Some reports about us! Interview with Graham on the Intelligent Food website! Passionate producer! I think my vote for the most passionate producer at the show goes to Graham Roberts who owns and runs the traditional family Connemara Smokehouse business, specialising in smoked wild salmon and tuna, with his wife Saoirse. The smokehouse, which is perched on the water's edge at Bunowen Pier in County Galway, was founded by Graham's parents in 1979 using a smoking kiln that was first commissioned in 1946. I remembered Graham from the very first BBC Christmas Good Food Show which I went to with my parents in 2005 when Mum had indulged us with a side of smoked wild salmon for Christmas Day breakfast and so, after starting to eat fish again recently, I was keen to try some of the other products that the Connemara Smokehouse has to offer. After a good 20 minutes chatting to Graham and Saorise and learning about the traditional methods of smoking which they use. Graham fillets all of the fresh fish himself after which the fillets are salted and left for 8 to 10 hours before being smoked over beech wood shavings for another 8 to 10 hours. The result is a product which is vastly superior in flavour and texture to much of the smoked fish I have tasted before. No wonder there's a chap in France who bulk orders 200 sides of smoked salmon with this colleague every Christmas! The Ginger Gormand on the 2009 London Real Food Festival. Reports in Fodor's Web Guide (January 2006 and August 2005) "... wo die Kühe selbst Urlaub machen...", damit ist das allgemeine Empfinden wohl treffend beschrieben, als die Station der höchst professionell funktionierenden irischen Lachsräucherei des Familienbetriebes von Graham und Saoirse Roberts erreicht war.... "Dritte" Grüne Insel-Träume (Tag 3 Connemara/Galway) - Ein Reise-Rückblick von Doris Maier, Redaktion NEUES LAND (Austria) Georgina Campbell (on Gannons above The Bell - 2006 now The Old Convent, Clogheen, Co Tipperary) "Dermot Gannon has earned a loyal following at his attractive restaurant over The Bell pub, in a side street off the square in Cahir. Fresh flowers and a menu board at the door lead diners under an arch beside the pub, and upstairs to a restaurant of character on two floors: exposed brickwork, good lighting and smartly-appointed white linen-clad tables create a good first impression, quickly confirmed by a warm welcome and promptly presented menus which showcase local and specialist products: O'Briens potatoes, Delahunty mushrooms, Slaney Valley lamb, Grubb's cheeses and Connemara Smokehouse smoked salmon are all among those highlighted - and there is a mouthwatering choice of contemporary dishes to choose from." (Ireland) Toquen Tete "Le terme smokehouse signifie "fumoir". L'Irlande étant entourée de mer et parcourue de rivières, il s'agit bien sur de "fumoir à saumon" ! Smokehouse Graham ROBERTS patron de ce fumoir, gère son affaire avec passion. Il a pris la relève de son père qui vaque maintenant à d'autres occupations. Sa mère l'aide à la gestion. Lui adore mettre la main à la pate....continuez de lire". (France) Das Geschaeft mit den Lachsen - Beyernischener Rundfunk (Germany) (2/12/2004) In the pink! - Times On-line - Health (UK) 30/10/2004. Non te piace il tiempo?... - DooYoo.it (Italy) Fumées d'or au Connemara - Le Matin-online (Switzerland) Festive Food Fair 2004 (Turkey) Travel Times (UK) "On April 19th last (2005) Euro-Toques Irelandparticipated at the European Parliament Event held at the delegate's Restaurant, Parliament Buildings, Brussels. Commissioner General, Martin Dwyer was accompanied by Food Committee member Brid Torrades ( Bríd's daughter Fiona Torrades travelled to the event) and Euro-Toques Project Coordinator Abigail Colleran. The event was an opportunity to showcase to the Members of the European Parliament the range of quality foods specific to each Euro-Toques country with the specific intention of highlighting foods or Culinary Traditions under threat in some cases due to changes in European Law or alternatively requiring changes to protect these foods or traditions. The array of foods on display at the Irish stand included Wild Irish Smoked Salmon (Traditional & Hot Smoked Honey Roast Salmon) from the Connemara Smokehouse, served with traditional Irish Soda Bread and Sheila's Farmhouse Country Butter from Co. Mayo. West Cork Scallops supplied by Shellfish de la Mere accompanied by Dry Cured Bacon from Moyallon Foods. We presented a selection of Raw Milk Irish farmhouse Cheeses form across the country, including; Bellingham Blue, Cooleeney, Drumlin, Desmond, Durrus, Mount Callan and St. Tola, accompanying the Cheeses were Ditty's Oatcakes produced in Co. Antrim....." Euro-Toques Ireland Newsletter May 2005 Cuttings prior to 2006! 2005 Something fishy is going on in Connemara The Sunday Business Post (IRL) (8/5/2005) Old Smokey to your door! Hampshire Society (GB) (April 2005) Success again for Connemara Smokehouse March 2005 Connemara Smokehouse picks up TV food show award Galway Independent (IRL) (9/2/2005) Success Again for the Connemara Smokehouse Connemara View (IRL) (9/2/2005) Success again for Smokehouse (pdf) Galway Advertiser (3/2/2005) 2004 Das Geschaeft mit den Lachsen Beyernischener Rundfunk (D) (2/12/2004) Pushing the boat out for great taste Tom Parker Bowles; Mail-on-Sunday Supplement (October 2004) In the pink! by Vanessa Kendell; Times On-line - Health (UK) (30/10/2004) 2003 BIM's Fish Matters No 28 pdf format 380kb See page 2 (March 2003)