Archive for the ‘Organic & Wild Foods’ Category

National Heritage Week 23rd – 31st August

Saturday, August 23rd, 2014


Self-guided walk along the Macreddin PURE Mile to celebrate National Heritage Week

National-Heritage-Week

We have chosen to celebrate the historical importance of local hedgerows this Heritage Week as a tribute to the hard work and dedication of Macreddin Village residents in establishing the Macreddin PURE Mile. We have created a Macreddin PURE Mile walking guide for guests to use as a way of identifying edible herbs, leaves, berries, mushrooms and fruits as well as a range of native wildlife as they amble alongside the hedgerows.

Our commitment to the local environment and the use of wild and organic ingredients in the Strawberry Tree restaurant made the Macreddin PURE Mile initiative a natural fit for National Heritage week.

As the site of one of the few 17th century Plantation Towns, Macreddin is steeped in local history and heritage.  However, we felt it would be more appropriate to focus on our natural heritage this Heritage Week, particularly given the fact that the Macreddin PURE Mile won the National Heritage Award in 2013 and are hopeful for further success this year.

We want our guests to learn how to open their eyes to the wonderful native plant, wild life and heritage that surrounds us.  And, because of this we decided to create a self-guided walk to help people spot a range of plants, fruits and mushrooms, many of which have been used as ingredients for generations, as well as native Irish red squirrels, pheasants, foxes, kingfishers, deer and rabbits.

QR Code - Pure Mile

The Macreddin PURE Mile QR Code (ScanLife app required)

Scan code for further information on The Macreddin PURE Mile

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Afternoon Tea in the Waterside Lounge…

Thursday, July 24th, 2014

Afternoon Tea and The Tale of Two Annas

Anna, Afternoon Tea and The History:

Cream Tea, High Tea and Afternoon Tea. These terms are peculiar to a couple of Island off the west coast of Europe and perhaps, are not understood elsewhere. In 1840 Anna, Duchess of Bedford gave us Afternoon Tea when she decided to make an occasion of it!

 

Anna, Afternoon Tea and The Waterside:

The other Anna, is our Anna…! Together with Amy, she runs our ‘All Fresh’ Pastry Kitchen in The Strawberry Tree. When both came to us with the idea of serving Afternoon Tea, we had no choice!

 

Sandwiches from the Strawberry Tree

Our own Cured Beef Pastrami,

Pickled Red Onions, Horseradish, Ciabatta

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Macreddin Smoke House Salmon,

Wild Sorrel, Our Bakery Brown Bread

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Roasted Cornfed Chicken,

Lemon and Tarragon, Wild Garlic Bread

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Real Buffalo Mozzarella,

Tomato & Chive Grilled Crostini

Sweet Loaves from Macreddin Bakery

Macreddin Bakery Warm Fruit Scone

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Pastry Kitchen Ginger Bread

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Pastry Kitchen Banana Loaf

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With Clotted Cream and Our Own Curd & Jam

Sweetie Things from Macreddin Pastry

A Dark Chocolate Mousse Cake

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Our Golden Honeycomb Cream Cheese,

Shortbread Biscuit Pot

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A Wild Bilberry, Lemon Meringue Roulade

Organic Fair Traded Teas and Coffees

A Selection of Traditional Dried Teas

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A Selection of Dried Herbal Teas

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Today’s Fresh Herbal Teas

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A Selection of Ground Coffees

€24.50 per person

Bubbles from The Wild Foods Pantry

Our Wild Elderflower Prosecco €9.70

Our Wild Elderflower Lemonade €4.70


Afternoon Tea

Afternoon Tea is served in the Waterside Lounge Wednesday-Sunday from 2.30pm – 4.30pm.

As we bake all items for our Afternoon Tea fresh we ask that guests book in advance.

Please email reception@brooklodge.com or call us on 0402 36444 to book.

 

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The Orchard Café gets a Makeover!

Tuesday, July 22nd, 2014

The Orchard Café has introduced an exciting new Lunch menu.

Orchard Cafe Image

A Jug of Macreddin Villages Wild Elder Flower Lemonade €8.95

A Flute of Organic Prosecco with our Wild Elder Berry Cassis €8.25

A Flute of High Bank Organic Cider with their Apple Syrup €3.75

A Real Farm Vegetable Soup from Denis Healy’s Organic Farm €5.50
Orchard Café Salads

Mary Regan’s Organic Duck Liver Parfait, Quince Cheese, Toasted Brioche €9.50

Crispy Whitebait, Salad Leaves, Smoked Chilli Aioli, €7.50

Our Own Smoked Salmon, Salad Leaves, Horseradish €12.50

Slow Cooked Tomato, Buffalo Mozzarella, Rocket Leaves, Balsamic €9.50

A Warm Organic Beef Fillet Salad, Pine Nuts, Roasted Red Onion €14.50

Fenit Crab Salad, Pickled Fennel, Chilli, Preserved Lemon Mayonnaise €14.95

 

