In The Press

The Wicklow Escape, the exclusive lodge for food lovers nestled in the heart of the Wicklow mountains is delighted to launch its new Spring menus, as it introduces a brand new kitchen team at the venue, led by Head Chef Mark Ahessy.

The Wicklow Escape provides a unique tranquil escape, where superb food, comfort, and a focus on locally sourced seasonal ingredients are the highlights. Spring menus have been devised for The Fiery outdoor wood fired kitchen and for The Long Hall dining experience with highlights including Ridgeway wagyu, potato fondant, béarnaise and Turbot, Jerusalem artichokes, brown shrimp. Key appointments to the kitchen team ensure that guests and non-resident diners alike enjoy an exceptional experience when they visit.

Mark Ahessy, Head Chef has worked alongside some of Ireland’s finest chefs in fine dining for many years, including Chapter One, L’Ecrivain and Pichet. Starting his career as a chef over 20 years ago, Mark’s cooking in a small country house hotel in Tipperary was influenced by Ballymaloe style cooking. While Mark’s international travels and experiences since then have deeply influenced his cooking, he is passionate about Ireland’s food produce. Ultimately Mark is all about utilising the finest local Irish produce and cooking it with love and care. He has previously been nominated for Best Chef in both Leinster and Munster by the Restaurant Association of Ireland.

Ofelia Caballero, Sous Chef from a small village in the state of Puebla in Mexico discovered her passion for food as a young child. Watching her grandmother, she would help to make handmade wood fired tortillas. She believes that cooking is about flavours and passion and has had the opportunity to travel extensively and work for many years as a personal private chef for celebrities. Ofelia has studied at Ballymaloe and previously worked at Marco Pierre White Restaurant in Donnybrook.

Fransico Ramirez Murga, Commis Chef hails from Mexico where, working in restaurants, his introduction to gastronomy began. There he cooked a lot with fire using fresh, bountiful ingredients due to the climate.

Lisa Wilkinson, founder of The Wicklow Escape, comments: “The Wicklow Escape is for those who appreciate exceptional food and drink in a beautiful, tranquil setting. We pride ourselves on using farm-to-table ingredients, like Castleruddery organic fare and Ridgeway Wagyu Beef, because we like to support our neighbours and their businesses, and we want our guests to know exactly where their food comes from. We’re always changing our menu to reflect what’s in season. Hyper local sourcing combined with fresh produce from our own gardens has enabled our new kitchen team, Mark, Ofelia, and Francisco, to create an exceptional experience for diners and guests to enjoy this Spring.”

The Wicklow Escape is located at Ballinclea, Donard, Co. Wicklow, approx. 1 hour from Dublin. It is included in the 2022 edition of the prestigious Ireland’s Blue Book. Visit www.thewicklowescape.com for more information and to book your package or dinner.

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The Wicklow Escape combines the most comfortable lodgings with exquisite food, writes Róisín Healy.

Taking the winding roads to the Wicklow Escape emphasises how fitting that is – you really feel  as you drive deeper in the hills that you’re leaving everyday life and stress behind. The white walls of the lodge are blanket in green leaves and it feels instantly welcoming – you just know you will find a cosy fire inside. 

The soothing birdsong, the rustle of wind through the trees, and the odd bit of chatter and whirr of appliances from the kitchen are the only noises around, as the remote escape is located on a quiet country road. It’s easy to imagine its former life as simple overnight accommodation for hikers trekking through the Glen of Imaal. 

But current owner Lisa Wilkinson has spent years making this a destination not only for rest and recuperation surrounded by nature, but also a sense of laidback luxury. The handmade super king size beds are beautiful, and each bedroom is decorated tastefully in teal and grey, offsetting the natural texture of the wooden furniture beautifully. There are rooms with bunks and single beds too, making it a brilliant option for getaway with friends.

Bringing renowned chef Danni Barry and sous chef Niamh Barry onto the team last year has been the culmination of years of investment in the property. The mature garden and greenhouse on site provide much of the vegetables on the menu, and behind the lodge, there is an outdoor kitchen and dining space the likes of which is really unexpected in Ireland. 

Guests staying for two nights can usually expect on the first evening to gather in the outdoor Fiery for a meal cooked over fire, with interesting flatbreads and smokey meat dishes. We were staying for just one night, and so took our seats along the long table in the dining room, where the other guests were still raving about the previous night’s dining experience.

The dining room boasts a high ceiling and cosy Nordic cabin vibes, with faux furs draped over the chairs and a set of antlers displayed on the wall. We sat spaced out from other couples along the long table, so it felt safe, but was still possible to chat comfortably with those sitting across from us – the type of relaxed conversation that has been sorely missed during these past few quiet months. 

First we settled in with a seasonal cocktail, followed by canapés. The cultured butter for the homemade bread was just so pretty decorated with edible flowers that the servers had to warn us it wasn’t an amuse-bouche. Each course is expertly matched with wines, including organic verdejo, Rioja and picpoul. The Kilmore Quay turbot, served with roast bone sauce and kalibos cabbage was incredibly flavourful, and the Wicklow mountain lamb with black garlic elicited satisfied nods and murmurs around the table.

When we had made our booking, the staff suggested enjoying the hot tub by starlight and after dinner we followed the trail of twinkling fairy lights to the secluded hot tub. The other guests had told us that the water was particularly hot, and so it felt especially nice to sink into the steaming water in the cool night air. After such fine food and the warmth of the hot tub, and the promise of a delicious brunch before check out the next morning, falling asleep was easy.

Worlds away from there in history, if not in luxury, The Wicklow Escape is another new addition to the Blue Book, a former yoga retreat that has been transformed into a foodie haven headed up by Michelin star chef Danni Barry.

The 18th-century mountain lodge that houses it is a sight itself, restored by owner Lisa Wilkinson and featuring seven rustic garden rooms and two-day, all-inclusive rates from €492 for two. It will focus on extremely local produce and producers, and offer an immersive culinary experience where the menu is drawn as much as possible from the gardens.

And if that wasn’t enough to take your fancy, there’s a bubbling hot tub under the stars, the opportunity for breakfast in bed, guided forest walks and views of the Wicklow Mountains.

The Wicklow Escape, the exclusive lodge for foodies where dining and comfort come together, has been included in the 2022 edition of Ireland’s Blue Book.

Helmed by owner Lisa Wilkinson along with Executive Chef Danni Barry, The Wicklow Escape provides a unique escape in the tranquillity of the Wicklow mountains, where superb food, comfort, and a focus on locally sourced seasonal ingredients are the highlights.

Ireland’s Blue Book selects members on a strict criteria basis with the emphasis being on properties with a strong individualistic style and character. The 59 properties included in the 2022 edition represent the finest of Ireland’s hospitality, accommodation and cuisine.

Lisa Wilkinson, founder of The Wicklow Escape, comments: “It’s wonderful to be recognised by Ireland’s Blue Book, having opened our doors just five months ago. It’s a credit to Danni and the full team at The Wicklow Escape. We are in fantastic company with the other properties and hope that we bring something new and fresh to the 2022 edition. We look forward to continued success in 2022 and to welcoming even more food and nature lovers through our doors whether it’s for dinner or an overnight stay in our beautiful setting in the Wicklow mountains.”

The Irish food and restaurant scene has never been more locally minded. But nowadays, there is a number of kitchen accommodations taking their sustainability to the next level, not only by supporting many hyper-local producers, but also by growing much of their fresh produce on site. Avocados are out — Irish-climate-loving menu staples such as raspberry bliss berries, rainbow chard, and flavour-packed parsnips are very much in.

And so enter the Wicklow Escape, the latest Ireland’s Blue Book member. Formerly known as the Elbow Room, last summer, owner, Lisa Wilkenson, teamed up with Michelin-accoladed executive chef Danni Barry to create the ultimate gourmet getaway. Set in the heart of the Wicklow Mountains, I arrived at its cottage door-step last month to experience what’s being billed as the ultimate forest break for foodies.

