Cara Magazine’s Eoin Higgins goes Wild in the Country and discovers the natural attraction to Macreddin Villages Wild Foods Masterclass
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.
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.
The kitchn.com recommends Evan Doyle & Biddy White Lennon’s “Wild Food” book as a resource to Newbie Foragers
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.’
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
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…!
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.
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:
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
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.
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!
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.
March: Tuesday 19th – Fully booked.
Tuesday 26th – Limited availability
April: Tuesday 09th – Available.
Tuesday 30th – Available
More dates to follow.
Call The Reservations Team on 0402-36444 or email email@example.com for more details.