Connemara Smokehouse

An appetite for the West

‘‘Now, my ten-year-old is picking it up from me and can already tell when a fish is ready. We base our business on quality and if we are going to tell people our product is the best, then we better make sure it is.”

Connemara Smokehouse

Connemara Smokehouse

I had met Graham Roberts, the owner of Connemara Smokehouse, at food demonstrations and knew he was a serious and very energetic producer. I had also seen that he was an official ‘food hero’ as appointed by Rick Stein and has now been bestowed with the title of ‘super hero’, The title of super hero is for those whom Rick deems to be the best of the best.

Survival Solutions – Gastronomic Getaways

At Galway’s five star g hotel, for example, General Manager Damien O’Riordan, Executive Chef Stefan Matz and Head Chef Regis Herviaux recently welcomed guests to a press event which featured Connemara Smokehouse smoked tuna, Connemara Abalone (deep fried and served with a divine barley and basil ‘risotto’), McGeough’s of Oughterard organic Connemara lamb done three ways, and a delicious Bluebell Falls (Co Clare) goats cheese and apple dessert.

STYLE AND SUBSTANCE

The line-caught tuna from Connemara Smokehouse, which was then smoked, was served three ways: as a chilled gateau with pears , in a tuna and leek crumble, and as a crisp tuile on a creamy cabbage soup. All prepared by Stefan Matz & Regis Herviaux of The G Hotel in Galway.