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A Michelin-starred restaurant in a 200-year-old house.
Homestead Cottage is a family-run restaurant located in County Clare, near the Cliffs of Moher and the village of Doolin, Republic of Ireland. Owned by Scottish chef couple Robbie and Sophie McCauley, Homestead Cottage has carved out its own niche in the fine dining world with a rustic style that sets it apart from the typical white-clothed upscale restaurants. Its secluded location and the rustic appearance of the 200-year-old wooden house haven't diminished the curiosity of many diners who have come to experience the couple's culinary offerings.
Opened in June 2023, Homestead Cottage earned a prestigious Michelin star that same year, along with a string of accolades calling it “Ireland’s number one restaurant.” Serving lunch or dinner in six-course set menus, the focus is on fresh produce sourced from the family farm and the local area.
Homestead Cottage Restaurant, Doolin Village, Republic of Ireland
High-end country cuisine
Homestead Cottage offers set menus instead of à la carte menus, meaning it minimizes waste. Robbie McCauley prefers "the freedom to adapt rather than being stuck on a pre-written menu." Ingredients prioritized are those grown in their own garden, such as garlic, broad beans, kohlrabi, and asparagus. The menu changes daily to incorporate the best seasonal ingredients, true to the chef's philosophy: "Cooking in season is what cooking really is."
Ingredients come from the restaurant's own garden and local farms.
Guests at Homestead Cottage will experience a cozy atmosphere with tables made from the floorboards of an old mill, combined with vintage sewing machine bases. On chilly days, the blazing fireplace provides warmth, and the local slate floor underfoot creates an intimate and rustic ambiance, contrasting with the formal standards often seen in fine dining restaurants. Only those truly knowledgeable about fine cuisine can appreciate the sophistication of this place.
Modern dishes are prepared using local produce.
For McCauley, Irish cuisine is more than just food; it's about agricultural products. He expresses his passion and endless praise for the local produce, from "world-class" fresh milk to grass-fed beef and lamb. Despite their resounding success in a short time, Robbie and Sophie don't seem overly concerned about winning the award. What truly delights them is discovering the unique flavors of Western Ireland. The finest, locally sourced produce, a restaurant space that celebrates the countryside of County Clare, and the couple's professional philosophy are the factors that earned Homestead Cottage a Michelin star in just a few months.
Love is directed towards the land of our origins.
Although Scottish, Robbie McCauley has lived in western Ireland since 2013. His mother is from the region, and his grandfather was an independent dairy farmer there, which gave McCauley a strong "urge to Clare." After training at the Royal Academy of Culinary Arts in London and cooking at top restaurants such as Number One in Edinburgh and Campagne in Kilkenny, Ireland, McCauley took a job at the Gregan's Castle Hotel restaurant in Burren, County Clare, where he became head chef and met his future wife.
In 2023, a local businessman offered the couple the opportunity to rent a 200-year-old stonemason's house outside the village of Doolin, near the famous Cliffs of Moher. Robbie was initially hesitant, but after Sophie encouraged him to take on the challenge, Homestead Cottage was born on the site of the old country house. The first few weeks were relatively quiet for the couple, until a positive review in The Irish Times changed everything dramatically, leading to the honor that every high-end restaurant in the world aspires to. "It certainly wasn't something we ever imagined, especially not something that happened so quickly," McCauley shared.
Robbie and Sophie McCauley
Robbie and Sophie are nearing the end of their first year as Michelin stars. In February, they will know whether they will retain that honor. "I think we're cooking great food and I hope Michelin continues to appreciate that, but we're not too concerned about it," McCauley said. "Ultimately, what we need is for the restaurant to run well enough to cover costs and provide income for the staff, rather than just the prestige of a Michelin star."
