3 days ago
- Business
- Irish Independent
From selling produce at a Mayo country market a couple have gone and opened a cookery school
Located five kilometres southeast of Westport, Cabot's Cookery School aims to promote local food producers in the west of Ireland.
'The basic plan was always to build a unique building in a unique setting outside of Westport to promote all local, natural, and fresh produce,' said Redmond Cabot, founder of Cabot's Cooker School.
Redmond Cabot arrived in west Mayo from Dublin in 2001 and started selling fine wines on a premises on Westport's Bridge Street in 2002.
Six years later, he opened a restaurant with his fiancée Sandra Jordan, a native of Newport.
In 2009, the couple moved to the Linen Mill in The Demesne. While studying horticulture locally in 2010, the couple were asked to sell their produce at Westport Country Market.
After selling hummus and other dips at the long-established country market, the Cabots launched Cabots of Westport in 2014.
Inspired by the ethos of Ballymaloe Cookery School, which promotes fresh, organic, locally-grown produce, the Cabots began producing and selling premium artisan sauces and dips in supermarkets, delis, and independent food stores nationwide.
In 2018, Redmond Cabot purchased a twelve-acre site with the vision of building 'a mini version' of Ballymaloe Cookery School.
In 2021, he secured planning permission to develop the cookery school. The following year, he secured funding of €189,000 through South-West Mayo Development Company from the European Leader funds for food.
Surrounded by rolling hills and mature trees overlooking Kinlooey Lough, the school sits on land that was once a hunting ground on the Marquis of Sligo's country estate.
Today the fields are grazed by the Cabots' sheep. Vegetables and herbs for the school are grown onsite.
Over 180 visitors to the cookery school have already enjoyed courses on classic French cuisine, Italian kitchen cooking, Vietnamese street food, basic and intermediate bread-making.
'This summer we are looking forward to loads of interesting courses, Mexican cooking to Wild Atlantic fish workshops, and already the feedback has been fantastic,' said Sandra Cabot.
Over 130 people attended the opening from the local farming, food, tourism, and business communities. Also in attendance were Minister for Social Protection and Rural and Community Development, Dara Calleary TD, and fellow Mayo TDs Paul Lawless, Alan Dillon and Keira Keogh. Representatives of Mayo County Council, South West Mayo Development Company, Leader, the Local Action Group, and Mayo Local Enterprise Office also attended the launch.
Richard Gleeson, resident chef at Cabot's Cookery School, produced an array of food arrangements to showcase the variety and quality of local foods in the region.
'Having worked in many top-quality food establishments I can say the facilities and local produce here equals the very best I have worked with,' he said.
Cabots Cookery School will strive to be 'a unique, environmentally friendly and sustainable business' that will complement Westport's existing tourist attractions.
