Archive for June, 2013

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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The Wells Spa Summer Retreat – Just €75

Wednesday, June 5th, 2013

We are delighted to be able to give you details of our Midweek Summer Reatreat Offer we are running in the spa until the end of June. Why not take some time out and let our therapists treat you to a day of pampering bliss and leave de-stressed and re-energised for the Summer ahead

For Just €75.00

Choose from the following treatments;

  • Tension Relief Back Massage
  • An Energised Decleor Facial
  • Mini Manicure
  • Mini Pedicure
  • Relaxing Head & Scalp Massage
  • Macreddin’s Signature Hot Stone Massage

Also included……..

  • A complimentary Summer foot cleanse to begin your chosen treatment
  • €20 voucher to return on a future visit*
  • Robes, Slippers & Towels provided
  • Open use of the Pool, Hydra Pool, Jacuzzi, Aroma & Finnish Baths and Relaxation Areas

Cost of the package: €75 per person midweek in June

Weekend Supplements *T&C’s apply

Email thewells@brooklodge.com

or

call The Wells Team direct on 0402 – 94970

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Fresh Food, Found

Tuesday, June 4th, 2013

Posted on June 4, 2013 by THE DAILY GLOSS

Hens

Foraging. Something about that word excites the Explorer, the Girl Guide, the Cook in me. And sunny Ireland has the goods – in abundance. Not so sure which part of the hedge to choose? Not sure what to do with those leaves once back in the kitchen? Brook Lodge Hotel at Macreddin Village is home to Ireland’s only certified organic restaurant (see their truly free-range chickens, above) and they have recently launched a Wild Foods masterclass. Over two days, participants will have the opportunity to discover, prepare and eat seasonally found ingredients – apparently, we have access to over 327,000km of hedgerows across the country: wouldn’t it be nice to know not just what to pick, but also how to cook or preserve it?

Classes run twice a month; the next one commences June 13. Prices (€195 per two people sharing; €230 for single places) include accommodation, breakfast and tuition. For more information, including a full timetable or to book, phone 0402 36444 or visit www.brooklodge.com

The BrookLodge Hotel & Macreddin Village, Aughrim, Co. Wicklow

 

 

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WILD ELDERFLOWER FRITTERS

Saturday, June 1st, 2013

At last, our May recipe…and yes we know that we’ve just tipped over the end of the month and into June, but Nature does not respect calendars, Nature just does what She does when She does it.

We would normally have our Wild Elder Flower Fritters on our Strawberry Tree Menu weeks ago, however ground temperatures on the Farm and the Hedgerow have slowed this by more than a full month, this year.

We checked the Elder buds on Friday and they’re just about to burst into fabulous flowers. Yes, you might have already spotted the Elder Flower blooming down at lower levels around coastal Hedgerows; however from our perspective here, Macreddin Village is the centre of the universe!

This recipe for Elder Flower Fritters has been on our menu for yonks, it’s a wonderful frivolous homage that summer has at last arrived…our regular guests demand it annually, as do we in the Strawberry Tree Kitchen! Enjoy.

Evan and Tim

WHAT GOES IN

10 heads of Wild Elderflowers


1 Egg


250ml Organic Rape Seed Oil

Ice-cold water

1 tsp baking soda

85g Flour or 85g Tempura flour

Sea Salt


HOW IT GOES

Break the egg into a bowl containing the iced water and whisk until frothy. Add baking soda and flour. Beat until the flour is just, mixed in. Batter should be so thin that merely a wisp clings to the Elderflowers when dipped in. If it seems too thick, add a little more iced water. Always keep the batter cold.

Heat oil, to a frying temperature. Dip each flower head into the batter, lightly tapping on the side of the bowl to remove excess batter and then deep fry until golden in colour…seconds!


HOW TO FINISH

Drain on kitchen paper to remove excess fat, sprinkle with Sea Salt and serve at once.

WHAT YOU GET

Well with the Tempura Flour its light enough to impress your friends with a glass of bubbly. With Plain Flour, it goes great as a main course spring vegetable with the last of the season run of the Irish round fish…Hake, Haddock and more.

If you prefer a sweeter version to savoury…and there are very few reasons why you should, other than to show off as an accompaniment to a home made ice cream, well then, simply substitute fine sugar for the Sea Salt.

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

Photo’s: courtesy of Evan Doyle 

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