Salmon in Ancient Times

Atlantic salmon have been a part of human history for more than 20,000 years. They have been more than a food source – they have been a sign of the ritual of passing seasons, an Read more

Ballyconneely – Baile Conaola

No visit to the West of Ireland would be complete without a visit to Ballyconneely Clifden Connemara. Ballyconneely is a small village, 10km South of Clifden the capital of Connemara. The entry point to the Read more

A Road Trip up Ireland’s Wild Atlantic Way

A Road Trip Up Ireland’s Wild Atlantic Way By Dakota Arkin Cafourek Jun 18, 2018 https://www.outdoorjournal.com/blog/road-trip-irelands-wild-atlantic-way/ "At Bunowen Pier, we stop at the Connemara Smokehouse for a package of Gravadlax (smoked salmon marinated in sugar, Read more

Galway Food on the Edge-Future of Food

Kicking off today @FoodOnTheEdge #FoodSymposium #Galway #FOTE2015 where coming together of international chefs & food innovators for 2-days Mon 19th & Tue 20th Oct 2015... The aim of the symposium is to challenge our perspective Read more

La Connemara Smokehouse – L’univers de Thal

Tout d’abord on apprend la différence entre saumon sauvage, saumon bio et saumon d’élevage. Fanatique de saumon fumé je dois avouer n’avoir jamais fait plus attention que cela à la différence entre ces trois types. Mais grâce aux explications éclairées et passionnées de Graham, je vous garantie que je n’ai même plus envie de goûter au saumon d’élevage.

  • certificate of recognition connemara smokehouse

Irish Food Writers Guild Awards Winners (2018)

Connemara Smokehouse Smoked Mackerel winner at the Irish Food Writers Guild Award. We are absolutely thrilled with the award, it’s so nice to get this recognition from such a respected organisation. Thank you also for the

  • petit fute

Petit Futé Award (2016 – 2020)

French travel guides broadly equivalent to the Lonely Planet series in English. This salmon smokehouse is known worldwide for its ancestral know-how, transmitted from generation to generation in the Roberts family.

  • georgina campbells ireland

Georgina Campbell Guide Award (2014 – 2020)

One of the best fish smokers in the west of Ireland is Graham Roberts of Connemara Smokehouse, and visitors to Connemara are in for a treat when they see the smokehouse signed between Clifden and Ballyconneely – it’s well worth allowing time to call in and see

Launch of the Galway County Fleadh 2011

The official opening & concert took place in the Station House Hotel and was. addressed by Comhaltas Connaught Chairperson Michael Brennan. Connemara Smokehouse provided the canapies for the evening with Organic Smoked Salmon on homemade brown bread and Line caught Smoked Tuna with lime......

Connemara Mussel Festival

Connemara Smokehouse took part on the Sunday of this event. Where Graham hand-sliced a side of Smoked Salmon and explained the traditional smoking methods and techniques on what makes his Smoked Salmon different from all the rest.

For Food’s Sake…

* Does our indigenous fishing industry have a sustainable future, and do we care enough to demand that it does? Graham Roberts of Connemara Smokehouse talks at Food Food's Sake!

Foodie Experience at The G

One such producer is husband and wife team Graham and Saoirse Roberts of The Connemara Smokehouse who are avid foodies and have enormous pride and obvious passion for their work.

Radio Interview On The Food Show

Listen to Graham Roberts Connemara Smokehouse on The Food Show at 18.05pm Thursday 22nd July Time: Today Thursday 22nd· 18:00 – 19:00 Location:Connemara Community Radio @ 106.1 and 87.8 FM

  • Warm Potato Salad with Smoked Mackerel

Warm Potato Salad with Smoked Mackerel

Prep Time: 10 minutes

Cook Time: 13 minutes

Serves: 2

Ingredients

  • 300 g baby potatoes, halved
  • 150 g broccoli, cut into florets
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 2 medium beetroot, cooked and cubed
  • 2 smoked mackerel fillets, skin discarded and fish flaked into 1/2-inch-wide pieces

Instructions

Add the potatoes to a pan of boiling water and cook for 10 minutes, then add the broccoli florets and cook for further 3 minutes.

While the vegetables are cooking, prepare the dressing. In a large salad bowl whisk the vinegar, mustard and honey with the oil.

Drain the potatoes and broccoli well, tip into the bowl, add the beetroot cubes and flaked mackerel and toss with the dressing to coat well. Serve warm.

Enjoy!

