Archive for the ‘Organic & Wild Foods’ Category

Savvy Tips in Woman’s Way Magazine – 15th July

Friday, July 12th, 2013

Our fantastic 25% off offer in The Strawberry Tree,  tipped by Woman’s Way Magazine as a way of saving your hard earned cash

Woman's Way - 15th July 2013 - Cropped

Return to The BrookLodge Website

Winner of Chateau Talbot – Mr Patrick Long

Tuesday, July 9th, 2013

Congratulations to Mr Patrick Long, winner of The Strawberry Tree celebratory give away. Patrick is the winner of a bottle of Chateau Talbot, listed on our wine menu at €250. Many thanks to the Long Family for joining The Strawberry Tree in it’s 25 year Anniversary celebrations.

The Long Family Gathering at The Strawberry Tree    02/07/2013

The Longs Gathering at The Strawberry Tree 2nd July..

 Front: Conor, Gill, Catherine, Patrick

 Back: Tracy, Ronan, Catriona, Laura, Dominic

Patrick Long Comment Card

Patrick’s Kind Comments

Return to The BrookLodge Website

The Irish Independent Weekend Magazine – Review by Tanya Sweeney

Monday, July 8th, 2013

We were delighted with our review by Tanya Sweeney from the Irish Independent on Saturday the 6th of July 2013, which underlines our 25th Anniversary celebratory offer. Guests will receive a 25% discount off a recreation of the Wild and Organic menu of The Strawberry Tree that was served in 1988.

The Irish Independent Weekend - 6th July 2013

Return to The BrookLodge Website

The Strawberry Tree – Celebrating 25 Years

Monday, July 1st, 2013

Strawberry Tree Pic - 25 Years

The Strawberry Tree Restaurant of Macreddin Village celebrates its 25th Anniversary this July 2013. The Strawberry Tree is the only Licensed Organic Restaurant between Ireland and the UK and as such our menu is made up daily with produce that our Organic Farmers and Producers can provide to us with each morning. This has been written on every Strawberry Tree Menu since 1988. So what’s on the menu or more to the point, what’s not on the menu! Conventional foods are not allowed in our kitchen of The Strawberry Tree, so you can be sure that the ingredients supplied to us by our Organic producers not only taste better but we believe are fresher than their conventional counterparts.

MENU1988 - Strawberry Tree

The Strawberry Tree Menu – July 1988

For the month of July we want our guests to celebrate our journey of 25 years with us, by offering each guest 25% off their Dinner in The Strawberry Tree Restaurant all midweek nights (Sunday – Thursday). Guests can also avail of specially selected Organic Wines at €25 a bottle. After dinner, guests will be given the opportunity to visit The Strawberry Tree’s, Walk-in Wild Foods Pantry, the only one of its kind in Ireland, where the guests can see the wonderful preserved foods by our foragers for the kitchen of The Strawberry Tree.

 

Return to The BrookLodge Website

Inis Turk Delights of Wild Elderflower and Poitin

Monday, July 1st, 2013

THE STRAWBERRY TREE RESTAURANT, JUNE/JULY RECIPE

Well, the Elder is in full bloom, everywhere you look, every ditch and hedgerow is dappled with those wonderful white blossoms. Their evening scent, when it gets really heady and competes with the perfume of The Honey Suckle, is just a treat to engage with.

The Elder Flower is our second big wild food harvest for The Strawberry Tree Kitchens every year. We’ve been busy making, Elder Cordial, Elder Wine, Elder Sparkling Wine, Elder Vinegar and much more, to replenish our Wild Foods Pantry for the year ahead.

Of course, with any bountiful harvest…we also get an opportunity to indulge in whims. Our Wild Elder Flower Fritters have been on the menu for the last few weeks. But so too has this wonderful Summer-Sunshine recipe for our version of Turkish Delight.

Evan & Tim

24A INIS TURK ELDERWHAT GOES IN

1 Cup of Wild Elder Flowers (no stalks)

20g leaf Gelatine

700g Granulated Sugar

130g Corn flour

30g Icing Sugar

Juice of two Lemons

300ml Water

A few drops of Rose Water

3 tbsp Poitín or Vodka

 HOW IT GOES

Soak the Gelatine leaves in a shallow dish of cold water. In a heavy based pan, heat gently and dissolve the Sugar, Lemon juice in 200 ml of water. In a bowl, mix 100 g of Corn Flour 100 ml of water until smooth, stir into the sugar syrup and return the to a low heat.

Squeeze the Gelatine to remove excess water, and then add it and the Elder Flowers to the mixture and whisk until the Gelatine has dissolved. Bring the mixture very slowly to the boil and simmer for 15 minutes, stirring almost constantly.

Remove once the mixture has clarified a little and become gloopy. Stir in the Poitín and Rose Water leave to cool for 10 minutes.

Mix 30g of Corn flour with the Icing Sugar, to make a ‘dusting powder’.

Line a shallow baking tin with baking parchment, fill with mixture and dust.

HOW TO FINISH

Leave in a cool place until set. Once cooled, place in the fridge for a few hours until it become slightly rubbery. Cut the Inis Turk Delights into cubes with a knife and dust with the remaining dusting agent. It should keep in the fridge for 3 – 4 weeks.

WHAT YOU GET

Some of us remember the treat of Turkish Delights at Christmas. This is our x-rated adult version! Homage is to Inis Turk and makes absolutely no reference to Poitín that might or might not come from in or around that location. Inis Turk Delights work a treat at the end of dinner with a musky dessert wine.

