First ever ‘ZEROKM’ dinner made at BrookLodge
HISTORY was made and celebrations were had at BrookLodge Hotel and Macreddin Village as they completed the world’s first ZEROKM dinner.
The staff at BrookLodge created the special, one-night-only menu using produce and ingredients that came from a radius of less than one kilometre of Macreddin Village.
Many arrived for the reception, before enjoying a 15-course tasting menu. The food was accompanied with ZEROKM wine and finished with aged cheeses.
Many restaurants worldwide have created innovative concepts such as Fifty Mile Foods and Ten Mile Meals, but there have always been niggling questions about these food stories.
With great help from producers and farmer friends, the people of Brooklodge and Macreddin Village reared, grew and harvested all the ingredients needed for their dinner.
The ZEROKM Dinner took 20 months of preparation, six months of farming, 12 months of harvesting, 2.5 acres of land, one local dairy farmer, one sheep farmer, two small abbattoirs, 10 farmers to assist with ZEROKM, one dedicated Macreddin Kitchen Brigade and one full committed team.
Evan Doyle from Brooklodge said: ‘When we visit a supermarket we all take for granted that the kilo of flour will be there. ZEROKM reminds us to value the food we purchase, consume and, indeed, waste every day.’
The farmers and producers who assisted were David Llewellyn, Rod and Julie Calder-Potts, Silke Cropp, Denis Healy, Dan Whelehan, Mary Regan, Pat Lalor’s, The Farrelly Brothers, Freda Wolfe, Michael Stapleton, Kitty Colchester and Liam Fanning.
Chef James Kavanagh of BrookLodge, Evan Doyle of BrookLodge and food producers Freda Wolfe, Michael Stapleton, Pat Lalor, Denis Healy, Liam Fanning, Silke Cropp and Kitty Colchester at the ZEROKM dinner.