Kenmare Select was started by award-winning chef, Rémy Benoit, in 1991. Born in France, Rémy worked int he industry for 40 years. Rémy's desire for a more hands-on approach to gastronomy led to the establishment of Rémy's House in 1982. Based in Kenmare (Ireland), this restaurant was an instant success. The signature taste of Kenmare Select Smoked Salmon is born at Rémy's House.
The average time between the fish alive at sea and finished product is about a week; making Kenmare Select Smoked Salmon one of the freshest on the market.
At Kenmare they believe in the traditional approach; the experienced team is involved at each stage of the process: filleting by hand; dry-salting by hand; and, for products within our Organic Range, long-slicing by hand. All these elements combine to create a truly artisanal product, favoured by connoisseurs around the world.
All Kenmare Select products are natural and free of artificial preservatives.
Traceability is central to our Quality Control System with each stage linked to a unique batch code. This allows Kenmare Select to trace every aspect of the finished product right back to the farm and harvest date.
At the smokehouse, they practice an 'ultra-cold' smoke, this allows the smoke to gently permeate the fish, balancing the oak flavour with 'sashimi' freshness of the salmon. The traditional technique takes more time, but gives the best taste.
Kenmare is a small town in the south of County Kerry, Ireland. The Irish name of the town Neidin, means little nest.
Founded in 1670, though many generations have passed since then, the unique charm and inherent beauty of the town remains unchanged. The Tourist Board, Bórd Fáilte, officially recognised the historical, cultural and environmental significance of Kenmare by bestowing upon it the title of Kerry’s first Heritage Town.
We visited the Catholic Church in the town and the town library opened in 1918, now home to the Carnegie Arts Centre and theatre.
Kenmare is one of Ireland's best food and wine destinations!