  • Honey Smoked Salmon and Spinach Salad

Honey Smoked Salmon and Spinach Salad

Prep Time: 10 minutes Serves: 4 Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice sea salt and freshly ground pepper 5 cups baby spinach 170 grams sliced honey smoked salmon, cut crosswise into Read more

Blog

  • awards

Georgina Campbell’s Irish Breakfast Awards (2018)

Georgina Campbell’s Irish Breakfast Award (2018)

IRISH BREAKFAST FOOD AWARDS
Fish: Connemara Smokehouse, Ballyconneely, Co Galway

Smoked fish plays an important role in Irish breakfast on the buffet and as a key ingredient in hot dishes such as Smoked Salmon with scrambled egg but quality is paramount to avoid disappointment.

Acknowledging the role of this modest meal in creating some of Ireland’s most memorable food and hospitality experiences, some of the nation’s leading businesses and personalities have again received due recognition for their unstinting efforts at the second annual Georgina Campbell Irish Breakfast Awards in Association with Fáilte Ireland, which took place at the InterContinental Hotel, Dublin, on 22nd March 2018 and are also supported by RTE lyric fm.

The coveted Irish Breakfast Awards were presented in each of the Fáilte Ireland accommodation categories and others, including Visitor Attraction and Brunch – and, very importantly – in Breakfast Foods categories, ranging from Breakfast Meats and Dairy, to Cereals, Preserves and Irish Bread.

“They say breakfast is the most important meal of the day and it’s certainly becoming a very important part of the visitor experience. We are delighted to partner with Georgina Campbell’s Irish Breakfast Awards to promote the authentic taste of Ireland that a quality Irish breakfast can provide to visitors. As part of Fáilte Ireland’s recently launched Food & Drink Strategy 2018-2023, we have highlighted the importance that food experiences play in determining overall visitor satisfaction. Quality experiences are now a major contributor to increasing holiday satisfaction, creating positive memories and driving positive word of mouth. Amongst those deciding on a holiday location, the expectation of good food is nearly as important as hospitality and today’s Awards are another important step forward in promoting the very best of Irish cuisine.”

 

  • certificate of recognition connemara smokehouse

Irish Food Writers Guild Awards Winners (2018)

Irish Food Writers Guild Awards Winners (2018)

Connemara Smokehouse Smoked Mackerel winner at the Irish Food Writers Guild Award.

The Irish Food Writers’ Guild was formed in 1990 to promote high professional standards of knowledge and practice among writers about food, nutrition, food history and related matters and to assist in the formulation of links and networks amongst all involved in the food industry.

  • petit fute

Petit Futé Award (2016 – 2020)

Connemara Smokehouse has earned  the Petit Futé Award

French travel guides broadly equivalent to the Lonely Planet series in English. This salmon smokehouse is known worldwide for its ancestral know-how, transmitted from generation to generation in the Roberts family.

  • Coq D'or Guide des Gourmands 2014-2020

International Coq d’Or Award for Connemara Smokehouse (2014 – 2020)

International Coq d’Or Award for Connemara Smokehouse (2014-2020)

The multi award-winning Connemara Smokehouse has received a Coq d’Or (Golden Roaster) Award from the Guides des Gourmands in France. The Guides des Gourmands is a guide for both professionals and private food enthusiasts all over France. Each year it awards 12 Coq d’Or Awards to producers, restaurateurs and top food delicatessens for ‘exceptional quality and in recognition of complete dedication to perfection’. The awards are usually issued within France, but very occasionally there is an International Coq d’Or – and the Connemara Smokehouse received one of only two international awards this year.The Guides des Gourmands selected Connemara Smokehouse after visiting the Smokehouse and seeing and tasting Graham Roberts’ ‘pure pride and passion for perfection in everything that he does’.

  • georgina campbells ireland

Georgina Campbell Guide Award (2014 – 2020)

Georgina Campbell Guide Award (2014 – 2020)

One of the best fish smokers in the west of Ireland is Graham Roberts of Connemara Smokehouse, and visitors to Connemara are in for a treat when they see the smokehouse signed between Clifden and Ballyconneely – it’s well worth allowing time to call in and see the smokehouse signed between Clifden and Ballyconneely – it’s well worth allowing time to call in and see the Roberts family’s business, and of course, buy one or two treats to take home.

  • certificate of recognition connemara smokehouse

Irish Food Writers Guild Awards Winners (2018)

Connemara Smokehouse Smoked Mackerel winner at the Irish Food Writers Guild Award. We are absolutely thrilled with the award, it’s so nice to get this recognition from such a respected organisation. Thank you also for the

  • petit fute

Petit Futé Award (2016 – 2020)

French travel guides broadly equivalent to the Lonely Planet series in English. This salmon smokehouse is known worldwide for its ancestral know-how, transmitted from generation to generation in the Roberts family.

