This magnificent turreted castle in Connemara is noted for the home-produced and home-cooked food offered in its dining room, lovingly prepared by Benedictine nuns who took over the Abbey in 1920.

These are the best of their recipes, old and new, practical and tasty, including honeyed trout, Michaelmas goose with potato stuffing, Resurrection pudding and Sunday fruit cake. The recipes reflect today’s food style, keeping a basic simplicity, flavor and presentation. Included is a brief history of this extraordinary order of nuns, from 1665 to the present.