I’m guided by host Christoph to my deluxe room, which is set in a courtyard terrace of garden lodges flanking the main cottage. There’s a lush yet earthy simplicity to its décor which features handmade furniture, a trademark cloud bed (which a growing list of guests have already gone on to order), artisan coffee from pottery mugs crafted right on site, and bathroom products from the Irish company Mise, including nothing less than organic body butter. I’m already getting hungry at the prospect of the shower!

It’s a cosy haven even if the deliberate absence of a TV or radio with the sheer serenity of the site means a little sound carries from the neighbouring rooms. The room also feels a little more compact than perhaps it is, as bar the main door, there’s no natural light streaming through. But somehow this almost compliments the sense of a culinary retreat I’m about to indulge in here.

Winter feasting takes place in the Wicklow Escape’s wonderfully ambient Long Hall dining room; magically staged according to the season thanks to its very own interior designer. I’m indulging in Danni Barry’s five-course dining experience which focuses on local, sustainable (and pretty outstanding) fare. It kicks off with a pastry tart of cured organic trout from Kilkenny, infused with beetroot and served with an unfiltered Italian sparkling wine.

We’re only at the canapés and I’ve already run out of superlatives. That’s followed by a plate of turbot with bone broth and celeriac paired with a dreamy, creamy Chardonnay, while my main is the finest venison I’ve ever had, served with grilled garden cabbage, creamy mash, and a brambly Tuscan Montepulciano. Dessert is a flavour-deep caramel cup with white mousse, boldly paired with a chilled sherry, while a final homemade orange truffle creates the final flavour bomb of the soirée.

Lulled into a trippy food coma, you’d wonder how you could top that incredible experience — but the Wicklow Escape has a few surprises up its sustainable sleeves, not least its wood-fired hot-tub which I’ve a late-night booking for. And so, after a quick change into my fluffy robe, I steal up the wooded trail to the keg jacuzzi, watching a starry Wicklow Mountain night above me. It’s an incredible natural escape, just me amid the deer. But is it too soon to dream about breakfast?

The next morning, that brunch is served with wonderfully imaginative options including buttermilk pancakes with maple, fruit compôte, and yogurt, and cinnamon French toast with caramelised organic apple, cream cheese, and walnut praline. There’s not an avocado toast in sight. I opt for a skillet of potato rosti and spinach with a warm shakshuka, with eggs swapped out for halloumi. On a cool winter’s morning, it’s the most incredibly satisfying dish and one of the best breakfast dishes I’ve had in Ireland.

Given its scenic location, I couldn’t leave without a woodland wander, so I wrapped up my stay exploring one of the trails surrounding the retreat. Winding uphill from the Escape through pure Irish Christmas tree country, I reach the fringes of the Sugar Loaf mountain. The Wicklow Escape? It’s certainly an other-worldly food paradise.

Check out?

Lisa Wilkinson has magicked a real gem in the Wicklow Mountains which offers the most idyllic rustic ethos for those who love their food — and where it comes from.

At €525 per night for an all-inclusive dining escape, it is a treat, but Danni Barry’s credentials shine through with the produce and dishes on offer and it’s best to think of this as a food experience for the memory bank. That’s unless you’re tempted to go for a return visit.

After 20 months of Covid-19 restrictions, one of the longest stretches in Europe, Ireland recently lifted its 20:00 curfew on restaurants, bars, and indoor events and removed limits on the number of people gathered. As a result, residents are heralding the return of the craic, the atmosphere of fun and conversation that permeates the Irish social scene.

“Spring is in the air, figuratively and literally,” said Dublin resident Ray Commins, founder of walking tour company Generation Tours. “There’s a real sense of optimism as we emerge from a winter (two in fact) of discontent. I don’t think there’s been a spring or summer we’ve looked forward to more in my time.”

Nowhere is that more evident than in the classic Irish pubs, where socialising and singing have finally returned – a culture no longer taken for granted by the locals.

“We missed it dearly as a society here, and having it back is an incredible boost to morale,” said Commins.

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McCabe has also been excited to see a renewed commitment to local eating here. “Ireland has really embraced the farm-to-table ethos,” she said. “It’s quite common for restaurants to list their sources on their menus – a locavore’s paradise!”

Ireland has really embraced the farm-to-table ethos

Some of her favourite spots include Kildair-based Aimsir, which serves only food grown, harvested, fished or foraged within the Emerald Isle’s borders; and the Wicklow Escape, a small inn 50km south of Dublin that pairs its garden lodgings with local specialties like wild boar and venison pie and Atlantic cod and scallops.

To further connect visitors with the land, McCabe often takes visitors to Cnoc Suain, a hillside settlement on the west coast within a Special Area of Conservation in the Connemara region. The founders offer events and education in the cultural heritage of the region as well as its unique bogland ecology.

For a fabulous “foodcation” this new venture by founder Lisa Wilkinson and executive chef Danni Barry delighted gourmets when it opened. Cementing its credentials – the venue is the newest addition to Ireland’s Blue Book. If you haven’t been, The Wicklow Escape is all about rustic luxury set against a backdrop of the Wicklow mountains and landscaped grounds. On-site facilities include seven deluxe garden bedrooms, two restaurants, an outdoor terrace and a woodfired outdoor hot tub. As for the food, Wilkinson and Barry have curated two-night, three-day packages which include cocktails and nibbles, a three-course dinner at The Fiery, lunch or picnic to take on a walk or hike, as well as a five-course dinner menu with wine pairings. Between meals there are plenty of walking trails and hikes up the West Wicklow Sugar Loaf Mountain – perfect for burning calories and working up an appetite. On the final day, there is a leisurely brunch offered before checkout. The venue also makes a lovely bijou wedding venue – and can cater for up to 50 guests: www.thewicklowescape.com.

Carissa Casey discovers a foodie paradise in west Wicklow, newly added to the Blue Book and perfect for a romantic retreat.

Short breaks in Ireland off-season can be tricky. The days are short, the weather may or may not comply and places of interest are rarely on their A game. So a destination has to have something to offer, other than a luxurious bed. The Wicklow Escape, about a mile or two outside the village of Donard, offers a truly unique experience. Billed as a ‘mountain lodge for foodies’, it effortlessly blends a Scandi vibe with the best of Irish hospitality, and the food is beyond delicious.
The star of the whole show is unseen. Danni Barry is an award winning chef and she’s responsible for an incredible menu of primarily local produce, much of it coming from the venue’s own kitchen garden.

On first arrival, The Wicklow Escape, tucked against the side of a local road, looks like a well preserved traditional country cottage surrounded by forest. The magic begins when you step inside. The interior walls of the cottage have been knocked through to create the Long Hall. This serves as both the sitting and dining area, with plump and comfy armchairs surrounding a wood stove at one end, and a series of wooden tables set beside each other along the length of the room, in the manner of a great banqueting hall. The decor is cosy minimalist, in that Danish Hygge style, with white walls and an emphasis on natural textures.
It’s taken less than 40 minutes to get here from the M50 (in pretty disgusting weather and traffic), yet it feels as if we’ve been transported to another world. Given the non-stop shivering rain, those cosy armchairs by the fire were our first stop. The Wicklow Escape is the brainchild of Lisa Wilkinson who initially ran it as a base for yoga retreats. Over the years she created a luxurious yet environmentally-friendly haven, quite unique in Irish hospitality.

Surrounded by woodland, it’s an ideal base for those interested in a healthy outdoor break but don’t want to skimp on the finer things in life. Aside from a fabulous feast at the end of each day and a pretty spectacular breakfast, there’s a wood fired hot tub and a treatment area offering massages, facials and reflexology.
And yes, it’s a very romantic spot for couples. The bedrooms are in wooden cabins and surprisingly spacious. The window doors open directly onto a gravel path and the kitchen garden. The beds are gigantic and the bed linen pristine soft.
The shower is fed by a private spring, the toiletries are from Wicklow-based Mise and super soft robes are provided. For those who want to hole up against the world, a selection of lovely gourmet snacks and coffee/tea facilities are at hand.
We have a date with the outdoor hot tub which is a short walk through the garden and surrounded by trees. It too is fed by a natural spring and heated via a wood burner, which is excellent condition because wow, that water was hot. There are cold showers at hand which I made a vague attempt to use but actually just sitting in the cold air between dips was enough for me.
The highlight of the stay, of course, was dinner. I’d hardly describe myself as a foodie (I’m not even sure what it means) but this was a taste extravaganza. The menu varies by season, what produce is available and, presumably, by whatever feeds chef Danni Barry’s muse. Our dinner was spectacular and came paired with the most divine wines.