Orchard Café Stone Oven Pizzas

Classic Margarita, Tomato, Mozzarella, Basil, €12.50

St. Tola Goats Cheese, Courgettes, Red Onion, Rocket, €14.50

Anchovies, Mozzarella, Tomato, Capers, Kalamata Olives, Calzone, €16.50

Smoked Chicken, Bellingham Blue Cheese, Marinated Red Onion, Basil, €15.50

 

Orchard Café Mains

Chargrilled Organic Aged Sirloin with a Wild Cep Crust €24.50


Pan Seared Organic Salmon, Green Pea Risotto, Wild Sorrel Crème Fraiche €15.50

Crispy Rabbit Legs, Sweet Potato, Wild Garlic Aioli €14.50

Corn Fed Chicken Breast, Aubergine Caponata, Tomato Salsa €15.50

The Macreddin Organic Beef Burger, Mount Callan Cheddar, Pickled Cucumber €15.50

Homemade Macreddin Village Fish Fingers and Chips €15.50

Butternut Squash Ravioli, Roasted Peppers, Olives, Spinach, Gorgonzola Cream €13.50

 

Orchard Café Side’s €4.50

Rosemary Potatoes                                                   

Mixed Leaf Salad, Balsamic Dressing

Orchard Fries                                                             

Macreddin Bakery Wild Garlic Bread

 

Orchard Café  The Sweet Things

Today’s Macreddin Village Organic Ice Cream €6.25

The Orchard Café Desert Pot €7.50

The Chocolate Mousse Tart, Pistachio Ice Cream €6.75

A Warm Hazelnut Ricotta Slice, Lemon Curd €5.50

Our Homemade Orchard Apple Pie €5.50

A Selection of Irish Raw Milk Cheeses €9.50

 

Orchard Café Organic Beverages

Coffee €2.80

Decaffeinated Coffee €2.80

Tea €2.80

Cappuccino €2.90

Espresso €2.50     Double Espresso €3.50

Latté €3.50

Green & Blacks Hot Chocolate €3.50

Earl Grey €3.50

A  Selection of Herbal and Fruit Teas €3.50

A Glass of Real Orange Juice €3.95

The Orchard Cafe

Opening hours:

Wednesday-Sunday 12.30-4.30pm

To reserve a table please call The BrookLodge Hotel 0402 36444.

Menu subject to change

 

 

 

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Euro-Toques Food Awards 2014

Tuesday, May 27th, 2014

Farm and dairy producers

honoured for their quality…

 

The recipients of the Euro-Toques Food Awards 2014 – at a gala lunch at The Residence Club in Dublin yesterday – included  two of Macreddin’s very own suppliers, Ed Hick of J Hick & Sons for their smoked wild venison and Mick Healy of Wild Irish Game Ltd in Co. Wicklow. Also awarded were  Cork dairy farmers Toby Simmonds and Johnny Lynch for their traditional mozzarella cheese,  Lucy Deegan and Mark Cribben of Ballyhoura Mountain Mushrooms in Co Cork for their specialty mushrooms and Marjorie and Kieran O’Malley of Achill Island Sea Salt.

 Group pic

They were selected by 160 of Ireland’s top chefs for what they called “rare gems in the Irish culinary scene“.

 Massive congratulations to all winners!

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Hot Press Magazine – Best Restaurant

Wednesday, May 21st, 2014

Yet again… further congratulations to the Strawberry Tree Restaurant staff. The Strawberry Tree has been named in the country’s Best Restaurants in the Hot Press Best of Ireland 2014 magazine.

Hot Press

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Good Eating Guide Awards 2014

Tuesday, April 29th, 2014

We’re on a roll… After great success in the Restaurant Association of Ireland awards, the Strawberry Tree takes home yet another award!

Celebrations and Congratulations to the crew of The Strawberry Tree on winning Best Restaurant in Leinster at The Good Eating Guide Awards 2014

The Good Eating Guide Awards 2014 - Best Restaurant Leinster..

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3 of the Best… Restaurant Association Awards 2014

Friday, April 18th, 2014

Wednesday the 16th of April The Restaurant Association of Ireland held their regional awards ceremony in the Radisson Blu Royal Hotel. Our Strawberry Tree Restaurant took home not just one award but three awards in the same night… Best Hotel Restaurant, Best Wine Experience and our head chef Tim took home the Best Chef award.

Irish Restaurant Awards

Best Hotel Restaurant: This category recognises a hotel restaurant that demonstrates the very best in a dining experience as evidenced by a high level of attentiveness, impeccable service and well-structured, balanced and appropriate menu creating the ultimate experience for the visitor.

Best Wine Experience: This Award goes to the restaurant offering a balanced and appropriate wine list, an interesting range of producers and which strives for excellence in the service of wine.

Best Chef: This Award goes to the Chef who most impresses in their approach, design and execution of dishes and who is clearly pushing at culinary boundaries in Ireland.

A massive thanks to all who voted, we very much appreciate it!

