Berry Lodge West Clare Ireland

15/07/2018

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19/07/2017

Italian students enjoying an afternoon of cookery to day in Berry Lodge. Loved their enthusiasm and teacher acceptance.

24/01/2017

Delighted to hold 9.4 out of 10 from guests visiting Berry lodge in 2016. Two years in a row and we are going for three in 2017. Thanks to all our guests for liking us. Special thanks to our wonderful staff.

21/09/2015

Nice picture taken in our driveway this morning. No hiccups with this beauty on a week long holiday from France.

16/05/2015

Buck's Fizz for Siegfried,Brigitte, Gerhard, Hildegard,Hans and Margarette to celebrate their 51 years of marriage to day. Continue playing that golf it is definitely keeping you young.

05/05/2015

So satisfying sea view room ready for our French guests later to day.

05/04/2015

Egg hunting in the glorious sunshine at Berry Lodge. Happy Easter to all.

03/04/2015

A simple take on the Easter Simnel Cake. Happy holiday to all. Weather on the up today

06/03/2015

Start of the 22nd season. Breakfast baking ready for a full house on Sat. Great to start on high note due to Sets on the Sea weekend.

27/01/2015

Why not visit this beautiful spot while staying at Berry lodge Accommodation and Cookery School

16/01/2015

Modern man tidying up after the party

02/04/2014

Cookery course pre wedding evening for Limerick bride. Great fun and enjoyment had by all.

17/03/2014

Was cooking over the weekend. Trying out some new green recipes. Pics and recipe later.

17/03/2014

Happy St Patrick's Day to all friends of Berry lodge

13/03/2014

St Patrick's Day 2014

With St. Patricks Day just around the corner, what better time of year to celebrate being Irish! Check out the Failte Ireland video promo for St. Patricks Day here:

"St Patrick's Day 2014 " is an animated postcard showcasing Ireland's strengths and highlighting the qualities that make this country a great...

04/03/2014

Pancakes for Shrove Tuesday

Trust Delia Smith to show you exactly how to make classic pancakes - and enjoy Pancake Day without any flops.

Ingredients
For the pancake mixture
• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter
To serve
• caster sugar
• lemon juice
• lemon wedges
Preparation method
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using some kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

04/03/2014

Hope you are all enjoying making and eating pancakes this evening. My favourite is pancakes with lemon juice, maybe a little butter and a dusting of icing or powdered sugar. Trust Delia Smith to show you exactly how to make classic pancakes - and enjoy Pancake Day without any flops.

02/03/2014

Here are some photos from our cookery course held on Saturday, Recipes to follow!

01/03/2014

Preparing for another cookery course here at Berry Lodge today!

27/02/2014

The Wild Atlantic Way

The Wild Atlantic Way has been officially launched today by Junior Tourism Minister Michael Ring. We are lucky here at Berry Lodge to be located along this route, and we are within an hours driving distance to the designated 'Discovery Point' sites which include The Cliffs of Moher and The Burren. Its a fantastic way to visit the West Coast of Ireland, along the 2400km route - which has been described as the worlds longest touring route! Take a look at the official Failte Ireland video here:

The Wild Atlantic Way is set to be Ireland's first long-distance touring route, stretching along the Atlantic coast from Donegal to West Cork. The new route ...

26/02/2014

Oscar Recipes Inspired By Great Movie Food – Food.com

Best Picture: Philomena
Irish Omelet

Philomena (Judi Dench) travels from Ireland to the United States in search of the child she had to give up in this moving drama. Her delight at an omelet bar shows her love of life's small wonders. Make your omelet Irish by adding potatoes and chives.

Read more: http://www.food.com/slideshow/movie-food-recipes-333/philomena-irish-omelet-9?oc=linkbackBest Picture: Philomena
Irish Omelet

Philomena (Judi Dench) travels from Ireland to the United States in search of the child she had to give up in this moving drama. Her delight at an omelet bar shows her love of life's small wonders. Make your omelet Irish by adding potatoes and chives.

Read more: http://www.food.com/slideshow/movie-food-recipes-333/philomena-irish-omelet-9?oc=linkback

Oscar Recipes Inspired by Great Movie Food – Food.com

13/02/2014

Back in action after 36 hours of lights out. Thanks to all the people who have gone the extra mile to help us beat the elements over the last days. One night of candles, turf fire and hot water bottles is enough of a reminder of our past to show us how far we have travelled in the last 60 Years

12/02/2014

• Heart shaped Shortbread Biscuits
•
• 100g icing sugar, plus extra for dusting
• 200g plain flour, plus extra for dusting
• 50g cornflour
• 50g ground almonds
• 250g pack cold butter, cut into cubes
• 50g glacé cherries, finely chopped
• ½ tsp almond extract
Method
1. Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
2. Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
3. Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Cut the red cherries and arrange in the circle to give impression of a heart. Return to the oven for 2 mins. Remove and cool in tin, Transfer to a wire rack, before dusting with icing sugar to serve.
Tip: If you try to remove shortbread from tin too soon it will break. Let cool and then you will be able to lift off easily from the parchment. You can dip the sides of the shortbread in melted chocolate and drizzle over the shortbread for a different presentation. Happy cooking!

12/02/2014

Salted caramel choc pots

Cooking time
Prep:30 mins Cook:5 mins plus chilling

Makes 2

Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
Ingredients
• 4 tbsp canned caramel (we used Carnation)
• ½ tsp sea salt, plus extra to serve
• 85g each milk and dark chocolate, broken into squares
• 1-2 long, thin, plain grissini or use bo***ir biscuits if available
• 2 tbsp demerara sugar
• 100ml double cream, at room temperature
• 50ml milk
Method
1. Mix the caramel with the salt, divide between 2 small glasses and chill.
2. Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.
3. Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.
4. To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.

11/02/2014

As so many of you liked the chocolate biscuits and desserts let me know your choice of recipe and I will post your favourite in time to make for Valentine's Day

11/02/2014

Cookery Course held here at Berry Lodge on February 9th.

10/02/2014

Berry Lodge Bed and Breakfast and Cookery School's cover photo

05/02/2014

Attended briefing of The Wild Atlantic Way in Spanish Point this evening. This is to outline the long distance route from Donegal to West Cork showcasing the Atlantic coastline. It really suited this evening because the Atlantic is still wild outside. We hope that this initiative will bring more visitors back to the West coast. It reminds me of the trip I took recently from San Francisco to Carmel/ Monterey and to Pebble Beach where the road curves around the cliffs and coves. I enjoyed the experience of walking on the famous Pebble Beach golf course and seeing its famous symbol the lone Maple Tree sitting on the Cliff Face. I found this a memorable experience and we hope that travelling The Wild Atlantic Way will give similar memories to our visitors

01/02/2014

Cook for Your Valentine! Why not impress your girlfriend/boyfriend on Feb 14th by doing a practice day of romantic cookery on Sat next Feb 8th here in Berry Lodge. She/he will be impressed that you went to such trouble for an intimate evening. Call us 0657087022 for info and special price of 70 Euro

29/01/2014

Clarefocus

ART LOVERS: Fantastic opportunity to brush up on your artistic skills at the Crosses of Annagh Pub from February 7th to 9th. If you wish to attend and are travelling, why not round off the weekend with a stay here at Berry Lodge. Check us out at www.berrylodge.com

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