To whet your appetite, we started with a potato and fennel seed bread with curry butter, paired with a Sicilian Pet Nat. For those that don’t know (I didn’t) Pet Nat is an abbreviation for pétillant naturel, a French term which means naturally sparkling. The wine has been described as a wilder version of champagne. Regardless, it was delicious and the curry butter was also new to me.
The fella claims not to like fish (something to do with their eyes) but he polished off the pine-smoked trout and I helped him out with the turbot and langoustine. Each came with their own wine pairing.
I’m not a fan of venison but Danni Barry’s offering changed my mind. It came with Jerusalem artichoke and bramble vinegar. We finished with a caramel tart and gingerbread. I even sampled the sherry the tart was paired with and it was fabulous. If this all sounds like way too much food, it wasn’t. The servings provide a delicious taste explosion but don’t over fill so I found room for all of it, but then I usually do when iit comes to food.

And so to bed because, frankly, after that meal, neither of us were fit for anything else.
The next day the weather had cleared and it was beautiful to wake up with that feeling that we were miles from nowhere and nothing to do only relax. True to form, though, I wasn’t going to pass up brunch,
a concept I particularly liked. I love my lie-ins which are too often rudely interrupted by a hotel breakfast when we’re away from home. With tea and coffee making facilities at hand, it was so much more civilised
to pitch up for brunch mid- morning. (For early risers, there is an option for a continental breakfast delivered to your room prior to brunch.)
Not surprisingly despite the five course meal of the previous night, I managed to tuck away a fabulous granola followed by pancakes.
There are various options for stays at the Wicklow Escape. Top of the list comes a two night stay where dinner on the first night is a forest inspired menu, followed by the banquet on the second night.
And while it’s perfect for a love getaway, I’d be happy to go back with some girlfriends for a pampering treat with the odd healthy walk thrown in. Whoever you go with, it will be a memorable experience. WW

Visit thewicklowescape.com

Show me all 2021 Award Winners

The Wicklow Escape primarily offers gorgeous three-day gourmet getaways but with the brilliant chef Danni Barry at the helm, they knew it was a good idea to open up for non-residents. Now you can book dinner on Wednesdays and Fridays to try Danni’s seasonal menus, made up according to what is around to what is around her in the beautiful kitchen gardens and what can be sourced from neighbouring farms and suppliers. Closed in January.

THE Wicklow Escape in Donard has been announced as the Best Eco Venue for weddings at the SaveMyDay.ie Wedding Venue Awards 2021.

The SaveMyDay.ie Awards showcase and celebrate the best Irish wedding venues and special places and spaces to say “I Do” and host big or more intimate days. These awards recognise the top venues for their excellence, high quality, exceptional service and unique offerings that make those special days truly special.

The judges who crowned The Wicklow Escape as Best Eco Venue felt it was the perfect fit for couples who dream of an intimate wedding with exquisite food in a stylish venue secluded in nature. To-be-weds can choose from exclusive ceremonies in their historic long hall or immersed in the natural woodland setting or on the mountain deck in the foothills of the Wicklow mountains and Sugarloaf. Perfect for nature lovers and foodie couples, and those who love the idea of getting married with a small group of your nearest and dearest in an environmentally-minded venue.

Their locally sourced seasonal menu is thoughtfully created using ingredients grown, farmed or made within a 3-mile radius. Their hyperlocal network of growers and farmers is within a few minutes from their door including Ridgeway Wagyu beef, local lamb, organic fruit and veg, milk and eggs, along with free-range pork and sustainable fish. The Wicklow Escape’s sustainable and zero waste ethos is at the heart of everything they do and that includes always supporting their local community.

Ian Menzies, Co-Owner of SaveMyDay.ie, said: “We are truly honoured to be able to celebrate the wedding industry and Irish businesses who have faced unprecedented challenges throughout the pandemic, but have continued to provide exceptional service and ongoing support for their couples.”

If you dream of an intimate wedding with exquisite food in a stylish venue secluded in nature, look no further. Choose from exclusive ceremonies in the historic long hall or exchange vows in the natural woodland setting or mountain deck in the foothills of the Wicklow mountains. Take your time to relax in the beautiful garden rooms whilst you get ready for your special day.

Voted as Ireland’s Best Eco Wedding Venue in the 2021 SaveMyDay.ie Wedding Venue Awards, The Wicklow Escape provides an idyllic woodland setting for a sustainable celebration secluded in nature.

Ideal for nature lovers and foodie couples, and those who love the idea of getting married with a small group in an environmentally-minded venue. Their locally sourced seasonal menu is created using ingredients grown, farmed or made within a 3-mile radius. Their hyperlocal network of growers and farmers is within a few minutes from their door including Ridgeway Wagyu beef, local lamb, organic fruit and veg, milk and eggs, along with free-range pork and sustainable fish. The Wicklow Escape’s sustainable and zero waste ethos is at the heart of everything they do and that includes always supporting their local community.

Foodies would delight in receiving a stay at The Wicklow Escape, a destination dining venture blending rustic luxury with sumptuous food, against the stunning backdrop of the Wicklow mountains. Helmed by Lisa Wilkinson and with Danni Barry on board as executive chef, guests can expect forest-inspired feasts and long table fine dining.

Foodie heaven at The Wicklow Escape

The Elbowroom Escape in Donard, County Wicklow has just undergone a major transformation. Now an exclusive lodge for foodies called The Wicklow Escape, owner Lisa Wilkinson and her executive chef have some very tempting staycation packages. The new venture combines the beauty of the Wicklow countryside and seven comfortable bedrooms, the Long Hall, The Fiery outdoor kitchen, and the Pavillion outdoor terrace. Packages include cocktails, a four-course woodfired dinner with wine pairings, breakfast, lunch or a picnic, a sumptuous five-course meal and wine with fellow guests and brunch before check-out the following day.

With Dannu Barry earning a Michelin Star while working at Michael Deane’s Eipic in Belfast, we can say the food here is top-notch. The Wicklow Escape also caters for small wedding parties.

thewicklowescape.com

If one of Ireland’s most talented chefs cooking hyper-local produce in one of the island’s most under-discovered beauty spots sounds like your kind of food experience, then an all-inclusive night or two at this rustic-chic West Wicklow ‘mountain lodge for foodies’ could be your dream short break, with former Chef of the Year Danni Barry cooking you breakfast and brunch, a hiking-friendly picnic lunch, plus an informal wood-fired feast and a luxury long-table dinner.

Some of the produce in question comes from the kitchen garden and greenhouse just metres from the all-female kitchen in question, where Danni is supported by sous chef Niamh Barry; other key local suppliers such as Ridgeway Wagyu beef, Castleruddery Organic farm and Grace Organic eggs are within a three-mile radius.

A two-night/three-day stay (Wednesday–Friday, or Friday–Sunday) at this former yoga retreat turned hot-ticket dining destination begins with an informal fire-cooked feast in a covered outdoor pavilion: think local wagyu beef barbecued over wood served with smoked bone marrow and Ballymore Organic grain flatbreads straight from the wood-fired pizza oven. Barry’s sure-footed creativity continues right through to a farewell brunch on day three featuring superb Ballyhubbock halloumi with smoky baked beans, chimichurri and grilled sourdough.

The highlight of this short-stay foodie escape is the long table dinner on the second night, hosted at a bespoke oak table in a stylishly renovated dining room at heart of the original stone cottage. A laid-back affair thanks to the relaxed but professional service lead by general manager Conrad (a service industry veteran who worked for many years with Domini and Peaches Kemp), this meal is where Danni gets to flash the panache that saw her become one of Ireland’s first female chefs to secure a Michelin star (for Michael Deane’s Eipic in Belfast) and the first to be named Chef of the Year at several restaurant awards.

