A pre-famine cottage from Caradoogan in the parish of Attymass was carefully dismantled in 2002 and rebuilt stone by stone in New York where it supplies the centrepiece of a Famine Memorial.
In the townland of Currower east of the Abbey there is an Ogham stone standing 11 feet in height, one of only eight examples known in Co. Mayo.
The ruins of Kildermott Abbey overlook Ballymore Lough. As well as being an important national monument the abbey has several fascinating Folklore tales associated with it.
The Father Peyton Memorial Centre is a place of respite, prayer and peace located in the village of Attymass, between the beautiful Attymass Lake and the scenic Ox Mountains.
Ballina has an annual Salmon Festival which incorporates music, food, crafts and
entertainment and of course, salmon. It is fast becoming one of the best festivals in the country. For one
week every July, the town is a hive of activity, appealing to young and old alike, with a host
of events, incorporating music, art and heritage, as well as a variety of cultural activities,
showcasing the best of Mayo.
One of the town’s highlights is the Foxford Woollen Mills, one of the last working mills in
Ireland producing vibrantly coloured wool which is then transformed into magnificent works
of wearable art. Established in 1892, it was the brainchild of Agnes Morrogh-Bernard, a Sister of Charity, who was charged with the task of founding a convent in Foxford.
Just outside Killala lies the ruins of Moyne Abbey, a Franciscan Friary, which is now a National Monument.
Located on the River Moy, in North Mayo, close to Moyne Abbey and between the towns of Killala and Ballina, Rosserk Friary is possibly the best preserved monastic site in Ireland. It was founded by the Joyce family in the middle of the 15th century for the benefit of the Franciscan Third Order Friars, an order which incorporated laymen into the order as well as female clerics, though Rosserk’s religious community was male only.
There is something profoundly literary about the life of a salmon. Born into the waters of a river, they head to the mouth of the river at a young age, fattening up and preparing for the changes in water salinity that they will experience as adults.