What is it about a trip to the beach that makes us so hungry? Here reveals Ireland’s best food beaches and where to quell those rumbling stomachs. One destination on its food map – Connemara Smokehouse.
A number of top quality artisan producers all around Ireland are making a wide range of excellent products, each with its own special signature – and foodies often have fun identifying each one specifically, judging by the size, texture, colour and flavour of the fish to see the man (or woman) behind the product on the plate, and the area it comes from.
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 Roberts family’s business, and of course, buy one or two treats to take home.
By Georgina Campbell
In the Race Village you can get Connemara Smokehouse products from Galway’s top Fish Merchant, Duane’s Seafood Retail & Wholesaler, which is positioned next to the Guinness Tent (which goes well with seafood) approx. 200 yards from the Topaz Main Stage, here you will see bands such as the Stunning. On Duane’s Seafood stand you can get the true taste of the sea with Connemara Smokehouse Organic Smoked Salmon and Organic Smoked Trout.
I think my vote for the most passionate producer at the show Great Food Festival goes to Graham Roberts who owns and runs the traditional family Connemara Smokehouse business, specialising in smoked wild salmon and tuna……
“Irish line-caught wild smoked tuna from Connemara Smokehouse on Ireland’s Atlantic coast – Rick Stein is a fan of this unusual tuna made by husband and wife team Graham and Saoirse. Also in their range are honey-roast smoked tuna, smoked salmon, gravadlax, mackerel and trout.”
Graham Roberts does all the filleting by hand – 40 to 50 fish an hour – ready for smoking. Tel: 095 23739, firstname.lastname@example.org, www.smokehouse.ie
Perched at the end of Bunowen Pier, he’s happy to demonstrate the hand-made smoking process (tours run Wednesdays at 3pm during the summer), but what catches my eye are the fishy drawings Bridget’s grandkids (Graham’s kids) have pinned over the cash-register. That’s a family business.
by Pól Ó Conghaile – Irish Independent Weekend-Travel, 21st March 2009
Graham Roberts of the Connemara Smokehouse is back from a whirlwind trip to Washington D.C. The Culinary feast focuses on the West of Ireland’s relatively new status as a culinary destination. Graham was representing Tourism Ireland and Good Food Ireland at the Irish Embassy in Washington.
By Glor Chonamara
Overlooking the castle of Grace O’Malley. Owner Graham Roberts is one of chef Rick Stein’s food heroes and the smoked tuna appears on the menu in Stein’s restaurant. Here you can talk to the man himself (Graham Roberts) and buy wild smoked salmon for your Christmas table.
By Antonia Windor-The Guardian
Past the signs for the ponytrekking back towards the main road you will see the smokehouse signposted on your right, overlooking the castle of Grace O’Malley. Owner Graham Roberts is one of chef Rick Stein’s food heroes and the smoked tuna appears on the menu in Stein’s restaurant.