Archive for the ‘What’s Happening’ Category

Over 2 Million Indian Travellers to Tune in to Ireland

Monday, June 24th, 2013

Images of Ireland will be seen by over two million people across India later this year, after scenes for a popular food and travel TV show, Will Travel for Food, were filmed here – courtesy of Tourism Ireland and Fáilte Ireland. The resulting programme will air to over two million TV viewers around India later this year on NDTV 24×7, a major news TV channel in India. Read More

Aneesha Baig from NDTV, presenter of Indian TV show “Will Travel for Food” visits the BrookLodge

 

 

Indian TV show - Pic of Evan & Manish

Evan, Aneesha & Manish

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Cara Magazine – June 2013

Friday, June 14th, 2013

Cara Magazine’s Eoin Higgins goes Wild in the Country and discovers the natural attraction to Macreddin Villages Wild Foods Masterclass

Cara Magazine 2013 – See page 12

Cara Magazine June 2013...


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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.

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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.’

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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

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Craic In The Granite – 28th-30th June 2013

Monday, May 13th, 2013

Craic In The Granite is a new music and arts festival being held in Aughrim, Co. Wicklow.

28th – 30th of June 2013.

Confirmed acts include:Luka Bloom, Liam Ó Maonlaí, Róisín Ó, Rob Strong and Band, Gypsi Swing, The Ska Band, Black Knott, Blackie O’Connell and Friends, The Arklow Silver Band, Michael O’Toole, Twin Headed Wolf, Feel The Pinch, Phat Daddy and The Clubhouse Cartel, Tom Quinn Tribal Drumming Workshop, Penston Vocal Academy, Aughrim Pipe Band, Temper-Mental Miss Elayneous, Setanta, The David Byrne Band, Eimear Harper plus more TBC.

Keep an eye to see what artists will be performing in Macreddin Village.

Come for the music and stay for the craic…!

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Run The Rock!- 22nd June 2013

Sunday, May 12th, 2013

Run The Rock, 11km challenge Start/Finish at The BrookLodge.

Overlooking Aughrim Co Wicklow, Cushbawn Mountain is a 400m high mountain with stunning views over surrounding countryside and hills. This is a run which will test your body and mind. Set your next training goal towards increasing your current distance or aiming to beat your PB at Run the Rock, proudly supporting the Wicklow Hospice Foundation and the Aughrim GAA.

Surround yourself with nature, and like minded individuals, whilst keeping fit and healthy at Run the Rock!

Can YOU run the Rock? Closing date for online entries 20th of June.

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Summer Days & Balmy Nights…

Monday, May 6th, 2013

BOOK BEFORE MAY 31ST TO AVAIL OF THIS SPECIAL OFFER OF €295pps

Summer days and balmy nights, what better way to spend 3 nights than a relaxing break away at the BrookLodge and Macreddin Village

This offer includes 3 nights B&B in the BrookLodge PLUS 1 Dinner each in the renowned Strawberry Tree restaurant – Ireland’s only certified Wild & Organic restaurant, PLUS 1dinner each in La Taverna Armento – our southern Italian restaurant.

PLUS choose either a 30minute treatment Or 18holes on Paul McGinley designed Macreddin Golf Course

Choose from one of the following 30mins Wells Spa treatments:

  • Macreddin’s Signature Dry Float Treatment
  • Aroma Pamper Facial
  • Neck & Shoulder Massage

Begin your chosen treatment with a warm foot cleanse Use of our fabulous Wells Spa Thermal Suite is also included.

Cost of package: Price €295pps midweek. Weekend and Bank Holiday Supplements €20 per person per night.

Available May – August

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A Wild Nettle and Potato Soup

Monday, April 29th, 2013

Well, what a difference a change of wind direction and a week or two makes. Gone are the harsh northerly winds and at last the ground temperature has risen to above the 8 degrees required for growth.

And wow, does nature make up for lost time! We’ve never seen the buds and the blossoms appear so fast. The wild Rowan, Elder, Sloe and more are just bursting. The wild Primrose is splashing its colour everywhere including on our salads and the fabulous nettle plant is at the perfect height for the first harvest.

Here’s one of our recipes for a nettle and potato soup. Perfect time to use up last years potatoes and add a dash of springtime with the freshness of baby nettle leaves…enjoy!

WHAT GOES IN:

100g Wild Nettle Leaves, picked carefully!

10g Wild Garlic Leaves

350g Old Organic Potatoes, roughly chopped

A Large Organic Onion sliced

2 Sticks Organic Celery, chopped roughly

An Organic Leek, sliced

2 Bay leaves

2 pints Organic Vegetable stock

50 ml Organic cream

Organic Olive Oil, Sea Salt & Black Pepper

HOW IT GOES:
In a large pot, heat oil and simmer Onions, Celery and Bay leaves together until soft. Add the Leeks and cook for a few minutes, then Garlic, season lightly, and then add in the Potatoes. Stir everything together clockwise and pour in the Vegetable stock.

Bring to the boil, then turn down to simmer, cook until the Potatoes are soft.

When Potatoes are cooked, add in the Wild Nettles and Wild Garlic, cook for a few minutes, remove from the heat and blitz in a processor until smooth.

HOW TO FINISH:
Pour soup puree back in the pot; add cream to right consistency, warm and season with Sea Salt & Black Pepper as required. Serve with a swirl of Wild Garlic Pesto or cream topped with ground Nutmeg.

WHAT YOU GET:

Is a perfect transition from the heavy winter-warmer style soups to the lighter style of Summer! Flavoured with the last of the Winter leeks, thickened with fabulous floury old Spuds and combined with the first taste of spring with the baby Wild Nettles and the hint of Wild Garlic, this is a perfect early spring soup.

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

Photo’s: courtesy of Evan Doyle 

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The Strawberry Tree’s Wild Garlic Pesto

Thursday, March 21st, 2013

March is here and apparently, Spring has sprung…well maybe! It’s all still a bit haphazard at the moment. Our native Wild greens seem to be much more resilient than the crops we raise…we’ve been out picking the young wild sorrels, both sheep and wood, the herb robert, the fresh sea beets and so much more.

However, it’s the wild garlic that provides us with the first real taste of Spring! This is a big harvest, as big as the elderflower, and as big as the bilberry. We harvest enough to provide every table in The Strawberry Tree with this taste of Spring throughout the year. The kitchens are heady with the scent of wild garlic at the moment and its making cameo appearances all over our menu. Here’s our recipe for our famous wild garlic pesto…enjoy!

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 Desmond

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. Pesto is a fresh product, use within three weeks..if you can make it last that long!

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 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!

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

Photo’s: courtesy of Evan Doyle 

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