Connemara Smokehouse

The Old Convent Breakfast

The thing is, these breakfasts are worth getting up for: porridge from an organic producer, like the Ballybrado eggs, or bacon, or the pork used for the dinner menu. The smoked salmonis what Dermot calls the best in Ireland, from Graham Roberts in Connemara Smokehouse…”

Connemara Smokehouse Interviews Graham Roberts

Irish Producer Feature: Connemara Smokehouse Congratulations to Connemara’s longest established smokehouse, The Connemara Smokehouse, which has been awarded the Seafood Circle Award for 2007 under the Retail Section as a ‘Seafood Specialist’. We talk to Graham about what drives him to work as an Irish producer. Where do your customers come from? All over the…

Connemara Smokehouse

Connemara Smokehouse Does It Again!

The Connemara Smokehouse has been awarded the prestigious Seafood Circle Award for 2007 under the Retail Section as a Seafood Specialist. The Seafood Circle identifies the Connemara Smokehouse as consistently delivering excellent quality seafood and service to their customers. This is an important achievement for the Connemara Smokehouse as it highlights the constant “Passion for Perfection”.

Connemara Smokehouse

Connemara Smokehouse at Birmingham Good Food Show

Graham & his wife Saoirse now run the Smokehouse and have taken in all the new demands a modern business today needs to survive. The Connemara Smokehouse has won a great array of Top Food Awards across the English Channel, including five medals at the Great Taste Awards in the U.K. and scooped the prestigious “Favourite Speciality Producer Award” as voted by the 135,000 visitors to the BBC Good Food Show. Check them out at the BBC Good Food Show at the NEC in Birmingham. You can find Graham & Saoirse Roberts of the Connemara Smokehouse in Hall 18 – FH12.

Connemara Smokehouse

Pushing the boat out for great taste

Graham Roberts, owner, manager,chief smoker and a man possessed. While filleting an entire salmon in the time it would take me to do up a tie. He explains his methods then hand-sliced by Graham with the precision of a neurosurgeon, by this stage, my tongue is on the floor, so desperate am I to try his wares.
by Tom Parker Bowles – Mail on Sunday Supplement “Night and Day” Magazine