I think my vote for the most passionate producer at the show Great Food Festival goes to Graham Roberts who owns and runs the traditional family Connemara Smokehouse business, specialising in smoked wild salmon and tuna……

“Irish line-caught wild smoked tuna from Connemara Smokehouse on Ireland’s Atlantic coast – Rick Stein is a fan of this unusual tuna made by husband and wife team Graham and Saoirse. Also in their range are honey-roast smoked tuna, smoked salmon, gravadlax, mackerel and trout.”

Graham Roberts does all the filleting by hand – 40 to 50 fish an hour – ready for smoking. Tel: 095 23739, info@smokehouse.ie, www.smokehouse.ie

Perched at the end of Bunowen Pier, he’s happy to demonstrate the hand-made smoking process (tours run Wednesdays at 3pm during the summer), but what catches my eye are the fishy drawings Bridget’s grandkids (Graham’s kids) have pinned over the cash-register. That’s a family business.
by Pól Ó Conghaile – Irish Independent Weekend-Travel, 21st March 2009

Graham Roberts of the Connemara Smokehouse is back from a whirlwind trip to Washington D.C. 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.
By Glor Chonamara

Overlooking the castle of Grace O’Malley. Owner Graham Roberts is one of chef Rick Stein’s food heroes and the smoked tuna appears on the menu in Stein’s restaurant. Here you can talk to the man himself (Graham Roberts) and buy wild smoked salmon for your Christmas table.
By Antonia Windor-The Guardian