Archive for May, 2012

A HOLISTIC GETAWAY

Wednesday, May 30th, 2012

Start your day with a Sun Salutation in our Yoga class; choose any one hour treatments from our menu of Holistic, Detoxifying and Pampering treatments in the Wells Spa. Select either an organic lunch or a packed lunch if you fancy going hiking or biking, then later align, centre and control your body with an evening Pilates class. That evening dine in either the Strawberry Tree – Ireland’s ONLY certified Wild & Organic restaurant or La Taverna Armento – our Southern Italian Restaurant or a casual bite in The Waterside Lounge. All of this while you rest and relax in the comfort of Irelands only luxury bio hotel and Hotel of the Year 2009 and 2010, The BrookLodge

Holistic Package Holistic Package Holistic Package Holistic Package

Cost €585 pps Single Supplement €100

Commencement Dates: Sunday July 01st, Sunday July 22nd & Sunday August 12th

Includes 3 Nights B&B, 3 Yoga Classes, 3 Pilates Classes, 3 One Hour Treatments, 3 Lunches, 1 Dinner Strawberry Tree, 1 Dinner La Taverna Armento, 1 Dinner Waterside Lounge

Classes suit all levels. Minimum numbers required.

BOOK NOW

Return to BrookLodge website

Sunday Business Post 27th May 2012

Sunday, May 27th, 2012

An article on Conferences and Events in the BrookLodge, that appeared in the Sunday Business Post May 27th 2012.

Return to BrookLodge website

All-In 3 night Summer Special from €295 pps

Thursday, May 24th, 2012

The perfect package to sample the very best that The BrookLodge and Macreddin Village has to offer, at a great price of just €295 pps. 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 1 dinner each in La Taverna Armento – our southern Italian restaurant PLUS either a round of golf on the Paul McGinley designed Macreddin Golf Course OR a half hour treatment in The Wells Spa each. Use of our fabulous Wells Spa Thermal Suite is also included.

Price €295 pps midweek. Weekend and Bank Holiday Supplement €20 per person per night. Offer valid most nights until Sept 30th subject to availability, but don’t delay as there’s a limited booking period.

Book Now

Return to BrookLodge website

Free Electric Car Charging at Macreddin

Friday, May 18th, 2012

WE’RE ELECTRIC… BrookLodge now has 2 Electric Car charging points, and we’ll fill you up – with our compliments. Electric cars will soon be commonplace on Irish Roads, and in keeping with our Green ethos, we have just had two charging points installed. The minimum distance most of the cars can travel without a recharge is 100kms+, and as we’re just 80kms from Dublin City Centre we’re a perfect distance for a conscience-free break. Email or call us if you want to reserve a charging point, and remember, it’s on us.

Return to BrookLodge website

The Wild Primrose – ‘Springs Prima Donna’, and other Wild Leaves

Monday, May 14th, 2012

We like this time of year, there are welcome breaks in between the Big Annual Wild Food Harvests. The Wild Garlic has just, been reaped, and The Pantry is packed to the brim with our dark, glossy green pesto.

Now, we find ourselves just waiting for the bee’s to finish cross-pollinating The Elder Flower for the next large Wild Food Harvest, indeed it is virtually upon us. Room has been set aside in The Pantry for Elder Flower wine, champagne, cordial etc and our famous Elder Flower Fritters will do a ‘Ta Dah’ on The Strawberry Tree menu over the next few weeks.

However, this lull provides us with the opportunity to get out foraging along The Long Field for the sheer pleasure of it! All the Wild Greens are up, Wild Wood Sorrel, Penny Wort, Dandelion, Sheep Sorrel, Primrose Leaf as well as the Wild Flowers…The Wild Garlic Flower, Gorse Flower, early Herb Robert and our favourite, The Primrose.

Down on The Farm, the baby greens are not up yet. As with all farmers, Alan and Mark are very careful about when they go to plant their crops. The overall temperature of the soil and much more besides, results in the Farmer choosing the optimum time to sow.

Nature is reckless, though when it comes to Wild Foods. They are already starting to burst into full growth, it happens whenever She wants and with the hardier nature of wild greens…they arrive much sooner than the Farm Harvest.

So, Wild Greens and Wild Flowers are making welcome cameos all over The Strawberry Tree menu, whether as simple raw adornment with our Starters or Main Courses or as wild sauces, wild soups etc and The Wild Flowers have started to slip into our Dessert recipes too.

However, it is our simple Wild Green Salad, which we love best! This is an annual ‘show off’ moment. A ‘Menu Course’ that deserves a better name than just ‘A Middle’…this is a Course that makes a statement to our guests.

All The Wild Leaves, Wild Garlic flowers and Gorse flowers simply tossed in Kitty Colchesters Organic Rapeseed Oil, and topped with The Prima Donna of the Irish Spring, The Wild Primrose Flower. Its mild peppery and lettucy flavour needs no dressing. Just sprinkled and placed over the top and letting them shine, is enough for us!

Here are two of our Strawberry Tree recipes, where we show off the Wild Primrose.

A FRESH WILD LEAF AND PRIMROSE RECIPE

The Strawberry Tree Wild Leaf Salad

WHAT GOES IN

1 Handful Wild Wood Sorrel

1 Handful Wild Penny Wort

1 Handful Wild Dandelion Leaf

1 Handful Wild Sheep Sorrel

.5 Handful Wild Primrose leaf

.5 Handful Wild Garlic Leaf

Quarter cup, Happy Heart, Irish Organic Rapeseed Oil

HOW IT GOES

Simply toss these spring leaves with the rapeseed oil, no need to add seasoning; the lemony peppery taste of the sorrel and pennyworth combined with the pungent flavour of the wild garlic is enough to carry off this salad. Both The Primrose and The Dandelion are really easy for anyone to harvest, if your not sure about the Wild Greens, supplement your salad with some indoor-grown baby greens from your Green Grocer.

HOW TO FINISH

Finish to impress, toss in Wild Garlic flowers, Gorse Flowers, there’s lots out there! Finally, top off with lots of Wild Primrose Flowers.

A PRESERVED WILD PRIMROSE RECIPE

The Strawberry Tree Wild Primrose Flower Jelly

WHAT GOES IN

100 Wild Primrose petals

100 Scented early Garden Rose Petals

600g Sugar

400 mls Water

2tsp Rose Water

Juice 2 Lemons

HOW IT GOES

Put half of wild primrose flowers and all rose petals into a bowl. Sprinkle over half the sugar and crush into flowers, leave over night in the fridge. Pour over boiling water and infuse for a second night.

Strain, combine with lemon juice and remaining sugar, heat gently in a pan to dissolve sugar. Bring to rapid boil until setting point (3-5 minutes or 106 degrees). Remove. As it cools, stir in the rose water. Pour into sterilised Kilner Jars. Just before setting, fold in the remaining fresh primrose flowers, seal.

HOW TO FINISH

Finish with roast baby lamb either in the jus/gravy, finish as an accompaniment to a fresh goats cheese, with any white chocolate dessert or a light sweet mousse or blancmange.

WHAT YOU GET

Is a fabulous tinted jelly, great on its own, but perfect as a gift to your friends or family

Return to BrookLodge website

The Swallows Are Here!

Thursday, May 3rd, 2012
The Swallows knew better!! Right back on March 14th, when we were basking in an early spring heatwave, I predicted that the annual swallow invasion of Macreddin Village was imminent. However, it would appear the swallows had an idea how mis…erable April would be, and the first batch only arrived with us yesterday, all the way from South Africa – late, but very welcome. Evan managed to grab this photo when one of them stayed still for a fleeting moment.

Return to BrookLodge website