Snacks like green beans in crunchy polenta with a miso-sesame foam and a mini tartlet of mature Mossfield gouda topped with crispy chicken skin set the tone for the meal to come, and its playful take on bold flavours and textures. Danni is a chef who can magic layers of flavour from all that she touches, as a sweet, delicate and perfectly pitched starter of chilled cherry tomato broth with confit tomatoes can remind us.

Main courses like perfectly handled turbot or Wicklow mountain lamb are taken to fine-dining heights with Danni’s signature saucing, which are as deep in flavour as they deft in skilfulness, while locally grown vegetables are given a chance to truly shine too; a roast turbot bone sauce provides a rich backdrop to the clean flavours and textures of roast kohlrabi and just al dente cabbage leaves, for example, while a black garlic and lamb jus gives savoury depth to summer courgettes served three ways, as a bright flavoured chutney, in delicate ribbons and as juicy pan-roasted darnes.

Desserts continue the bold and playful theme, finishing perhaps with iced chocolate and caramel lollies with an interesting dessert wine pairing. Indeed all drinks served have received careful attention to detail, from raspberry kefir fizz to local Wicklow Wolf beers to wines paired with the long table dinner.

Accommodation is rustic-chic, belying the former yoga retreat incarnation of this space. Small but cosy bedrooms boast lovely touches like bespoke spalted birch furniture and extremely comfortable beds and bedding, including luxurious alpaca blankets, although the only natural light comes from the glass door meaning a choice between light or curtain-covered privacy. Meanwhile shared indoor lounging areas are limited to a handful of inviting armchairs in the Long Hall dining space.

The best approach is to bring appropriate clothing to embrace the outdoor beauty on your doorstep in-between all that feasting, whether lazing in the wood-fired hot-tub, ambling up the mature forest trails just behind the property, or heading out for a more ambitious hike on one of the many local trails (including the Little Sugar Loaf and Lugnaquilla). Other nearby attractions include charming villages, stone-age passage graves, Russborough House and parklands, Huntingbrook Gardens and the Blessington Greenway and lakeside drives.

MICHELIN-STARRED CHEF DANNI BARRY TALKS TO MARIE-CLAIRE DIGBY ABOUT THE WICKLOW ESCAPE
“Danni Barry’s culinary talent with brilliant local ingredients and artisan producers make the Wicklow Escape an intoxicating experience. The food is superb and perfectly in synch with the location” Marie-Claire Digby

The Wicklow Escape, with its scenic location and interesting story, caught her eye on Instagram, and she was already familiar with its sister business, The Elbow Room, a yoga and wellness centre in Stoneybatter, Dublin 7. Once she had ascertained that the job wouldn’t involve cooking exclusively vegetarian or vegan food – “that wouldn’t be my forte” – she was definitely interested in working there.

“So I came down for the weekend and cooked for Lisa [Wilkinson, owner of the business] and her friend, and just chatted about what she wants for here.” The two women found they were “saying the same things, which is always a good sign,” Barry says. She took the job as executive chef, and moved to Wicklow, bringing Sarge, her constant companion with her.

By her own admission, Barry is an ambitious person, and the package she and Lisa Wilkinson have devised for the gourmet getaways – they call them forest breaks for foodies – at The Wicklow Escape gives her plenty of scope to flex her chef muscles, while at the same time keeping the offering in sync with the surroundings. “One of the first conversations I had with Lisa, she mentioned all the suppliers that are around here, like Ballyhubbock Farm, Castleruddery Organic Farm and Ridgeway Wagyu, so it seems like a little pocket of real foodie stuff and we would like to showcase that here. When they’re coming to your door with good produce, you know you’re in the right place. ” Much of the produce Barry is now cooking with comes from within a few kilometres of her kitchen.

The two-night, three-day breaks at The Wicklow Escape include two quite different evening dining experiences. On the first night guests eat outdoors, under cover at The Fiery, where Barry cooks on a wood-fired grill and pizza oven. A typical menu might be Ballymore organic grain flatbreads, garden salads, barbecued meat and fish, and dessert, with wine pairings. The second dinner is a more formal, though also relaxed occasion, with five courses served at the long table in the main reception room, again with wine pairings.

“I love the staycation idea, because you get two different experiences. You should feel like we’re minding you, when you come here. You should be able to park the car and have a total escape, and we just want to feed you, and feed you well.”

LISA WILKINSON, THE ENTREPRENEUR behind The Wicklow Escape is a mathematics prodigy, cryptographer, ceramicist, wellness advocate, doula, and barrister-in-training. The British-born businesswoman founded The Elbowroom yoga studio and wellbeing centre in Dublin 7 in 2003, and also runs a multi-disciplinary clinic, a centre for children with additional needs, a training company, and an online yoga business.

But her passion project is the renovated and extended former An Óige hostel in the Glen of Imaal in Co Wicklow which is home to The Wicklow Escape. “I was looking for a business opportunity where I could maybe have a rural house, but bolt a business onto it,” she says of the whitewashed cottage and adjoining hostel now transformed into a rural retreat with seven stylish en-suite bedrooms, an informal banqueting hall, outdoor dining pavilion, permaculture garden and vegetable plot.

Formerly The Elbowroom Escape, an off-shoot of the Dublin yoga studio, hosting weekend yoga retreats and corporate events, the venture is now described as “a mountain lodge for foodies”, and also hosts weddings and corporate gatherings. Wilkinson had been familiar with the property for many years before eventually buying it in 2016. She had hosted yoga holidays there in its previous ownership, and celebrated her 40th birthday there. When it was advertised for sale, she jumped at the chance to take it on, renovating the bedrooms and the main house and cultivating the gardens, with the idea of growing food for the business.

“And then at that stage, I did what I do with most of my businesses and just kind of tried different things out. I started doing yoga holidays because it was something I knew, and then I switched more to the events, so people would hire the place and we would cater for them, and then we got more into weddings.”

An introduction to hotel manager and hospitality consultant Éanna Hassett from Karen Dwyer, Wilkinson’s “coach and very good friend,” led to plans being put in place to offer short breaks where locally produced food, much of it from within three kilometres, is at the heart of the offering.

An accomplished chef was required to put the plan in motion, and Wilkinson advertised the position. “Hire her. Do not ask any questions. Hire her now,” Hassett said on hearing that Barry had applied for the job. With Barry in charge of the kitchen, the day-to-day running of the business is in the hands of Conrad Robinson and Tatiana Amorim, both previously with Feast Catering at Powerscourt House, and Jill Robins, operations manager for all of Wilkinson’s businesses. Deirdre Madden, a perinatal mental health nurse and horticulturalist, takes care of the gardens and polytunnel.

As part of the new plan, the seven en-suite bedrooms were given a stylish makeover, and the main reception space redesigned, with a stunning oak dining table taking pride of place. “My partner of 10 years, Justin Thomas, is a craftsman furniture designer and maker, and he made it,” Wilkinson says. Thomas’s work features throughout the property, including the bedrooms, two of which, four-person rooms ideal for a group of friends or family, have spalted beech bunk beds he made with timber from the Lisnavagh estate.

Up to 18 people can be accommodated on the gourmet breaks. Guests arrive on either Wednesday or Friday, and should pack a healthy appetite for their stay. Two dinners with wine pairings, breakfast, a picnic lunch and a farewell brunch are included in the package, which costs from €493 per person sharing a group room, going up to €668 per person for a deluxe superking. On Wednesday and Friday evenings, you can book for dinner only, €89 per person, including wine pairings.

Wilkinson plans to make The Wicklow Escape her retirement project, but with several businesses on the go and her studies at King’s Inns to complete, she is staying in Dublin for the foreseeable future, leaving the country property in the hands of what she calls her “dream team”.

