Archive for the ‘Press Reviews’ Category
We are absolutely thrilled to announce that the BrookLodge was the winner of the “Best Culinary Hotel” award at the Good Food Ireland Awards in The Shelbourne Hotel last night. RTE’s Mary Kennedy hosted the awards, and they were presented by An Taoiseach Enda Kenny TD. It’s a fabulous honour, particularly when you consider the calibre of the other nominees, which included The Shelbourne, The Merrion Hotel, The Cliff House Hotel and Kelly’s Hotel.
The awards are of particular importance in our on-going efforts to attract discerning food tourists from overseas, as Good Food Ireland is by far and away the leading marketing and promotion grouping for Food Tourism in Ireland, with Redmond O’Donoghue, its Chairman, also CEO of Failte Ireland.
Added to our big three awards so far for 2012 – Georgina Campbell’s “Business Hotel of the Year”, “Best Customer Experience” award at the Hotel & Catering Review Gold Medals 2012 and the RSVP Magazine “Best Resort Spa 2012”, we think it highlights the commitment and expertise of our fantastic team.
In the nomination for the award, Good Food Ireland said “When you enter the world of BrookLodge and Wells Spa, you walk into paradise. Yes this place is in its own private little world. Here at Good Food Ireland, we call it heaven. Macreddin Village is in the heart of the Wicklow Valley. You drive in the gate and there it is, a gorgeous village tucked in among the trees, quite out of the way from the hustle and bustle of city life, yet only a short drive from the busy motorway that takes you to Dublin. BrookLodge lies at the centre of this…”
Last night we were delighted to be awarded the Failte Ireland “Best Customer Experience” in the extremely prestigious Hotel & Catering Review Gold Medals 2012. And on Monday we were told we had won the “Best Resort Spa” in RVSP Magazine’s 2012 Spa Awards AND the “Restaurant of the Month” in Bord Bia’s Just Ask Campaign. Needless to say we are very chuffed and honoured.
At the Taste Council Summer School here in the BrookLodge, the Government was urged to protect food labelling terms such as farmhouse and artisan. Read all about it in the following article in The Irish Times by Alison Healy.
It’s coming to late summer and early autumn and it’s the perfect time for some great country walks. Last weekend’s Irish Times and Sunday Times featured two different Wicklow walks, both of which commence very near Macreddin, and are repoduced below. Why not try them out, and if you fancy a bit of spoiling afterwards, well you know where to come… (They are also linked in PDF format below, in case you want to print them out – enjoy)
An article on Conferences and Events in the BrookLodge, that appeared in the Sunday Business Post May 27th 2012.
WOW! The 2012 Bridgestone guides have just been published and we’re very happy campers. In the 100 Best Places to stay in Ireland, John & Sally McKenna tell us that “The BrookLodge has been the most dynamically creative hotel in Ireland over the last decade” and “if you want your mind to be opened, and blown apart, by the most authentic experience of food, hospitality and nature imaginable, then the BrookLodge will do just that for you”. Then in the Bridgestone 100 Best Restaurants in Ireland 2012, Evan is the centre of attention as they tell us that “his vision of food is of Wicklow as Cockaigne, the land of plenty, of luxury and ease, and this is what he has created. He turns every day into Lughnasadh, with every day a day devoted to the art of eating”. To say we’re chuffed is putting it mildly!
You can buy either of these excellent guides at http://www.bestofbridgestone.com/shop/
The Bridgestone Guides 2011 Megabytes Awards
In John McKenna’s final blog of 2011, he announced his Megabytes Awards and we were thrilled to be included.
Inspiration of the Year: The Taste Council Summer School, Brook Lodge, Macreddin
Some events are important because they create a new language with which we can dicuss the things that matter. The first Taste Council Summer School, orchestrated by Evan Doyle and held at Macreddin’s Brook Lodge Hotel, was just such an event and its three sessions, on Middle Farm Agriculture, Education and Food, and Brand Ireland, have given Irish food a new lexicon within which we can frame the debate of the future and our food. The evening feast, with all the food coming from Wicklow (save for David Llewellyn’s Dublin wines), was one of the greatest events in Irish culinary history.