  • georgina campbells ireland

Georgina Campbell Guide Award (2014 – 2020)

One of the best fish smokers in the west of Ireland is Graham Roberts of Connemara Smokehouse, and visitors to Connemara are in for a treat when they see the smokehouse signed between Clifden and Ballyconneely – it’s well worth allowing time to call in and see

  • certificate of recognition connemara smokehouse

Irish Food Writers Guild Awards Winners (2018)

Connemara Smokehouse Smoked Mackerel winner at the Irish Food Writers Guild Award. We are absolutely thrilled with the award, it’s so nice to get this recognition from such a respected organisation. Thank you also for the

  • petit fute

Petit Futé Award (2016 – 2020)

French travel guides broadly equivalent to the Lonely Planet series in English. This salmon smokehouse is known worldwide for its ancestral know-how, transmitted from generation to generation in the Roberts family.

  • georgina campbells ireland

Georgina Campbell Guide Award (2014 – 2020)

One of the best fish smokers in the west of Ireland is Graham Roberts of Connemara Smokehouse, and visitors to Connemara are in for a treat when they see the smokehouse signed between Clifden and Ballyconneely – it’s well worth allowing time to call in and see

  • Awards and Achievements from Irish Smokehouse

Irelands 1st Économusée Networking & Business Forum & Showcase

The first all Ireland Artisans at Work ÉCONOMUSÉE Networking & Business Forum was held in Ballinahown Co. Westmeath where the first Irish Économusée Celtic Roots opened.
At the Forum an All Ireland brochure was launched by Carl-Éric Guertin, Chief Executive Officer of the International Économusée Network Society Québec. 7 artisans in the Irish network of crafters & producers Celtic Roots Studio, Connemara Smokehouse & Visitors Centre, Ireland, St. Tola Irish Organic Goat Cheese, Breeogue Pottery, Scullion Hurls, Broighter Gold Rapeseed Oil & The Steensons all showcased their produce of high quality products.
Also attending on the day Kevin Heanue & Bridin McIntyre Teagasc, Maxime Sizaret & Tierna Mullan Causeway Coast and Glens Heritage Trust Discover Northern Ireland & Failte Ireland.

Launch of the Galway County Fleadh 2011

The official opening & concert took place in the Station House Hotel and was. addressed by Comhaltas Connaught Chairperson Michael Brennan. Connemara Smokehouse provided the canapies for the evening with Organic Smoked Salmon on homemade brown bread and Line caught Smoked Tuna with lime......

Connemara Mussel Festival

Connemara Smokehouse took part on the Sunday of this event. Where Graham hand-sliced a side of Smoked Salmon and explained the traditional smoking methods and techniques on what makes his Smoked Salmon different from all the rest.

For Food’s Sake…

* Does our indigenous fishing industry have a sustainable future, and do we care enough to demand that it does? Graham Roberts of Connemara Smokehouse talks at Food Food's Sake!

Foodie Experience at The G

One such producer is husband and wife team Graham and Saoirse Roberts of The Connemara Smokehouse who are avid foodies and have enormous pride and obvious passion for their work.

Radio Interview On The Food Show

Listen to Graham Roberts Connemara Smokehouse on The Food Show at 18.05pm Thursday 22nd July Time: Today Thursday 22nd· 18:00 – 19:00 Location:Connemara Community Radio @ 106.1 and 87.8 FM

  • Warm Potato Salad with Smoked Mackerel

Warm Potato Salad with Smoked Mackerel

Prep Time: 10 minutes

Cook Time: 13 minutes

Serves: 2

Ingredients

  • 300 g baby potatoes, halved
  • 150 g broccoli, cut into florets
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 2 medium beetroot, cooked and cubed
  • 2 smoked mackerel fillets, skin discarded and fish flaked into 1/2-inch-wide pieces

Instructions

Add the potatoes to a pan of boiling water and cook for 10 minutes, then add the broccoli florets and cook for further 3 minutes.

While the vegetables are cooking, prepare the dressing. In a large salad bowl whisk the vinegar, mustard and honey with the oil.

Drain the potatoes and broccoli well, tip into the bowl, add the beetroot cubes and flaked mackerel and toss with the dressing to coat well. Serve warm.

Enjoy!

  • Honey Smoked Salmon and Spinach Salad

Honey Smoked Salmon and Spinach Salad

Prep Time: 10 minutes Serves: 4 Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice sea salt and freshly ground pepper 5 cups baby spinach 170 grams sliced honey smoked salmon, cut crosswise into Read more