Archive for the ‘Organic & Wild Foods’ Category

Evan’s Wild Food Book…

Sunday, February 24th, 2013

Published by O’Brien Press, Wild Food is a wonderful collaboration between Evan Doyle: The BrookLodge Hotel at Macreddin Village and Biddy White Lennon: food journalist and writer.

The BrookLodge is home to The Strawberry Tree Restaurant. Its Kitchens, have been harvesting and presenting wild foods daily on its menu since 1988 and this year celebrates its twenty-fifth anniversary. The Strawberry Tree also hosts Irelands only walk in Wild-Food Pantry for its Guests, but more importantly for its Chefs!

This is the first time, that Evan Doyle has put together the knowledge and the recipes gathered from over a quarter of a century of using these wild foods.

Wild Food is a fantastic new guide to foraging which reveals the secrets of how to identify, pick, preserve and cook the most common wild foods that grow in our hedgerows and woodlands and on our hillsides and seashores. Packed with helpful tips and advice on gathering, preparing and cooking foraged foods, this combined field guide and cookbook was inspired by the growing interest in wild food and foraging in Ireland today and is the perfect introduction to harvesting nature’s bounty.


*Where to look, what it looks like, how to pick

*A guide to foraging through the seasons: nettle, dillisk, carrageen, garlic, sea beet, samphire, St George’s mushrooms, sorrel, hawthorn, elderflower, sea lettuce, strawberries, chanterelles, bilberries, field mushrooms, blackberries, damsons, ceps, elderberries, hazelnuts, rose hips, sloes and more

*How to prepare and preserve your foraged finds

* Over 60 delicious recipe ideas, including dozens of unpublished recipes from The Strawberry Tree at The BrookLodge Hotel

* Traditional uses for common wild foods

*  Great gift ideas for family & friends and lots more

We can arrange for one to be sent to you by post, just give us a call at BrookLodge on 0402-36444 and we can pop one in the post to you.

Return to The BrookLodge Website

Turf Roasted Organic Beef Fillet

Tuesday, January 15th, 2013

January, like every winter month is all about comfort foods, about real earthy cooking and about savouring those deep, dark winter flavours..this is what we are so good at doing in Ireland and this is what the Menu is about at this time of year in The Strawberry Tree.

Turf roasting, fits this season so well. The turf works ini the sam way as a salt crust does, protecting the food and keeping the moisture in. We first came up with this concept in The Strawberry Tree back in 1995. In the interim, we have developed so may varations, however all centre round this simple recipe and method.


1 kg Organic Beef Fillet

80g Brooklodge Organic Steak Rub

2 kg Flaked Turf, further ground with a rolling pin

50 ml Organic Rapeseed Oil


Portion the beef fillet into two 500g pieces, rub in the BrookLodge Steak Rub and put to one side. Heat a large frying pan with the rapeseed oil and seal the beef on all sides to a nice brown colour.

In a large roasting tray place enough of the moistened turf (about 2 cms) to line the bottom of the dish. Place both beefs on lengthways and cover with the rest of the turf, patting and pressing to form the shape of the meat. Preheat oven to 220C and roast for 20 min to 25 min.


When cooked, take out of the turf and rub off with some paper towel to take off most of the excess turf, carve and serve.


Is a wonderful, earthy and slightly smokey taste that really suits the beef. What you also get is a pink, juicy roast that allows you to brag about bringing true ‘Irish terroir’ to the kitchen. 


The Strawberry Tree Restaurant, 2013. Photo, courtesy Steve Ryan

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Wild Foods Calendar 2013

Saturday, December 15th, 2012

Hot Press – December 2012

Monday, December 3rd, 2012

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Thursday, November 29th, 2012
The Food & Wine Magazine Christmas Show is on in the RDS this Friday, Saturday & Sunday and we’re there. Evan is giving a Wild Foods Masterclass on Saturday at 12.30, and there’s also a BrookLodge & Macreddin stand where you can get Vouchers, Christmas Hampers, Macreddin Village Wild & Organic Aprons, Wild Foods calenders etc etc. We’re on stand E5, so drop by for a nibble of our famous Wild Garlic Pesto.
Follow the link for tickets and information.

Movember Cookbook

Tuesday, November 20th, 2012

We have a limited edition of 5 books available for €50, of which all funds will be donated to Movember Charity. Back in July, 20 chefs/cooks from around the country including our own Mo Bro Evan, came together on their hairy journey to produce this cook book to raise vital funds and awareness of men’s health. The crew of Macreddin watched and inevitably laughed at Evan as his facial fluff eventually turned into a moustache. So if you want to get your hands on one of these very limited books (NOT AVAILABLE IN SHOPS ) then call 0402-36444 with your donation of €50 and we’ll pop your cook book in the post to you.

