First ever ‘ZEROKM’ din­ner made at BrookLodge

Wicklow People - - NEWS -

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.

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