We are absolutely thrilled that both The Strawberry Tree Restaurant and The BrookLodge are once again recommended in John & Sally McKennas’ Guides to 100 Best Restaurants in Ireland and 100 Best Places to stay in Ireland. Here’s what John & Sally said in their guides…
BEST RESTAURANTS – THE STRAWBERRY TREE
“Evan Doyle’s unwavering vision has powered the unique Organic Strawberry Tree for more than 25 years”.
Evan Doyle and his team organise such splendifereous feasts and special occasion dinners at the BrookLodge in Macreddin – their Wild&Slow feasts, the Summer School feasts – that it can be easy to forget that running a superb day-after-day restaurant is actually what they do almost all of the time, and that day-after-day restaurant, The Strawberry Tree, is as singular as any food destination in Ireland and the specialist in Wild, foraged, Organic and local foods. You will find flavours here that you will not find anywhere else in the world. But remember that there is also La Taverna Armento in the restaurant complex and the Italian cooking here is really very fine indeed. Our advice, then, is simple; stay two nights at the BrookLodge and enjoy both restaurants, for both are different, distinctive and serve superb, unique food.
BEST PLACES TO STAY – THE BROOKLODGE HOTEL
Evan Doyle and the team in the BrookLodge stay ahead of the curve all the time, realising their holistic vision in the most practical, delicious fashion.
Twenty Years ago we wrote this “In Evan Doyle’s lovely restaurant you can eat the tastes of the future, and boy do they taste good” Twenty years ago he was ahead of the curve, sourcing all his foods from local Organic suppliers and – are you ready for this – that was when the Strawberry Tree was operating in Killarney! Mr Doyle has spent the last decade fashioning his a small world-unto-itself at Macreddin, having found a place where he and his family team could build their own world. We have written that his vision of BrookLodge Inn is to create Cockaigne, the mythical land of plenty, of luxury, of ease. But Doyle’s vision is not fairy tale: Macreddin is Cockaigne made real, made tangible, made delicious. His Cockaigne is not an historical construct: it is an ideal for Organic food and Wild food and instinctive hospitality that is striving to establish the future. And, tellingly his Cockaigne is a political place, for Mr Doyle is always educating, agitating, organising. He has allied himself with a formidable team who run this fantastic hotel like the finest piece of horlogerie, making every visit an utter delight.
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