RAI Awards 2014 - Best Hotel Restaurant

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The Strawberry Tree’s Wild Garlic Pesto

Saturday, March 1st, 2014

Macreddin Logo

 It’s March and it’s the start of another year of Wild Foods. Wild Garlic is in huge supply and is available from now up until late April.

Check out our famous Strawberry Tree recipe below.

Wild Garlic Pesto

WHAT GOES IN

50g Fresh Wild Garlic Leaves

25g pine, cashew, hazel or chestnuts…your choice!

200ml Organic Olive Oil or better still Irish Organic Rapeseed Oil

40g grated, Parmigiano-Reggiano or really mature Coolea Farmhouse Cheese

Organic Black Pepper and Sea Salt

HOW IT GOES

Simple recipes are not always the easiest. It’s taken us years to get this just right. Any of the above Nuts, Oils or Cheeses will make a fabulous fresh spring tasting Pesto…we’re just not saying exactly which go into our Strawberry Tree Wild Garlic Pesto!

So, the easy way is to blitz the nuts and half the oil in a food processor and add in the grated cheese. Then add the wild garlic and blitz with the remaining oil to the right consistency. Then simply season, to your taste. As a fresh Oil Dressing, it’ll work, every time

HOW TO FINISH

Pour into sterilised Kilner Jars and keep in the fridge or a really cool, dark pantry. More so than with Basil Pesto, there is a reaction between the Wild Garlic, Oil and especially metal lids…hence the Kilner.

WHAT YOU GET

Is a serious Pesto; a deep dark green Pesto with attitude, a Pesto that will slap you in the face with the unmistakably strong taste of wild natural garlic and its lush woodland dwellings. What you also get is ‘bottled spring and summer’…to give as a present to your friends, if you are able!

If not, use it to impress as a dressing over salads, bake into your favourite bread dough, add to any pasta dish or mix with butter and slip under the skin of a chicken roast…the list goes on, just use your imagination and go Wild!

WILD GARLIC PESTO & LEAVES

WHERE TO FIND GARLIC

It’s a common plant all over the island and it thrives in mixed woodlands and other damp, shady places like country lanes and near streams. In the right place it will be widespread and easy to spot.

 HOW TO PICK

Do not dig up the bulbs and never strip a plant of all its leaves or remove all the flowers or plants in a small area. Pick mid-sized to larger leaves and flower heads that have blossomed. Baskets are ideal for gathering (particularly for the flowers) but if you plan to preserve the leaves choose roomy plastic bags. Pack loosely and do not press down or you may bruise the tender leaves and flowers.

Growing from a surprisingly small translucent bulb, broad, pointed, bright green leaves push up through the soil to gradually form a multi-leaved bunch and are followed by a single flower stalk bearing several small white blossoms. Most years the harvest begins in mid-March and continues until mid-April. This period may vary according to local conditions or a spring that arrives early or late. Usually you can harvest over a month.

Some people prefer the young milder leaves; others wait until the plant flowers, and the flavour is stronger, and gather leaves and flowers at the same time.

The flower of the Wild Garlic is highly identifiable and for the first time forager this is when this wild food should be harvested. Prior to this, it might be mistaken for the leaves of the Wild Lily of the Valley, and other wild plants.  Some of these are, of course not pleasant to eat or indeed poisonous.

A good means of positively identifying Wild Garlic is grinding the leaves between one’s fingers, which produces a pungent garlic-like smell. The leaves of Lily of the Valley come from a single purple stem, while the Wild Garlic leaves have individual green-coloured stems. Remember when our foraging if in doubt don’t…

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Go Wild in the Country – Sunday Business Post

Monday, December 16th, 2013

Ross Golden-Bannon’s Review breaks down the Annual Wild Foods dinner course by course in Sunday’s Business Post and he talks about the lack of Game on our dinner plates.

“The consumption of game in Ireland really isn’t where it should be, and we still have a journey to make from chicken breasts and prime steaks to value-driven parts of the animal which often have more flavour”

The Sunday Business Post - 15th December 2013

The Sunday Business Post – 15th December 2013

“The Wild & Slow dinner had a whole 12 months of preparation, but in fact, the likes of Evan Doyle have put in more than two decades of work on the culture of this feast and he deserves our support”

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Wild&Wicklow 2013 – Sat 16th of November

Wednesday, October 16th, 2013

Wild&Wicklow Banner

The Strawberry Tree Restaurant has been hosting its unique Wild Foods Dinner annually for over twenty years.

The Sugarloaf Club is delighted to announce that once more, Evan has agreed to close off The Strawberry Tree and that all Chefs and Crew will concentrate on The Sugarloaf’s Annual Wild Foods Dinner which will take place this November 16th 2013. This  is now Ireland’s largest Wild Foods Dinner. 

Commencing with a Wild Foods ‘Dinner Dissected’ Master Class in the afternoon and encompassing The Annual Wild Foods Dinner, reception, wine, bed and breakfast, special speakers and much more…there is really only one place to be on this very special Saturday in Ireland.

Just €165pps Book Now

For more information on the Wild&Wicklow 2013  Event and a Sample Menu please follow the below link

Wild&Wicklow 2013

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