Kenmare Select

Nestled on the windswept southwest coast of Ireland, Kenmare Select has been practising the art of smoking for over twenty years. Using exceptionally fresh Irish Salmon, sourced from the deep, clear waters of the Atlantic Ocean, the company smokes its fish delicately to create a subtle, yet distinct, taste unlike any other smoked salmon.
Founder and former chef, Rémy Benoit has brought his own unique character to the process. His innate understanding of fine foods, coupled with years of experience working in gastronomy, has created a truly special product, desired by starred chefs and food connoisseurs alike.

Kenmare Select began with one desire: to create an exquisite smoked salmon worthy of appreciation by gastronomes around the world
In the 1980s, Rémy developed the idea of the smokehouse as a chef of his own restaurant. The inspiration was to create an exquisite mild smoked salmon that could be used as an ingredient in innovative dishes for world-class chefs. This was to move beyond the traditional seafood platter. In the 1990s he worked with many prestigious chefs to demonstrate the culinary versatility of Kenmare Select.

With over twenty years experience in supplying to the very high-end of the food industry, Kenmare Select has remained true to its founding principle: to create an exquisite smoked salmon worthy of appreciation by gastronomes around the globe. Each of the company’s smoked salmon products received a prestigious award in 2010; reflecting the outstanding quality of the Master Smoker Séan Jones and team at Kenmare Select.

In continuing its spirit of innovation, Kenmare Select launched an Organic Irish Salmon smoked with Seaweed; ranking as the best cold-smoked organic salmon of the British Isles in 2010. This year in 2011 Kenmare Select is proud to introduce the Smoked Shellfish range: Smoked Oysters; Smoked Scallops; and a delicately-tasting Smoked Scallop Pâté.

About Kenmare Select
Kenmare Select is a family business. Its products are enjoyed at the very premium end of the food market; examples,
Four Seasons Milan, Henley Royal Regatta, Peck Milan, Cartier International Polo Day at Windsor, Hyatt Regency Thessaloniki, Villa Serbelloni and a variety of Irish Embassies in Europe.

A highly respected chef and food professional, Rémy has been working in the industry for almost 40 years. As a chef, he was inspired to create a delicately smoked salmon that could be used as an ingredient in innovative dishes by world-class chefs. The idea was to move beyond the traditional seafood platter. With this in mind, Rémy sold his restaurant and began the Kenmare Select story.