” A great starter, Really easy and people will think you’re a god(ess) in the kitchen,” by Graham Roberts

The National Museum of Ireland – Country Life is delighted to inform the Connemara Smokehouse that they have been chosen as the winner of the best-presented food stand at Féile na Tuaithe 2010.

If it was up to the Roberts family fresh Irish salmon and tuna would be on our kitchen tables as often as it is on theirs. It’s a mouth- watering thought. In the mean-time, we can all do our best to support the flailing Irish fish industry by looking out for locally produced seafood and being mindful of cheap foreign competition.

On a rock arch is time for the rest. Brian grabs from wild salmon, Ballyconneely is on the label. This is the smokehouse of Roberts, the art because of their love for quality and old crafts as “guardians of the smoked fish” or even “Food Heroes” apply, such as fish chef Rick Stein says of the BBC. The salmon is delicious, the same Pinot Gri-gio. There are sandwiches with fresh Atlantic crab, stuffed Pou-let with tomato bread and strawberries for dessert.

Quality is a word that Graham gets passionate about. He feels that poor quality imported smoked salmon gives the process a bad name. “It puts people off when they try a slimy, rubbery product and it is more difficult to convert them back again.”
Getting people to try his products gives Graham a real buzz. “I love to see the effect it has on people when they try something new.

Describe where you live and work, and what is it you do.
My name is Graham Roberts and I live and work in a small fishing village in Aillebrack near Ballyconneely in the beautiful setting of Connemara, County Galway Ireland.
I live with my wife Saoirse and four children in our home overlooking the Atlantic. All [...]