For many, life is indeed a circle: you end up where you started. For Michelin-starred chef Danni Barry, it couldn’t be explained any easier. She grew up on a farm in Mayobridge, County Down, got her hands dirty, broke a few eggs to make some omelettes, went on to work in highly rated restaurants, got herself a Michelin star, and has now returned to earth with The Wicklow Escape. From farm to fork and back again is some journey, and while Danni’s trip from there to here has been more troubled than most, to say she has taken what life has thrown at her with grace and poise is an understatement.

“Food is such a massive part of a farming household, even if you’re not growing your own crops,” says Danni. “From a home cooking point of view, although you could describe the food as very humble there was always a quality to it – we always made sure we had good beef, good potatoes, and so on. You’d know the season you were in by the potatoes, that kind of thing. And the eggs! There was always a neighbour who was good at baking, so wherever they were getting their eggs from that’s where we got them, too. Having your own hens, not having to get certain foods from the supermarkets, and definitely no processed food or ready-meals – everything would be cooked at home.”

That all sounds idyllic, I suggest, but sadly not everyone can manage that these days. There is, however, a move back to that level of food appreciation. You only have to see what happened when lockdowns entered our lives, says Danni. “I know it was being stuck in the house and having the time to bake things as simple as sourdough and other kinds of bread, but people also tried to avoid supermarkets because of the crowds, and they started to shop more locally. Our suppliers here at the Wicklow Retreat – including the butchers and the fishmongers – would tell us a lot more people would have been through their doors last year and that they’re still coming in. That tells me people are sticking to what, for some, is a new way of food shopping. People will ask questions about the meat they’re buying, and there’s a place for that. It’s very important to know where your food has come from. I mean, the nutrients you will get from something that hasn’t been on an airplane for 12 hours is much better for you.”

Danni started washing pots in a local restaurant kitchen when she was 15 years of age. I ask what was it about that time in her life that made her know she wanted to be a chef? At the start, she replies, washing pots was just a job a teenager did to make a bit of pocket money. “It was also working inside and not out on the farm, so I was happy enough washing dishes in a restaurant! I enjoyed the work, I enjoyed the atmosphere in the kitchen, every day was different and then as time passed you got more responsibility. Of course, sometimes you got the jobs no one else wanted to do such as peeling all the potatoes. You’d be told you were the best at that job, but quite likely because no one else wanted to do it! At the time I was happy enough to be known as the person that made the best mashed potato, and I was delighted. I was learning every day, and I was still at school, so the weekends were something I really looked forward to. To be honest, I was hooked.”

The time was, of course, somewhat different than it is now by being very much a male-dominated environment. On the one hand, recalls Danni, you quickly learned to give as good as you got; on the other, the local community was such that everyone knew each other. “That meant there were no egos, and there wasn’t a horrible atmosphere you had to contend with. In fact, there was great craic, you were very well looked after and I was being picked up by my parents after work, so it was all good.” She remembers saying to the head chef that she wanted to follow in his footsteps. “I was studying for my A levels, and he said that if I was serious about it I’d have to gain experience in a restaurant with a good reputation.”

Following time at Belfast-based Deanes restaurant (“everything was bigger. A bigger team, a bigger space, lots of different foods, lots of posturing, all of that kind of thing. I was just a wee girl from the country, but I wanted to learn, and I was always focused because of that”), travel came next: Spain, New Zealand, Australia, South Africa, the UK, and then back to Belfast in 2014 to take up the head chef position at Eipic. Within 18 months, the restaurant nabbed a Michelin star. When it comes to career, advises Danni, “you have to keep learning.”

Which brings us up to date, more or less. Personal turmoil aside (her husband, Will, passed in the autumn of 2019), Danni has been focusing on the Wicklow Escape, an aptly named venture of which she is executive chef. In tandem with owner Lisa Wilkinson, she is delivering what can only be described as a two-tiered foodie forest fantasy come true.

“When I first spoke with Lisa some months ago, we chatted about what she would like for it and what I would like it to be, and we pretty much said the same things. There are only eight bedrooms, so there are never going to be massive numbers. That means it’s more about creating an experience, bespoke, almost. The menus will change regularly, so the people who arrive on Wednesday will have a different food experience than those who arrive on Friday. I like the idea of people coming here for a couple of days, you look after them, you feed them. It’s an experience that won’t be repeated, especially when the produce from the garden is going to be used on just one menu – after that, it’s gone. The feedback from the guests has been great, and there are some really good producers in the area, which means our presence here is also good for them.”

What were we saying about life being a circle? From home and farm to world travel, a fancy Michelin star and then back again to getting her hands dirty. Danni laughs. “It’s very similar. There’s a young kid, almost a next-door neighbour, who sells duck eggs for pocket money, and that’s who we’re getting our eggs from! They have chicken eggs, too, and you pick them up from the end of the lane and put the money into an Honesty Box.”

As well as the delivered experience of true escape amidst a zero-waste ethos, Danni also clearly loves the sense of community in her new-found home. “It’s quite special, and that’s what we want people to experience when they come here because that’s what it’s like to be here. Being a blow-in from the north, I know I certainly felt welcomed into that!”

The Wicklow Escape in Donard, Co Wicklow is now offering outdoor dining to non-residents. Danni Barry heads up The Firey’s kitchen and the four-course set menu with wine pairings (€89 per person) features the likes of Ballymore organic grains flatbreads and whipped Ballyhubbock ricotta, while for the main course there is a choice of BBQ Wagyu shortrib and flat iron, grilled scallion, chimichurri sauce or a whole Lough Neagh trout, sorrel butter and grilled cucumber salsa. (And we’d probably make the trip for the Burnt Basque style cheesecake alone.) Bookings are open for Wednesdays and Fridays with 6:30pm and 7:45pm time slots available.

When you feel like an escape is necessary, and not just for an hour or two, a proper getaway from everything for some real R&R can be just what the doctor ordered.

This is exactly what I was in search of when I booked into The Wicklow Escape, and it did not disappoint. I came back from the luxury, foodie retreat feeling fresh, calm, and full to the brim of delicious food.

The room was small and quaint, yet had all the luxuries you need in a small cabin. After settling in, we made our way to the wood-fired hot tub which is located on the scenic grounds, and sat beneath the canopy of oak trees in the foothills of the mountains.

While enjoying the peaceful surroundings and views, Conrad arrived with a gin and tonic, the cherry on top of an already lovely afternoon. As the sun started to dip, and we made our way to an outdoor seating area, still dressed in the fluffy robes provided, and sat reading, as we nibbled our way through olives, feeling ourselves completely relax amid nature.

However, what we really couldn’t wait for was the highly anticipated five-course menu that is one of the main jewels in the crown of The Wicklow Escape. Since its recent rebranding, Michelin star chef, Danni Barry, has been placed as Head Chef and the culinary results are spectacular.

We made our way to the communal dining room, which featured a long beautifully carved wooden table, as well as a roaring fire, the perfect setting to enjoy what was to be an exceptional meal.

With each course, it was hard to believe the one previous could be topped, but Danni’s skills using local produce is exceptional. We feasted on canapés before slow-cooked duck yolk with bacon jam was served, followed by cod and then a mouth-watering lamb with spiced courgette.

The main dishes were served with new potatoes, garden herbs, and cultured butter. Then came the cardamom and rose cream for dessert, and the meal ended with an iced coffee, which was a delicious ice cream.

Each course was paired with wine, red and white, and we drank our fill throughout the evening as with only nine guests staying at the Wicklow Escape, there was no pressure to finish up. And to be honest it wasn’t long before we were all chatting and enjoying each other’s company.

But all good things must come to an end, and we retired sated for a peaceful night’s sleep. We woke feeling fresh and had a walk around the grounds, where a number of the ingredients used in the dishes are grown. The thought of brunch was far from our mind, but soon worked up an appetite worthy of the spread.

Brunch was again in the dining room, where there was a menu to choose from. I opted for the potato rosti with shakshuka eggs while my companion, satisfied her sweet tooth with delectable cinnamon french toast.

