Archive for November, 2012


Thursday, November 29th, 2012
The Food & Wine Magazine Christmas Show is on in the RDS this Friday, Saturday & Sunday and we’re there. Evan is giving a Wild Foods Masterclass on Saturday at 12.30, and there’s also a BrookLodge & Macreddin stand where you can get Vouchers, Christmas Hampers, Macreddin Village Wild & Organic Aprons, Wild Foods calenders etc etc. We’re on stand E5, so drop by for a nibble of our famous Wild Garlic Pesto.
Follow the link for tickets and information.

Culinary Hotel of the Year 2012/2013

Wednesday, November 21st, 2012

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…”

Return to BrookLodge website

Movember Cookbook

Tuesday, November 20th, 2012

We have a limited edition of 5 books available for €50, of which all funds will be donated to Movember Charity. Back in July, 20 chefs/cooks from around the country including our own Mo Bro Evan, came together on their hairy journey to produce this cook book to raise vital funds and awareness of men’s health. The crew of Macreddin watched and inevitably laughed at Evan as his facial fluff eventually turned into a moustache. So if you want to get your hands on one of these very limited books (NOT AVAILABLE IN SHOPS ) then call 0402-36444 with your donation of €50 and we’ll pop your cook book in the post to you.

Return to The BrookLodge Website


Saturday, November 3rd, 2012

Next weekend, November 10th & 11th, go wild in Macreddin Village at Wild&Slow2012, a unique festival presented by Slow Food Ireland, celebrating all that is good about Irish foods – fresh, local, traditional & wild – in a WinterFest Style Market, that will run from afternoon into crisp dark evening.

This is the second year that Wild&Slow will be held in Macreddin Village, and the market will feature more than 30 wild foods stalls. There are also 17 Wild Foods Workshops taking place over the two days, covering everything from Photo-stalking in Wicklow National Park to Mixing Cocktails with foraged wild ingredients, and presented by Irish food champions and icons such as Darina Allen, Derry Clarke, Ross Lewis, Sally McKenna, Ed Hick, and our own Evan Doyle and Tim Daly.

Follow the links below for full details of the Workshops and a pre-registration form. Tickets are priced at €5 daily, giving full access (numbers permitting) to all WorkShops on each day.
On the Saturday Night November 10th, there is a magnificent Wild Foods Dinner, showcasing the very finest Wild Foods in Ireland. Wine is included with Dinner, and we still have a few spaces available to Residents. There is a special rate available of €150 per person sharing to include overnight accommodation in a Junior Suite, Dinner including wine, and breakfast the next morning.
There are just a last few rooms remaining Book Now
Return to The BrookLodge Website

Oisin Goat’s Cheese. Mixed Baby Leaves

Thursday, November 1st, 2012


4 goat’s cheese crottin.
250 gr baby leaves
¼ loaf of white bread
1 shallot
Sprig of fresh thyme
2 tbls of dijon mustard
4 tbls red wine vinegar
2 tbls garlic cloves
10 tbls sunflower oil
Season as you like with salt and pepper


1. Dressing – mix mustard, vinegar, seasoning, shallots and garlic. Then buzz in the oil
2. Croutons – cut bread into cubes, toss in pan with butter until golden. Touch dry with kitchen paper.
3. Bake goat’s cheese at 180 c or gas mark 6 until melted and golden.
4. Toss the leaves in the dressing and add croutons. Finish off with the cheese and a sprig of thyme.

Return to The BrookLodge Website