Archive for January, 2013

Mazda6 being launched here in Macreddin Village today…

Monday, January 28th, 2013

The new Mazda6 is being launched here in Macreddin Village today.  The reason Mazda chose BrookLodge for the launch was because of our Green Ethos and it’s “Outstanding environmental performance, fuel efficiency and low CO2 emissions”

A good day to give this gorgeous car a real test drive in typical January weather!

What Mazda say about their new car….A saloon with exciting driving dynamics and low fuel consumption. The all-new Mazda6 Saloon is the 2nd of our new generation of cars to feature the full range of our pioneering SKYACTIV TECHNOLOGY and ‘KODO – Soul of Motion’ design. With this new flagship model we’re celebrating the pleasure of exhilarating driving experiences and the importance of emotionally appealing design. And with our SKYACTIV TECHNOLOGY, this saloon also combines the most advanced safety features with outstanding fuel consumption. So once again we’ve defied convention in achieving environmental and functional excellence without compromising your enjoyment of exciting, powerful driving and eye-catching aesthetics.

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This Valentines, say I love you….at The BrookLodge

Tuesday, January 22nd, 2013

This Valentines, instead of sitting in a packed restaurant on Valentines Night, paying for an overpriced menu and getting hurried out the door, why not indulge yourselves and take a trip down to the BrookLodge Hotel & Macreddin Village and dine in The Culinary Hotel of The Year on Thursday 14th February 2013, for a night of loving…

In your bedroom we will leave a sharing plate of Organic Chocolate goodies from The Strawberry Tree Restaurant

Choose from our four hot special offers …

  • Bed & Breakfast and Dinner in The Strawberry Tree Restaurant – Ireland’s only certified Wild & Organic restaurant €135pps
  • Bed & Breakfast and Dinner in our Italian, La Taverna Armento €100pps
  • Bed & Breakfast and Dinner in The Strawberry Tree Restaurant, AND an intimate Serail Mud Bath for Two €160pps.
  • Bed & Breakfast and Dinner in The Strawberry Tree Restaurant AND an hour’s treatment each side by side, in one of our double treatment rooms €190pps.

And for even more treats after dinner…guests will enjoy a Strawberry Liqueur made from Organic strawberries from Gold River Farm which were picked last June and matured in vodka ready for tasting on Valentines weekend.

While you are with us we will make sure you are totally spoiled but why not spoil someone you love with a fabulous room upgrade?                                                                                                                                                                                                                                                                    Ask our reservations team for more details. * Rates above apply to standard rooms.

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Captain McGinley

Thursday, January 17th, 2013

Congratulations to Paul Mc Ginley on his selection as the European Ryder Cup Captain for Gleneagles in 2014, and the first Irish person ever to hold the position.

Paul designed the fabulous Macreddin Golf Course, and showed his professionalism and commitment throughout.He was also a favourite of all the crew in the BrookLodge, who loved his open and honest manner.

Well Done Paul.

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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.

WHAT GOES IN:

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

HOW IT GOES:

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.

HOW TO FINISH:

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.

WHAT YOU GET:

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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