We left The Wicklow Escape with new recipe ideas, a full belly, and with a feeling that we had found a hidden gem where we could completely escape from life for a perfect moment.

Picture the scene: a Michelin star chef cooking you up a delectable feast, in the heart of the Wicklow mountains, before retiring to a cosy, cute cabin for the best night’s sleep. That is, in essence, what The Wicklow Escape is all about. Renowned chef Danni Barry’s food is made from hyper local produce and it reflects in the taste; every bite is a slice of heaven, elevated by perfect wine pairings. Think cod with roast bone sauce, Wicklow mountain venison and Ballyhubbock ricotta with pickled beetroot, raspberry vinegar and linseed cracker. Yum.

The cabins have beautiful beds with alpaca wool blankets and thoughtful, quirky touches, and the surrounding natural beauty is so peaceful. Christmas party bookings are being taken now with a sumptuous festive menu planned – what a way to treat your team!

Christmas parties are back with a bang this festive season, following the cancellation of gatherings last year, and where better to treat your team, or reunite with pals, than at The Wicklow Escape?! Enjoy a wonderfully atmospheric venue for a festive celebration, ensuring that your Christmas party will feel more convivial than corporate, with overnight packages and dinner only packages available on Wednesday and Thursday nights over the next two months.

On arrival guests will enjoy a delicious, mulled wine reception. Following drinks, guests will be invited to gather at the chef’s long table and enjoy Executive Chef Danni Barry’s five-course Christmas menu*. Highlighting the best of local Wicklow produce, Danni and her team will showcase incredible produce at its seasonal finest.

Each course of the festive menu has been paired with carefully selected wines from the venues wine list, brimming with incredible wines from the world’s best vineyards. The menu is packed with flavour and is the culmination of over 20 years of Danni Barry’s extensive experience in kitchens across the globe and in Ireland, including her time at Eipic in Belfast, where she was awarded a Michelin Star.

Bedrooms at The Wicklow Escape are steeped with character, great design, and ultra-comfort, boasting en-suite bathrooms with rain showers fed with Wicklow spring water. Featuring seven bedrooms, all individually styled, the property sleeps 18 for a gourmet dining stay, or up to 26 for private hire.

Dinner only packages at The Wicklow Escape are priced at €159 while Dinner plus overnight packages is priced from €359 per head.

The Wicklow Escape is located at Ballinclea, Donard, Co. Wicklow, approx. 1 hour from Dublin. Visit their website here for more information and to book your package.

Follow the Wicklow Escape on Instagram and Facebook for updates.

*Christmas Dinner Menu

Wicklow Farmhouse cheese and onion tart

Spiced duck sausage, curry, apricot

Jerusalem Artichoke, hazelnut, brown butter

Beetroot Cured Salmon, dill, sourdough cracker

Wicklow venison, cocoa, kale, celeriac

Chocolate, clementine, caramel

Christmas tree Ice-cream

Christmas package Option 1, Evening meal (no overnight stay)

€159 per head, includes wine pairing

Coach transport can be organised at an extra charge.

Minimum 20 guests, maximum 24.

Christmas package Option 2, Evening meal plus overnight stay

One night in a deluxe double

Twin room €389 per head

Group room €359 per head

Evening meal with wine pairing

Breakfast included

Price based on 18 people sharing. Extra beds available at €359 per head for sharing with a twin.

Play it by the book.

Blue Book vouchers are the perfect gift for anyone longing for a weekend away, especially now that new names have been added to the collection. They can be used in more than 50 romantic country houses, historic hotels, castles and restaurants around the island of Ireland. The Wicklow Escape, a foodie destination in the mountains near Donard, has just been added to the book for 2022. Vouchers cost from €100. irelands-blue-book.ie

Our guests are patron Lisa Wilkinson and chef Danni Barry from The Wicklow Escape, the new exclusive forest lodge for foodies where dining and comfort come together in a very happy marriage. This unique property and experience has just been included in the 2022 edition of Ireland’s Blue Book.

The Wicklow Escape provides a unique escape in the tranquillity of the Wicklow mountains, where superb food, comfort, and a focus on locally sourced seasonal ingredients are the highlights. It was wonderful chatting to this creative duo, “It’s wonderful to be recognised by Ireland’s Blue Book, having opened our doors just five months ago. It’s a credit to Danni and all the team at The Wicklow Escape. We are so thrilled that our unique property, located in such a beautiful setting in the Wicklow mountains is a new additional to the Blue Book”

Christmas parties are back with a bang this festive season, following the cancellation of gatherings last year, and where better to treat your team, or reunite with pals, than at The Wicklow Escape?! Enjoy a wonderfully atmospheric venue for a festive celebration, ensuring that your Christmas party will feel more convivial than corporate, with overnight packages and dinner only packages available on Wednesday and Thursday nights over the next two months.

On arrival guests will enjoy a delicious, mulled wine reception. Following drinks, guests will be invited to gather at the chef’s long table and enjoy Executive Chef Danni Barry’s five-course Christmas menu*. Highlighting the best of local Wicklow produce, Danni and her team will showcase incredible produce at its seasonal finest.

Each course of the festive menu has been paired with carefully selected wines from the venues wine list, brimming with incredible wines from the world’s best vineyards. The menu is packed with flavour and is the culmination of over 20 years of Danni Barry’s extensive experience in kitchens across the globe and in Ireland, including her time at Eipic in Belfast, where she was awarded a Michelin Star.

Bedrooms at The Wicklow Escape are steeped with character, great design, and ultra-comfort, boasting en-suite bathrooms with rain showers fed with Wicklow spring water. Featuring seven bedrooms, all individually styled, the property sleeps 18 for a gourmet dining stay, or up to 26 for private hire.

Dinner only packages at The Wicklow Escape are priced at €159 while Dinner plus overnight packages is priced from €359 per head.

The Wicklow Escape is located at Ballinclea, Donard, Co. Wicklow, approx. 1 hour from Dublin. Visit their website here for more information and to book your package.

Follow the Wicklow Escape on Instagram and Facebook for updates.

*Christmas Dinner Menu

Wicklow Farmhouse cheese and onion tart

Spiced duck sausage, curry, apricot

Jerusalem Artichoke, hazelnut, brown butter

Beetroot Cured Salmon, dill, sourdough cracker

Wicklow venison, cocoa, kale, celeriac

Chocolate, clementine, caramel

Christmas tree Ice-cream

Christmas package Option 1, Evening meal (no overnight stay)

€159 per head, includes wine pairing

Coach transport can be organised at an extra charge.

Minimum 20 guests, maximum 24.

Christmas package Option 2, Evening meal plus overnight stay

One night in a deluxe double

Twin room €389 per head

Group room €359 per head

Evening meal with wine pairing

Breakfast included

Price based on 18 people sharing. Extra beds available at €359 per head for sharing with a twin.

Christmas parties are back with a bang this festive season, following the cancellation of gatherings last year, and where better to treat your team, or reunite with pals, then at The Wicklow Escape.

Enjoy a wonderfully atmospheric venue for a festive celebration, ensuring that your Christmas party will feel more convivial than corporate, with overnight packages and dinner only packages available on Wednesday and Thursday nights over the next two months.

On arrival guests will enjoy a delicious mulled wine reception. Following drinks, guests will be invited to gather at the chef’s long table and enjoy Executive Chef Danni Barry’s five-course Christmas menu*. Highlighting the best of local Wicklow produce, Danni and her team will showcase incredible produce at its seasonal finest.

Each course of the festive menu has been paired with carefully selected wines from the venues wine list, brimming with incredible wines from the world’s best vineyards. The menu is packed with flavour and is the culmination of over 20 years of Danni Barry’s extensive experience in kitchens across the globe and in Ireland, including her time at Eipic in Belfast, where she was awarded a Michelin Star.

Bedrooms at The Wicklow Escape are steeped with character, great design, and ultra-comfort, boasting en-suite bathrooms with rain showers fed with Wicklow spring water. Featuring seven bedrooms, all individually styled, the property sleeps 18 for a gourmet dining stay, or up to 26 for private hire.