Recipe: Evan Doyle, Tim Daly, The Strawberry Tree Restaurant, 2013  

Photo’s: courtesy of Evan Doyle  

Return to The BrookLodge Website

Chefs’ Irish Beef Club visit Macreddin

Tuesday, June 11th, 2013

Bord Bia invites 70 chefs to three-day Gourmet Gathering. Members of the Chefs’ Irish Beef Club stop for lunch in Macreddin Village followed by visits to farms and meat producers. Ireland’s beef exports, to more than 45 countries, were valued at €1.9 billion in 2012.

Irish Times – 10th of June

Guests dining in the Orchard

An Irish Lunch Menu at Macreddin Village, June 10th 2013

ST. TOLA ORGANIC FARM KID GOAT

Siobhan Ni Ghairbhith won overall Cheese award at Bloom last week. Siobhan and the Strawberry Tree Kitchen have been working together for nearly two decades now. This year Evan and Tim have entered into a new relationship with Siobhan to provide wonderful Organic Irish Kid Goat from St. Tola Farm in Co. Clare for the Menu

RIVER NORE, WILD IRISH SALMON

Mick Murphy is our licensed ‘Traditional Cot-Canoe’ Fisherman. He catches our fabulous Wild Irish Salmon out of Inistioge, as did generation upon generation before him. This fabulous catch is only available for ten weeks every year.

Mick was presented with The Euro-toques National Food Award, last Monday.

TURF ROASTED IRISH ORGANIC BEEF

John Purcell has been supplying our Organic Beef since well before we attained the only Organic restaurant status in Ireland. This is Beef with a story of sustainability, traceability and good animal husbandry that ticks all the boxes and more when it comes to ‘The Irish Food Story’

John and his Company, The Good Herdsman have won many accolades including Bord Bia’s National Organic awards.

ORGANIC IRISH VEGETABLES AND SALADS

These come from Denis Healy’s Farm in Kiltegan in our own Co Wicklow. Denis has brought his wonderful produce daily through our Kitchen door since we first opened.

ORGANIC BREADS FROM MACREDDIN BAKERY

Freshly baked at dawn, breads from our own Licensed Organic Bakery right here in The Village, something that is intrinsically Irish!

ORGANIC DESSERTS FROM OUR PASTRY KITCHEN

The Pastry Kitchen at The Strawberry Tree has always been a strong point of ours; Anna has an innate understanding of what is required on the plate, and has always risen to the occasion and shows off what is good from Ireland.

The Strawberry Tree is the only certified Organic Restaurant in Ireland.

Under (EU) Regulation 1804/99 and in accordance with The Standards for Organic Food as set by

The Dept. of Agriculture together with The Organic Trust, it is illegal to store, prepare or serve conventional foodstuffs in The Strawberry Tree.

The Strawberry Tree has successfully received EU Derogations for both Irish Wild Foods and

Irish Raw Milk Cheeses, in accordance with, the Legal Standards for Organic Food.

 By law, both Derogations have to be noted, (i.e. underlined) on our menu when they are used.

Return to The BrookLodge Website

Review on Wild Food by thekitchn.com

Friday, May 31st, 2013

The kitchn.com recommends Evan Doyle & Biddy White Lennon’s “Wild Food” book as a resource to Newbie Foragers

Wild Food in the City & Country

Wild Food Book Cover (Shadow)

Wild Food

Nature’s Harvest, Gathering Cooking & Preserving

Written By: Evan Doyle & Biddy White Lennon

‘In this combination field guide and cookbook, Irish writer Biddy White Lennon and chef Evan Doyle focus on the wild foods commonly found in Ireland. From hedgerow to seashore, they share advice for when and how to forage, where to look, how to pick, how to prepare, and how to preserve. This is primarily a book for people living in or traveling to Ireland, but those who are interested in foraging culture around the world might also enjoy it.’

Return to The BrookLodge Website

The First Wild Salmon of 2013

Friday, May 17th, 2013

The 1st Wild Salmon of 2013,for The Strawberry Tree Restaurant, Macreddin Village…

A twelve pounder out of The River Nore.

Caught on Monday 13th of May, opening day of the season, by our licensed traditional ‘Snap-Net’ Fisherman, Mick Murphy.

Evan Doyle, Mick Murphy & Tim Daly

Return to The BrookLodge Website

The Foraging Season has arrived in Macreddin Village

Wednesday, March 13th, 2013

The Wild Foods Master Class

An opportunity for participants to learn and discover in depth knowledge about Ireland’s abundance of Wild Foods. The Wild Foods Master Class including demonstrations and practicals is the only regular course of its kind in Ireland. The Master Class runs over two days where participants will experience a practical hands-on demonstration by the Chefs of The Strawberry Tree Restaurant. The Class will cover identification as well as instruction on how to gather, cook and preserve using traditional methods such as sugar, oil, drying, vinegars and alcohol.

Class Dates:

March: Tuesday 19th – Fully booked.

Tuesday 26th – Limited availability

April: Tuesday 09th – Available.

Tuesday 30th – Available

More dates to follow.

http://brooklodge.com/foodanddrink/wildfoodsmasterclass.asp

Call The Reservations Team on 0402-36444 or email reservations@brooklodge.com for more details.

Return to The BrookLodge Website

Review Sunday Times 3rd March

Thursday, March 7th, 2013

Natural ingredients are everywhere and they’re yours for the taking according to Evan & Biddy’s new book.

See articles attached from Sunday Times March 03rd: Evan talks of when he opened his first restaurant and used wild food ingredients to now in The Strawberry Tree, the ONLY Certified Organic & Wild Restaurant in Ireland. Just this week the chefs of The Strawberry Tree restaurant collected 27 black bags full of wild garlic, all of which will be preserved in jars and used in the restaurant.

Return to The BrookLodge Website