There have been many chapters to this Irish Food Story with The Strawberry Tree Restaurant.
In 1988, The Strawberry Tree became the first restaurant in Ireland to actually promote the individual producers of its SeaFoods, FarmFoods and WildFoods as being the most important ingredient on the menu.
And since 1988, the Strawberry Tree has also promoted Ireland’s wild foods and game and its Annual Wild Foods Menu every November has now become a calendar event.
In 1999 The Strawberry Tree relocated to the wonderful valley of Macreddin in Wicklow and became an integral part of the BrookLodge Hotel.
In 2002, the Restaurant underlined its commitment to sourcing only verified produce for its guests when it became the first Restaurant in Ireland to receive a fully certified Organic License from the Organic Trust and the Dept. of Agriculture under EU Regulations.
In 2007, the Annual Farm Harvest Menu was launched. This is a celebration of the produce our farmers bring into our Kitchen all year round and takes place every August at harvest time.
For nigh on three decades The Strawberry Tree has been hugely progressive with the provenance of its foods and in promoting the producers and farmers that bring their fare into our Kitchens every day.
2017 is going to be slightly different; we’re taking what we do with our Kitchens in Macreddin up to a level that has not been achieved before anywhere. We are already engaged on producing the first ever dinner that comes entirely from within less than 1 kilometre of a
Restaurant Kitchen… A ZER0KM DINNER!
The growing public desire for more knowledge as to the provenance of the food they consume has been answered by many restaurants worldwide with innovative concepts such as Fifty Mile Foods or Ten Mile Meals.
However, there have always been niggling questions about these Food Stories. Questions such as did the milk really come directly from a farm within a ten mile radius, what about the flour for the bread, where did the oil or vinegar used in the kitchen come from, even the wine served at the dinner was that grown, pressed and fermented within ten miles?
This got us thinking here in Macreddin Village, would it be possible to actually produce a totally complete Dinner here from within a ten mile radius and we agreed that we thought we could.
And then while we were discussing all the ingredients required for such a Dinner, we realised that with a little help from our producer and farmer friends we could actually rear, grow and harvest all the produce and ingredients required for one Dinner on one Night within less than one Kilometre from Macreddin Village… the world’s first ZER0KM Dinner!