Dinner only packages at The Wicklow Escape are priced at €159 while Dinner plus overnight packages are priced from €359 per head.

*Christmas Dinner Menu

• Wicklow Farmhouse cheese and onion tart
• Spiced duck sausage, curry, apricot
• Jerusalem Artichoke, hazelnut, brown butter
• Beetroot Cured Salmon, dill, sourdough cracker
• Wicklow venison, cocoa, kale, celeriac
• Chocolate, clementine, caramel
• Christmas tree Ice-cream

Christmas package Option 1, Evening meal (no overnight stay)

• €159 per head, includes wine pairing
• Coach transport can be organised at an extra charge.
• Minimum 20 guests, maximum 24.

Christmas package Option 2, Evening meal plus overnight stay

• One night in a deluxe double
• Twin room €389 per head
• Group room €359 per head
• Evening meal with wine pairing
• Breakfast included

Price based on 18 people sharing. Extra beds available at €359 per head for sharing with a twin.

Another highly promising new hospitality enterprise sporting an arboreal angle is The Wicklow Escape, set in forest land, in Donard, in Co Wicklow, promising a combo of pampering hospitality where weekend breaks are the order of the day and with food at the heart of the offering.

And while the press release may be egregiously littered with the squirm-inducing word, ‘foodie’, much loathed by The Menu, the promise of Danni Barry in the on-site Fiery restaurant kitchen (also open to non-residents) settles utterly any reservations The Menu might harbour: the woman who brought Belfast’s Eipic their first Michelin star is a truly splendid chef, ever uncovering the sublime in her take on rustic fare with fine Irish produce at the heart of every dish.

Despite a long, hard year, those in the hospitality industry are exploding with creativity right now. It seems like everywhere you turn, there’s an innovative team launching something imaginative and vibrant. And the latest? The brand new foodie experience at the newly rebranded Wicklow Escape. This former yoga retreat has snagged the score of the century, with the renowned Northern Irish chef Danni Barry joining the team as head chef. The result? An intimate dining experience in the Wicklow countryside, where meals are cooked out on an open fire, using ingredients plucked right from the garden.

Arrival and location

They call it a mountain lodge, but to me, The Wicklow Escape feels more like a little farmhouse in the south of France, with courtyard-style rooms spread around beautifully abundant gardens.

On a mini-break, there always comes a moment when you feel yourself properly relax. Mine came swiftly in Wicklow. Soon after my arrival, I sat in the garden, a book in my hands and the sun on my shoulders. At my feet, butterflies danced between courgette flowers and pea shoots as bees nuzzled into the foxgloves. In short? It was blissful. 8.5/10

Service & style

Fresh out of a complete restyle, there are some seriously enviable interiors at play here. In the main Lodge Hall, bunches of lavender hang from the wood beams, and the cosy fireside corner is peppered with comfy armchairs and faux furs. The place itself is fairly small, but there are plenty of places to relax in peace, from the swing tucked into the branches of an old oak tree to the plush couches that snatch all the sun. The wood-fired hot tub is a dream and set right in the forest, so your soak is accompanied by the sound of birdsong.

With only a maximum of 18 guests, the team here is small and highly attuned to everyone’s needs (on my last morning, one staff member discovered a guest was heading to Galway and immediately fetched a flask of coffee for their drive). There are a few young locals on the team, and it’s heart-warming to see their enthusiasm as they pluck herbs from the garden, and explain dishes with aplomb. 9/10

The rooms

There are only seven rooms, each decked out with plenty of stylish touches, like beautiful glass droplet chandeliers and thick wooden furniture. The beds are supremely comfortable — in fact, they’ve received so many compliments in the past that they now have an information sheet if you want to replicate the vibe at home.

There are no televisions or mini bars, but you can make a cuppa — I loved having a proper cafetière and coffee grounds, as well as Pukka teas. Both Wi-Fi and phone signal are a little patchy, but they’re there if you need it (though it’s better to switch off completely, if you can).

The only glitch? The bedroom door is the only source of light, so if you’re used to flinging a window open first thing, you’ll have to be comfortable with people walking past. It didn’t bother me, but it might if you prefer more privacy. 8/10

Food & drink

As the main event, the food here needs to pack a punch. And that it most definitely does. Barry is clearly in her element here, popping out from the kitchen to pluck berries from the garden, and changing the menu on a whim based on what’s ready to eat. “It really suits my style,” she told me. “I love being able to come into the garden and lift a few pea shoots.”

All the meals (and generous wine pairings) are included. Dinner on the first night is cooked right over the fire, with buttery flatbreads and wagyu beef from a farm up the road, and guests gathered among the smoke in The Fiery. Lunch is an elaborate picnic packed for you to enjoy alone, with an exceptional sausage roll being the highlight for me, dripping with flavour and a mustardy kick.

On the second night, you gather on a (socially distanced) long table for an exceptional feast. Highlights for me included slippery cured scallop in an elderflower-spiked chilled tomato broth, which tasted like pure summer in a bowl. But in truth, every course left me dancing in my seat, from the garden pea soup to the juicily pink lamb with slivers of courgette. Even the sides blew me away, like the spuds dug fresh from the garden, cooked in the embers of the fire in a bath of cultured butter. Heaven. 10/10

The bottom line

It would take an incredible chef to make this a runaway hit, and in Danni Barry, that’s exactly what they’ve found. It might look a little pricey at first glance, but considering every meal is both included and exceptional (with copious amounts of wine), it’s a fair bargain. This truly is a paradise for those who love their food.

Insider tip

Book your session in the hot tub after dinner, when you’ll appreciate it the most (particularly in the summer).

Local 101

There’s a gorgeous walk that starts at the back gate, weaving through a fairy-tale forest. You can add a little loop onto the walk to head right up into the mountains.

Rates

The two-night foodie escape costs from €1,086 for two people, all-inclusive. Nicola was a guest of The Wicklow Escape. thewicklowescape.com

For a fabulous “foodcation” this is a new venture by founder Lisa Wilkinson and executive chef Danni Barry who have curated two night, three day packages – you’ll need to pack your buffet dresses such is the range of gourmet delights on offer. The Wicklow Escape is all about rustic luxury set against  backdrop of the Wicklow mountains and landscaped grounds. On-site facilities include seven deluxe bedrooms, two restaurants, an outdoor terrace and a woodfired outdoor hot tub. As for the food: each package include cocktails and nibbles, a three-course dinner at The Fiery; lunch or picnic to take on a walk or hike, as well as a five course dinner menu with wine pairings. Between meals there are plenty of walking trails and hikes up the West Wicklow Sugar Loaf mountain – perfect for burning calories and working up an appetite. On the final day, there is a leisurely brunch offered before checkout. This fully inclusive break is from €543 per person sharing; www.thewicklowescape.com.

The Wicklow Escape is a secluded haven located in Donard, Co Wicklow. Having recently welcomed Head Chef Danni Barry to the team, The Wicklow Escape is now opening its outdoor dining offering at The Fiery restaurant to non-residents.

The four course menu with complimentary wine pairing is priced at €89 per head. Dishes include whipped Ballyhubbock ricotta with beetroot cooked over coal, BBQ Waygu shortrib and flat iron, or whole Lough Neagh trout, Bookings are open Wednesdays and Fridays with 6.30pm and 7.45pm time slots available.

Donard, Wicklow

A year and a half of Zoom calls, re-watching every TV series from your youth — the Dawson’s Creek final episode still makes me cry — endless phone scrolling and not very cheerful news can take its toll on our bodies and our minds. Taking time to switch off and disconnect can be difficult at the best of times, but an escape to the Wicklow Mountains can provide just that.

Wicklow’s stunning landscape never ceases to impress, with hundreds of walking trails and hikes overlooking the picturesque countryside and surrounding mountains.

The newly opened Wicklow Escape offers guests a two-night stay in the countryside with delicious food from executive chef Danni Barry from July 14 — an ideal break for food and hike lovers.

