Speciality & Fine Food Fair Olympia – Stand 638

This is the third visit of Ummera Smoked Products to the Speciality and Fine Food Fair. It is irresistible!
Ummera is a tiny company, employing four people (and not all fulltime!), but somehow their name and reputation has spread to many places far from their home in West Cork, Ireland.
In this year’s Bridgestone Irish Food Guide, written by John and Sally McKenna, they say of Ummera “….seems to pick up culinary awards as often as the rest of us have hot dinners.” They go on to say, “It’s no surprise that his smoked foods should be so garlanded, for they have a delicacy, a subtlety, that shows the smoking process being used at its zenith.
In March 2007, Ummera were honoured with the Irish Guild of Food Writers Award for their Smoked Silver Eel. Sadly, the eel stocks are in great difficulty so this is almost a posthumous award.
In August, the Irish Food and Wine Magazine had their annual Restaurant of the Year Awards in Dublin. A new Award was introduced this year for Best Artisan Supplier; Ummera was one of the nominees for the award and received a Highly Commended.
Ummera’s new product for 2007 is an Organic Gravadlax. Launched quietly early this year, Ummera has been delighted with the response to this simple marinated salmon.
By using the very finest of ingredients in the marinade, Ummera has lifted the simple to a complex. The organic salmon are sourced from the west coast of Ireland; the salt comes from traditional saltpans at Tavira, on the Algarve, Portugal. The dill and peppercorns are organic and Ummera uses a raw cane sugar organically grown in Costa Rica; the last international element to their Gravadlax comes from the London & Scottish Distillery in London, an organic whisky.
[tags]Olympia, Speciality and Fine Food Fair, Bridgestone Irish Food Guide, Food and Wine Magazine, Gravadlax, Organic Whisky, Tavira, saltpans[/tags]