The Italian Connection – Macreddin Village Market

October 1st, 2013

Macreddin Village Market

(Ireland’s only free-to-stallholder Food Market)

Welcomes back

Armento Village

Our southern Italian Cousins

This Sunday, October 6th from 12pmArmento Market 2009Now, all we need is our Great Stallholders,

your Great Custom

and some of their Great Sunshine!

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Pure Mile – Winner of Natural Heritage Award

September 18th, 2013

 Hard work and dedication has paid off for the residents of Macreddin. The Macreddin Pure Mile is winner of the Natural Heritage Award.

Read More….

Natural Heritage Award.

Natural Heritage Award

Evan with his Macreddin Pure Mile Neighbours

Photo’s: courtesy of Ann Egan  

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Wild Crab Apple & Rose Hip Jelly

September 4th, 2013

The Strawberry Tree Restaurant – September/October Recipe

Harvest time is always precious, whether down on The Farm or along The Hedgerows, The ‘big reap’ really only gets to be ‘BIG’ on certain years when everything falls nicely into place.

There are so many parameters outside our human control; temperatures, humidity and sunshine are natural occurrences that we have to leave in the lap of the gods.

After 3 years of rain and the coldest start in April, the gods and Mother Nature really have smiled on us, at last!  The Farm reap 2013 has been just super but our Wild Foods Harvest has been bumper, the best since 2006.

None, more so than the Crab Apple…we have seen small boughs break this year with the weight of the fruits.

Here’s a recipe that marries two wild members of the Rosacea family together; The Wild Crab and The Wild Rosehip. We love recipes like this…one harvest, three results!



1.5 kg Wild Crab Apples, prepared

.5 kg Wild Rose Hips, prepared

Cinnamon or spices, to taste, if you wish

1kg sugar

Water, just enough to get the juices running


Simmer rosehips in a pot for 2 hours, press through a sieve. Chop the apples bring to the boil and simmer separately until soft. Combine the rosehip pulp, crab apples and juice and strain liquid through muslin, without forcing, overnight.


First, take the clear liquid, place in a pot with sugar on a 50/50 basis (1 Lt. Liquid to 1 Kg sugar) stir and boil rapidly until setting point, 106 degrees. Skim and pour into sterilised jars, cover, and store in a cool dry place.

Second, twist the muslin and force the pulpy mixture through, pour into sterilised jars, cover, and store in a cool dry place.

Third, take the pulp, press through a sieve to remove cores and seeds. Spread this on a dehydrator tray or baking tray. Dehydrate or place on baking trays in as low an oven as possible, overnight or until dry.


One set of ingredients, three results and no waste!

A clear Wild Rosehip and Wild Crab Apple Jelly: That works beautifully and simply toasted with a goat cheese, or as an old-fashioned ‘Fruit Butter’ accompaniment with a vintage cheese. Also works a treat with pork, turkey or chicken and makes a great accompaniment with a traditional meatloaf or as the sweet ingredient if you’re making your own muffins.

Also a Cloudy Wild Rosehip and Wild Crab Apple Cordial: Perfect as a chilled cordial with water for the kids instead of the mainstream stuff, just add your own ‘sugar syrup recipe’ to slightly sweeten. Also perfect for the adults as ‘a teaspoon of autumn’ with a glass of bubbly. Chill well after opening or if needed, freeze.

Finally, a Dried Wild Rosehip and Wild Crab Apple Leather: Cut into cubes or thin slices, you can use it with your Granola or Muesli in the morning; check it out in your bread or scone recipes.

Evan & Tim


Photo’s: courtesy of Evan Doyle  

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Pickled Wild Marsh Samphire

August 9th, 2013

The Strawberry Tree Restaurant – August Recipe

Well, Wild Sea-Marsh Samphire and Wild Sea-Rock Samphire have become so popular recently…being highly identifiable, these plants are now the new fashion! Indeed, it seems that Marsh Samphire has now been domesticated farm-wise and is available in the shops!

However, you can’t beat the taste of The Wild and there are lots of emails and queries coming in to us here daily, as to where it is wise to pick this fabulous Wild Crop.

Here at The Strawberry Tree, we’ve been harvesting Wild Sea-Marsh Samphire for over 25 years…fresh is best but if you’re unsure about where you’ve harvested this fabulous plant, well then pickling is the safest and most traditional way to go.