The Wicklow Escape is Ireland’s new location for destination dining. The kitchen will be led by new head chef Danni Barry, who earned a Michelin Star while working at Michael Deane’s Eipic in Belfast in 2015, becoming only the second ever Irish woman to hold the award. 

Formerly known as The Elbowroom Escape, The Wicklow Escape will open on July 14th, offering 2-night/3-day staycation packages filled with relaxation, rustic luxury and some of the best food in the country.  On-site facilities include seven deluxe bedrooms, The escape Kitchen Restaurant, The Fiery outdoor kitchen, The Pavilion outdoor terrace, a kitchen garden amongst an acre of landscaped grounds, a woodfired outdoor hot tub, a forest garden leading up to the West Wicklow Sugar Loaf, walking trails and hikes to explore, with hiking guides available to book in advance.

The Wicklow Escape is is an intimate getaway, the total capacity at the venue is limited to 18. Check-in is on Wednesdays and Fridays only, with summer staycation packages are priced from €543 per person sharing. Included in the price –

Day 1 – Cocktails and nibbles
Dinner at The Fiery – three wood-fired courses with beer pairing

Day 2 – Breakfast
Lunch or picnic to take on a walk or hike
Dinner at The escape Kitchen Restaurant – relish five-course long table dining & wine pairing with fellow guests

Day 3 – Sumptuous Brunch before checkout

Excutive Chef Danni Barry said “It’s a new challenge for me to join Lisa in bringing a destination dining venture to life, having worked in kitchens for over 20 years. I’m really passionate about using local, seasonal produce to create my menus and I know our farming neighbours have amazing produce which I’m excited to work with. My menus for The Wicklow Escape are very much inspired by the abundance of local producers on our doorstep. From Wagyu beef to river trout to foraged mushrooms, I hope that visitors will relish the flavours and the style of cooking that I bring.”

Lisa Wilkinson is the founder of The Wicklow Escape, “As a keen foodie, I’m so excited to see this project come to fruition, with an amazing team on board to deliver a true destination dining experience for visitors. There’s no place to unwind and get away from it all quite like the Wicklow mountains, and I’m particularly delighted to have Danni on board to deliver on my vision for an immersive food experience at The Wicklow Escape. With her former Michelin Star credentials, I know she’ll bring something really special to the kitchen, and indeed the table!”

Rounds off an impressive team is Operations Manager is Jill Robins, who spent six years at Powerscourt Estate managing the facilities and visitor experience at Powerscourt House and Gardens.

Bookings for the foodie mountain lodge are now open! You can check out The Wicklow Escape here.

Billed as Ireland’s newest foodie destination, The Wicklow Escape in Donard (formerly known as The Elbow Room) is the pairing of owner Lisa Wilkinson and Michelin Star accoladed executive chef Danni Barry, who has been brought on board to create an immersive food experience in the Garden of Ireland.

Three day staycation packages at the rustic retreat kick off with welcome cocktails and nibbles followed by dinner and a beer pairing at The Fiery outdoor kitchen. Day two is a tale of hearty artisan breakfasts, Wicklow mountains hikes, picnics and a five-course long table dinner and wine pairing come evening.

A sumptuous farewell brunch on day three offers the perfect garnish. Noteworthy also here is that menu ingredients are largely sourced within a hyperlocal three-mile radius. Summer staycation packages from €543pps

If, like me, you relish a wholesome staycation (before babies I retreat once or twice a year) you will understand benefits of taking a few days away from everything. The Wicklow Escape has just launched its new two and three-night packages in collaboration with chef Danni Barry for foodies, wine and nature lovers at their mountain lodge. Their packages combine three-course wood-fired meals, wine, with outdoor terrace, hot tub facilities and forest/hiking trails. Wishful thinking right now, but a girl can dream. €543 See www.thewicklowescape.com

The Wicklow Escape is Ireland’s newest foodie destination, and will be open for staycations from mid-July. Formerly known as the Elbowroom Escape, a stay here is all about the food. Executive chef Danni Barry, who was previously awarded a Michelin Star at Eipic in Belfast will wow you during a two-night staycation package, which includes:

Day 1 – a three-course menu at The fiery wood-fired kitchen with craft beer pairings.

Day 2 – A continental Breakfast, lunch or picnic. An evening five-course menu at the long table in The escape Kitchen Restaurant with wine pairings.

Day 3 – A classic brunch.

On-site facilities include seven deluxe bedrooms, The escape Kitchen Restaurant, The Fiery outdoor kitchen, The Pavilion outdoor terrace, a kitchen garden, a woodfired outdoor hot tub, a forest garden leading up to the Sugar Loaf, and hiking guides available to book in advance. The Wicklow Escape will surely prove to be one of the best choices for foodie breaks in Ireland.

The Wicklow Escape open now for bookings from 14^th July 2021 Danni Barry, Executive Chef, The Wicklow Escape. Photo: Liosa McNamara. Fans of destination dining are in for real treat this summer as The Wicklow Escape opens its doors in Donard, Co. Wicklow. An exclusive lodge for foodies where dining and comfort come together, the new venture is helmed by Lisa Wilkinson, founder, and Danni Barry, Executive Chef, offering 2-night/3-day staycation packages from 14^th July.

Formerly known as The Elbowroom Escape, the new venture blends rustic luxury with sumptuous food, against the stunning backdrop of the Wicklow mountains and surrounding countryside. On-site facilities include seven deluxe bedrooms, The escape Kitchen Restaurant, The Fiery outdoor kitchen, The Pavilion outdoor terrace, a kitchen garden amongst an acre of landscaped grounds, a woodfired outdoor hot tub, a forest garden leading up to the West Wicklow Sugar Loaf, walking trails and hikes to explore, with hiking guides available to book in advance.

Each package at The Wicklow Escape will include:

Day 1 – Cocktails and nibblesDinner at The Fiery – three wood-fired courses with beer pairing

Day 2 – BreakfastLunch or picnic to take on a walk or hikeDinner at The escape Kitchen Restaurant – relish five-course long table dining & wine pairing with fellow guests

Day 3 – Sumptuous Brunch before checkout Summer staycation packages are priced from €543 per person sharing.

Check-in is on Wednesdays and Fridays only, and total capacity at the venue is limited to 18, with most rooms suitable for two people sharing. Two group rooms suitable for up to four people are also available and are ideal for groups of friends planning a getaway. The venue is also suitable for intimate weddings and can accommodate up to 26 guests overnight.

Lisa Wilkinson has established a strong team of hospitality veterans to bring The Wicklow Escape to life, including Executive Chef Danni Barry, who earned a Michelin Star while working at Michael Deane’s Eipic in Belfast in 2015, becoming only the second ever Irish woman to hold the award. Also joining the team as Operations Manager is Jill Robins, who spent six years at Powerscourt Estate managing the facilities and visitor experience at Powerscourt House and Gardens.

Lisa Wilkinson, founder of The Wicklow Escape, comments: “As a keen foodie, I’m so excited to see this project come to fruition, with an amazing team on board to deliver a true destination dining experience for visitors. There’s no place to unwind and get away from it all quite like the Wicklow mountains, and I’m particularly delighted to have Danni on board to deliver on my vision for an immersive food experience at The Wicklow Escape. With her former Michelin Star credentials, I know she’ll bring something really special to the kitchen, and indeed the table!” 

Danni Barry, Executive Chef at The Wicklow Escape, comments: “It’s a new challenge for me to join Lisa in bringing a destination dining venture to life, having worked in kitchens for over 20 years. I’m really passionate about using local, seasonal produce to create my menus and I know our farming neighbours have amazing produce whichI’m excited to work with. My menus for The Wicklow Escape are very much inspired by the abundance of local producers on our doorstep. From Wagyu beef to river trout to foraged mushrooms, I hope that visitors will relish the flavours and the style of cooking that I bring.”

The Wicklow Escape is located at Ballinclea, Donard, Co. Wicklow, approx. 1 hour from Dublin. Visit www.thewicklowescape.com for more information and book your package early to avoid disappointment.

Follow the Wicklow Escape on Instagram and Facebook for updates.