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Exciting News! New L4 full time Cookery course starting Sept - Call 094 93 65987 for further information...

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Wishing all of our LTI class every success as you move on from Mayo Abbey. It's been a great 8 months and we will miss you all. Congratulations and best wishes to you all as you move forward

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Wishing everybody a happy Easter

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With Easter almost here, why not try your hand at making this traditional Easter Simnel Cake - Lovely to share... Enjoy Simnel Cake Ingredients: 1/2lb unsalted butter 2 large lemons ½ lb caster sugar 4 large eggs 6 oz chopped mixed peel 6 oz sultanas 1 ¼ lb currants 14 oz plain flour Salt Baking powder 1 level teaspoon mixed spice Decoration: 4 oz ground almonds 4 oz icing sugar 4 oz caster sugar 1 large egg Lemon essence Sugar or chocolate eggs Method: 1. Cream the butter with the grated lemon rind and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the peel and the fruit. Sift the flour with a little salt, a good pinch of baking powder and the spice. Fold into the creamed mixture. If necessary add 1 – 2 tablespoons of milk. 2. Preheat the oven to 180°C /350°F / Gas Mark 4. Grease and line a 7inch round, deep cake tin. Spoon the cake mixture into the tin and level the top. Bake in the centre of the oven for 3 – 31/2 hours. When baked place on a wire rack to cool. 3. Meanwhile, mix together the ground almonds and all the sugar. Add half the lightly beaten egg, with a few drops of lemon essence and 3 teaspoons strained lemon juice. Knead thoroughly until the almond paste is smooth. 4. Roll 2/3 of the almond paste out to a 7 inch round. Place on top of the cooled cake. Smooth the paste round the sides. The remaining paste shape is shaped into 11 balls (to represent the apostles, excluding Judas). These balls are set round the edge of the cake. 5. The centre of the cake can be decorated with small eggs and golden Easter chicks.

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Recruiting now - New hotel opening soon - Ocean Lodge Hotel, Killadoon, Louisburgh. Vacancies for head chef, second chef, chef de partie, commis chef and all kitchen staff. Be part of this exciting new venture that aims to put Louisburgh on the map for its exciting range of artisan food. Excellent terms and conditions offered to suitable applicants. Telephone Anthony Gray (past chairperson of the Restaurant Association of Ireland) 087 902 8845. Please share this post with anyone you think might be interested.

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Wishing all of our class of 2016/17 best of luck as they embark on their work experience today... we know you'll do yourselves and us proud!!!

Exciting news coming soon....watch this space for information regarding our new course!!!

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Thank you so much to esteemed chef Tobias Streitenberger who took away one of the biggest awards at Catex this year when he was crowned Senior Chef of the year 2017. Tobias' passion for food and his art was evident as he cooked up a storm for the LTI Class. The class were privileged to be able to learn from his knowledge and expertise. Thank you Tobias - a great day was had by all.

Photos from LTI Cookery Mayo Abbey's post

by Cathal Flannery The students of the 2016/2017 LTI ( Local Training Initiative ) cookery class at Mayo Abbey Training Centre, held a medieval themed banquet on Friday the 27th of January, to raise funds towards the running costs of the Resource Centre. The class of 12 pulled out all the stops and put in a huge effort; designing and making decorations at home as well as during course hours. There were a large number of chandeliers, swords, crests and shields assembled, along with a very realistic stone wall constructed from cardboard and wallpaper that covered the main entrance to the building. Over 100 guests attended the event and were treated to a wide variety of food in the three course buffet, including venison sausages, venison stew, three bird pie and many different delicious starters and desserts to choose from. The class really outdone themselves with the choice and quality on display, and were delighted with the feedback they received from the guests. All the staff of the centre were a huge help with the event. Many companies and individuals donated food and spot prizes while other groups loaned artefacts which enhanced the medieval atmosphere. Internationally renowned harpist Grainne Hambly set a very pleasant ambience for the guests, while Mary Munnelly and her band provided great entertainment after the meal. The class would like to thank everyone who made the night a great success.

Photos from LTI Cookery Mayo Abbey's post

What a fantastic night was had by all at our medieval feast on Friday last. We would like to give a huge thank you to everyone who supported us in many different ways - we could not have done it without you. An amazing atmosphere, superb food, brilliant music, lovely ambiance and a great turnout - what more could anyone want :)

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Behind the scenes....

Behind the scenes at our Medieval night