Here at Kai we are always looking for the best quality products to use in the kitchen. We don’t just use the best quality products regardless of source or content, but we are committed to finding the best natural, organic and locally sourced produce.
There is a growing number of smokehouses throughout the country ands we are lucky to have one of the finest production facilities just out the road.
The family run Connemara Smokehouse has been in operation by the Roberts family since 1979, and is now run by husband and wife Graham and Saoirse.
Grahams parents, John and Bridget founded Connemara Smokehouse with a smoking kiln that was first commissioned in 1946—and it’s still smoking today.
Situated on Bunowen Pier, just outside Ballyconneely the company encourage visitors to tour their facility and learn about its products and the process of smoking.
The smokehouse is one of the few remaining smokehouses that specializes in smoking wild Atlantic Salmon, along with tuna, herring, cod and mackerel.
Graham Roberts hand-fillets each fish to ensure quality and consistency is upheld with all of the companys products.
Sea salt and beechwood smoke create the flavour and texture in all the
smoked products.
In the restaurant we use the smoked mackerel
for fish cakes which is often seen on the lunch boards. We also use the smoked
salmon in many of our dishes.
We believe that by supporting traditional
companies that have standards as high as ours, and an ethos of quality we can
work together to offer the best finished product to our customers.
Have a look at the Nationwide feature on Connemara Smokehouse to get a real sense of what goes on there -
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