Smoked Salmon in Carvoeiro

Simon Macdonald · Post by **Simon Macdonald** » Wed May 28, 2008 10:56 am

“Sun Sea and Smoke”

"Scottish West Highland gourmet smoker and self confessed culinary pyromaniac, Simon Macdonald is spreading his wings and opening a brand new bespoke smokehouse with co director, John Ketley, at Armacao de Pera on the Algarve. Trading as “Fumeiro do Algarve”, Simon and John, who already lives in Portugal, will be supplying initially the Portuguese market with a range of products including Salmon, Sardines, Swordfish and a variety of local cheeses.

The business will be the only smokehouse in Portugal smoking fish and the only one on the Iberian peninsular smoking cheese.

“We are really excited about the new venture” says Simon, “We have found a huge very wealthy market, especially on the Algarve, and have an extremely healthy advance order book.”

For over twenty one years, Simon has smoked food traditionally- everything from Alligator to Zebra and Anchovy to Zander as well as his famous Lochaber Smoked Cheese from his Internationally acclaimed smokehouse based in the romantic West Highland village of Glenuig. Along the way, he has built up an impressive portfolio of clients including, Concorde, QE2 and QM2 plus many “A” list celebrities and more than one Royal household. He has featured on many television and radio programs exhorting his passion for smoked foods and cooking. In addition, Simon has become a highly respected consultant in the food smoking world and travels extensively advising individuals and companies on the subject. He has also become well known for his food smoking courses, run from his smokehouse in Scotland.

The new venture in Portugal will see Simon commuting on a regular basis between Glenuig and Armacao de Pera on the Algarve.

Co director, John Ketley already lives in Portugal and has built up an enviable reputation in the catering and restaurant industry for over thirty years. Along the way, John has collected a clutch of prestigious food awards and featured in the press and on radio. He has an enormous enthusiasm and wealth of knowledge in food and drink. Together, Simon and John are set to blaze a trail in the sun and literally watch their profits go up in smoke."

blue · Post by **blue** » Wed May 28, 2008 1:14 pm

This is great news, will you have a shop where we can purchase your produce or will you only supply trade? I love smoked salmon, swordfish & eel especially, what about things like duck & venison? Good luck with your venture.

Lesley Jean · Post by **Lesley Jean** » Wed May 28, 2008 3:36 pm

That sounds fantastic, maybe you could give us a phone number or some more information as to where your goods will be sold or if they can be bought direct.

SAM SPARKLE · Post by **SAM SPARKLE** » Wed May 28, 2008 3:53 pm

I can recommend the Alligator, very tasty

Simon Macdonald · Post by **Simon Macdonald** » Wed May 28, 2008 4:22 pm

Thankyou all for the kind words and encouragement.
Blue Rock Butchers in CVO will be stocking the goodies. I am comming over next week. While the finishing work is being put to the smokehouse in Arm' de pera, I am in production in Scotland, so if anyone wants anything brought over, I can drop it off on Wednesday... and yes, I will be bringing alligator too!
I have a web site for Scotland: www.smokedproduce.com gives you an idea of what the menu is here. Or try my mobile *44 (0)7824 633 130.
No minimum orders, I find that rather restricting.
I can't wait to get into production in Arm' de Pera, the fish is so fresh, hot smoked sardines... yum! Also found a cheese which I'm sure will be a winner. All trials have proved fantastic... think I might just go and raid the fridge for some more.
Thankyou all,
See you soon!
Simon:)

old git's missus · Post by **old git's missus** » Wed May 28, 2008 5:06 pm

I've just had a look at your website Simon , how fantastic !!!

I've just had a brilliant idea for some pressies

Thank you in advance, I cant wait to order now.

Bruce Wallis · Post by **Bruce Wallis** » Wed May 28, 2008 6:20 pm

I thought you needed to pay to advertise on Carvoeiro.com?

I love smoked salmon, smoked duck etc....so look forward to trying your wears.

I bought some smoked salmon in Intermarche last year.....it was awful!

laserblazer · Post by **laserblazer** » Wed May 28, 2008 6:26 pm

Simon Macdonald wrote:smokehouse with co director, John Ketley,

Wouldn't Michael Fish have been more appropriate?

Lesley Jean · Post by **Lesley Jean** » Wed May 28, 2008 10:19 pm

Simon that all looks and sounds fantastic. We will be out for 3 weeks in August - will you be up and running by then??

Good luck with the venture in Portugal, we can't wait to try your cheese

Simon Macdonald · Post by **Simon Macdonald** » Thu May 29, 2008 9:16 am

Lesley Jean, we will be up and running before August, so supplies will be on stream. In the mean time, I will be bringing what I can carry on my frequent visits, although judging by the reaction and response with advance orders, I reckon trucks are goin' a' be a rollin' soon

Lazeblazer, Michael Fish couldn't spare the time, neither could Alex Salmon(d) ( ever seen his watery eyes? too much smoke methinks!)

Bruce Wallis, Smoked Duck seems really popular this year. It is delicious sliced thinly, in a fan with sliced avocado and a redcurrent jelly... looks good too! All to be washed down with a glass or six of a good shiraz

I have looked a the offerings of Intermarche, and although I find as supermarkets go, the store is quite good, I was very unimpressed with the smoked salmon I saw there. Obviously using cheap Norwegian Salmon, which tends to be too fatty, and they are being rather overoptomistic with the use by dates on it. I find 4 weeks from production date is as much as I would put on.

I only use Shetland Salmon, as the quality is first class...(in 1997 we won the top award in the Scottish food awards with the smoked salmon, and have managed to retain the title every year since) "You can't make a silk purse out of a sow's ear"

suziebear · Post by **suziebear** » Thu May 29, 2008 6:54 pm

Hi Well now you know why we are moving to Portugal! My hubby John Ketley is already in carvoeiro and has been since end March making preparation, with Simon - hopefully once Simon comes over next week, production should be imminent. If anyone wants to know more - John's mobile is 916522079 - we havent got a landline for the business as yet. Take it from me Simons Smoked Salmon and Cheese are the best I have ever tasted and after 14 years of eating them - I am qualified to say so - and yes I have tasted the alligator.

suziebear · Post by **suziebear** » Sat Jun 07, 2008 12:48 pm

Got a write up in the Resident this week - getting very close now!

Gary/Gaynor · Post by **Gary/Gaynor** » Wed Jun 11, 2008 1:59 pm

Blue Rock is our local butcher in CVO, over in two weeks hopefully he will be stocking some of your smoked products when we are there, sound wonderful.

Gaynor

suziebear · Post by **suziebear** » Thu Jun 12, 2008 10:46 am

OOOPS!! Silly me cant even get my own husbands telephone number right!! The correct number for John is 914522079.

Simon Macdonald · Post by **Simon Macdonald** » Thu Jun 12, 2008 11:15 am

suziebear wrote:OOOPS!! Silly me cant even get my own husbands telephone number right!! The correct number for John is 914522079.

Hmmm! Can't get the staff these days!!! Pay peanuts... get monkies!!!

Sorry suziebear, these senior moments come to us all... eventually

Not long to go till opening day... yey!

Simon.