mussels.

The lamb shank was a large helping and it was just melt in your mouth, one touch of the knife and it simply parted company with the bone, the balsamic jus was the perfect sauce and although the dish was ordered by my guest, I could not help dipping into it.

For €17 this is really good value and the price included one side order of choice; bacon and cabbage champ. My lobster pie was served in the dish it was cooked in, topped off with mashed potatoe which had a nice light crust. There was a wide selection of vegetables in the pie; mini corn, mangetout, asparagus brocolli and French bean, just one piece of each but nice attention to detail.

The lobster meat was, at a guess about half a small lobster and delicious. This dish also included a side order, I chose plum tomatoes and rocket leaves.

Throughout the meal the service was excellent, and our waiter was a fountain of knowledge on both dish content and how they were cooked and sourced.

There is a good selection of desserts, and we choose a pecan nut brownie with milk chocolate mousse €7.50. This had the most c o n c e n t r a t e d blackcurrant sauce with it and was delicious. We also had a vanilla and Baileys parfait, with a compote of summer berries €7.50, it was just perfect. A nice subtle part of the service is that the water glass is changed every time you order a fresh bottle of water.

If you just want to call in for a quick snack you can order toasted scones with jam and cream for €4.50 and a cappuccino for €2.50. On the negative side, the décor is a bit spartan but there are plans to liven it up. If the weather is good you can eat your meal while sitting outside the cottage and take in the views of the castle and Lough Corrib. Total cost €74 plus tip.