A Road Trip Up Ireland’s Wild Atlantic Way By Dakota Arkin Cafourek Jun 18, 2018 A Road Trip Up Ireland’s Wild Atlantic Way “At Bunowen Pier, we stop at the Connemara Smokehouse for a package of Gravadlax (smoked salmon marinated in sugar, salt, dill, and Irish whiskey), which comes with its own dill mustard sauce.…
We are so delighted & proud… CONNEMARA SMOKEHOUSE EARNS 2018 TRIPADVISOR CERTIFICATE OF EXCELLENCE It’s all down to our wonderful Team who go over & above the call of duty everyday. We would like to thank everyone who has given us great reviews & hope for continued improvement & success in the coming year.
Connemara Smokehouse: Fish Fanciers’ Paradise by Rob Walsh The highest quality smoked salmon, rarely seen smoked wild tuna and smoked tuna mousse, smoked mackerel and smoked mackerel spread are a few of the items available to visitors at the headquarters of Connemara Smokehouse. This is a highly recommended stopover on the Wild Atlantic Way. As avid…
Connemara Smokehouse visited and showcased with fellow Galway Producers at the Fête des vins de l’Anjou in Chalonnes sur Loire which is twinned with Ballinasloe. The Festival itself took place the weekend 19th & 20th May in Anjou. The elements of the showcase are Business, Civic, Gastronomic as part of Galway County Council’s commitments under the…
Well done to all who took part in the County Fleadh Cheoil (Traditional Music Competitions) this weekend especially to our Amy, who won her “Accompaniment Competition” and took part in Clifden Comhaltas West Coast Grupa Cheoil and won their competition. They are now through to Regionals, well done to all.
We are all excited and delighted, in just a few weeks we were honoured with another award…
We are all excited and delighted, in just a few weeks we were honoured with another award…
Meet Connemara Smokehouse (@OldSmoky), seafood producers on the “Taste The Atlantic” trail, Ireland. Love salmon? You’re in for a treat… #BordIascMhara
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 on food and our connection to it. There will be approximately 40 speakers over the two day symposium, all chosen…
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.
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