Evan & Tim Pickled Wild Rock Samphire

 Pickled Wild Marsh Samphire


500g Wild Marsh Samphire

500ml Organic Red Wine Vinegar

300 g Organic Caster Sugar

Small Organic Onion – sliced finely

One Organic Celery stick – chopped finely

2 Organic Bay leaves

½ tsp Organic Pink peppercorns

½ tsp Organic Fennel Seeds

1tsp Organic Mustard Seeds

½ Organic Red Chilli – Chopped finely

The zest of one Lemon


Twice wash the Wild Marsh Samphire and set aside in a large Container. In a large pot, place Sugar, Onion, Celery, Bay, Spices, Lemon Zest and pour over the Vinegar.  Put on the heat and stir until everything is mixed. Bring to boil and then simmer. Let cool a bit, then poor the Pickle over the Marsh Samphire in the large container.


Pack the warm Marsh Samphire Pickle into sterilised Kilner Jars, top up with the strained pickle, put the lids back on and it will keep up to 3 months.


Well of course, pickled Wild Samphire works well with all shellfish, but it is also perfect to keep for when ‘the flats’ start running after September. It is also a perfect treat with honky-heady Irish Blue Cheese or really well, matured Irish Hard Cheeses and finally it is a cool pickle that works really well with slow cooked winter Irish Hill Hogget.

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

Photo’s: courtesy of Evan Doyle  

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Winner of 1988 Chateau Talbot – Barbara Griffin

August 6th, 2013

 Congratulations to Ms Barbara Griffin, winner of yet another bottle of our 1988 Chateau Talbot priced on the menu at €250. Our Strawberry Tree 25 year celebrations are continuing until the end of the week with 25% discount off dinner, €25 Organic Wines and the Strawberry Tree 25 year menu recreated.

Barbara Griffin Winner 1.

Barbara collecting her bottle of  1988 Chateau Talbot from James

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The Home of Irish Writing online – Mona Wise

July 24th, 2013

“As I sit and type these words, I am scraping the plate and muffin wrapper from one of the recipes in Wild Food (The O’Brien Press) a book written by not one, but two of Ireland’s most exceptional food writer/chefs”.

Mona Wise talks Wild Food with Biddy White Lennon & Evan DoyleWild Food Book Cover (Shadow)

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Savvy Tips in Woman’s Way Magazine – 15th July

July 12th, 2013

Our fantastic 25% off offer in The Strawberry Tree,  tipped by Woman’s Way Magazine as a way of saving your hard earned cash

Woman's Way - 15th July 2013 - Cropped

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Winner of Chateau Talbot – Mr Patrick Long

July 9th, 2013

Congratulations to Mr Patrick Long, winner of The Strawberry Tree celebratory give away. Patrick is the winner of a bottle of Chateau Talbot, listed on our wine menu at €250. Many thanks to the Long Family for joining The Strawberry Tree in it’s 25 year Anniversary celebrations.

The Long Family Gathering at The Strawberry Tree    02/07/2013

The Longs Gathering at The Strawberry Tree 2nd July..

 Front: Conor, Gill, Catherine, Patrick

 Back: Tracy, Ronan, Catriona, Laura, Dominic

Patrick Long Comment Card

Patrick’s Kind Comments

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The Irish Independent Weekend Magazine – Review by Tanya Sweeney

July 8th, 2013

We were delighted with our review by Tanya Sweeney from the Irish Independent on Saturday the 6th of July 2013, which underlines our 25th Anniversary celebratory offer. Guests will receive a 25% discount off a recreation of the Wild and Organic menu of The Strawberry Tree that was served in 1988.

The Irish Independent Weekend - 6th July 2013

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The Grand Tour with a visit to The BrookLodge along the way

July 5th, 2013

The Grand Tour is what gives those avid drivers the chance to take in all of what Wicklow & Kildare have to offer. This touring route that sweeps from the Wilds of Wicklow to the  plains of Kildare takes in spectacular secenery, Coastal Tours, Country Gardens, Great Houses and much much more

The Grand Tour

The Grand Tour.

Be Part of the Grand Tour

If you are planning on doing the Grand Tour of Wicklow/Kildare then why not Stay two nights at the Luxurious BrookLodge Hotel in Macreddin Village and dine in Ireland’s Only Certified Organic Restaurant. During your stay take in a cultural experience and visit Avondale House, the birthplace and home of Charles Stewart Parnell one of the greatest political leaders of Irish history. Afterwards enjoy your Macreddin Village packed lunch in the designated picnic area and take in some of the magnificent forest park set over 500 acres with tree trails and walks ranging from one to five hours. Book Now

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