ORGANIC-Market.info – Online Magazine – article by Claudia Frost Connemara Smokehouse works with pure ingredients: fish, salt, smoke, herbs, sugar, honey and Irish whiskey. Operating since 1979, the Connemara Smokehouse is the oldest in the region and works with a kiln that was first commissioned in 1946. Using traditional methods, the Roberts family has been [...]

Wild flowers thickly strewn across low green cliffs, larks in full song suspended on invisible wires over my head, and a blue summer sky above the Errismore peninsula of westernmost Connemara. If I’d gone any further west, I’d have been on my way to America. But who’d want any such thing on an afternoon like [...]

Neue Zürcher Zeitung – Andrea Kucera Swiss Journalist visits Connemara Smokehouse The counties of Galway and Mayo are in many respects a treasure trove. The region northwest of Galway on Ireland’s west coast is a paradise for nature lovers. Their summits are ideal for walking, its lakes for fishing and the coast with its beaches [...]

” 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.