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Saturday, November 3rd, 2012

Next weekend, November 10th & 11th, go wild in Macreddin Village at Wild&Slow2012, a unique festival presented by Slow Food Ireland, celebrating all that is good about Irish foods – fresh, local, traditional & wild – in a WinterFest Style Market, that will run from afternoon into crisp dark evening.

This is the second year that Wild&Slow will be held in Macreddin Village, and the market will feature more than 30 wild foods stalls. There are also 17 Wild Foods Workshops taking place over the two days, covering everything from Photo-stalking in Wicklow National Park to Mixing Cocktails with foraged wild ingredients, and presented by Irish food champions and icons such as Darina Allen, Derry Clarke, Ross Lewis, Sally McKenna, Ed Hick, and our own Evan Doyle and Tim Daly.

Follow the links below for full details of the Workshops and a pre-registration form. Tickets are priced at €5 daily, giving full access (numbers permitting) to all WorkShops on each day.
On the Saturday Night November 10th, there is a magnificent Wild Foods Dinner, showcasing the very finest Wild Foods in Ireland. Wine is included with Dinner, and we still have a few spaces available to Residents. There is a special rate available of €150 per person sharing to include overnight accommodation in a Junior Suite, Dinner including wine, and breakfast the next morning.
There are just a last few rooms remaining Book Now
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Wednesday, October 17th, 2012

The ‘Big Harvest’ Farm Menu 2012 will appear as a unique Seven Course Tasting Menu in The Strawberry Tree Restaurant, from October 17th until October 31st.


So, if you choose to dine in The Strawberry Tree in the last two weeks of October you can choose from one of the following menus.




Farm harvest arrives to The Strawberry Tree Kitchen daily, and our daily menu reflects this and is only decided upon when all is delivered…this is what we are proud of, and this is what we do with produce from our Farmers, 365!



The Big Harvest only arrives once a year when our menu bursts with all this wonderful produce, for all too brief cameo appearances, with a menu dedicated totally to the Farm. 


The Harvest Farm Menu has its own special reception in The Waterside Lounge at 7.00pm with a glass of Irish fino-style Sherry wine from David Llewellyns Farm in Lusk Co. Dublin. Harvest Dinner, and is then served in The Strawberry Tree as a separate and unique Seven Course Tasting Menu at 7.30pm




There is no difference with pricing, with both menus at €65 or included if you select one of our Strawberry Tree Dinner, Bed & Breakfast options, just that we want to give you a wonderful choice for Dinner at this special time of year.


  • Choose The Strawberry Tree Harvest Seven Course Tasting Menu and we’ll be delighted to greet you in the Waterside at 7.00pm
  • Choose The Strawberry Tree Daily Four Course Menu and we’ll be just as proud to serve all our producers foods any time after 8.00pm


Remember, The Big Harvest menu is only making a fleeting appearance in The Strawberry Tree, and will be gone on October 31st , so book now on 0402 36444 or email or log on to and book a Strawberry Tree Dinner, Bed & Breakfast package on any night between October 19th & 31st, and mention “Big Harvest Menu” in the Special Requests Box.


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Skittering Chickens & Dopey Pheasants! – Cara Magazine October 2012

Friday, October 12th, 2012

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Wild&Slow returns to Macreddin Village.

Wednesday, July 25th, 2012

Ireland’s, Wild&Slow Festival 2012 returns to Macreddin Village, Co. Wicklow on Saturday and Sunday, November 10th & 11th.

Presented by Slow Food Ireland and celebrating all that is good about Irish foods – fresh, local, traditional & wild - in a WinterFest Style Market, that will run from afternoon into crisp dark evening.

Last year’s event was a huge success with over 1,100 people attending workshops and demonstrations, and nearly 3,000 people attending the Winterfest style market that went on over the entire weekend.

Picture yourself wandering down a frosty winter street in a rural and picturesque Irish village, your breath hanging foggily in the air, and your hands warmed by blazing wood-burning braziers and a cup of spiced, mulled wine. Imagine the feeling of a unique European Winter-Fest style market, here in Ireland. So now, visualise rows of wooden stalls lining both sides of the street, with hundreds of homemade foods on display. This is the culmination of Wild&Slow 2012, an exciting national event, which is designed to showcase and celebrate the best of wild foods that the Garden of Ireland has to offer.

In addition to the fantastic Wild Foods that will be on sale from the stallholders, there will be Wild Workshops, Tastings, Talks and Demonstrations…something to spark the interest of all.

The Wild&Slow Festival promises to be a great weekend, and if you want to really spoil yourself, why not stay a night or two? B&B is available in the BrookLodge on Saturday November 10th from €70 pps and on Sun, Nov 11th from €60 pps. There will be a unique Wild Foods Dinner on the Saturday night at a cost of €65 per person including wine, and dinner will be available on the Sunday night in either The Strawberry Tree or La Taverna Armento. Bookings can be made online at BrookLodge Reservations.  If you’re interested in becoming a member of Slow Food Ireland, you can get details by emailing

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