One-star Michelin restaurant in a 200-year-old house
Homestead Cottage is a family-run restaurant located in County Clare, near the Cliffs of Moher and Doolin, Republic of Ireland. Owned by Scottish chefs Robbie and Sophie McCauley, Homestead Cottage has made its mark in the world of fine dining with a country-style feel that is completely different from the white-tablecloth fine dining restaurants. The remote location and simple appearance of the 200-year-old wooden house have not diminished the curiosity of many diners who have come here to experience the couple's cuisine.
It opened in June 2023, but within the same year, Homestead Cottage had already received a prestigious Michelin star, along with a series of accolades calling it “Ireland’s number one restaurant.” Serving lunch or dinner in six-course set meals, the focus is on fresh produce from family farms and the local area.
Homestead Cottage Restaurant, Doolin Village, Republic of Ireland
Fine dining in the countryside
Homestead Cottage offers a set menu rather than an à la carte menu, which means there’s minimal waste. Robbie McCauley prefers “the freedom to adapt rather than being stuck to a pre-written menu.” The preferred ingredients are produce 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: “Seasonal cooking is cooking.”
Ingredients come from the restaurant's own garden and local farms.
Diners at Homestead Cottage will experience a cozy atmosphere with tables made from old mill floorboards, combined with vintage sewing machine legs. On cold days, a blazing fireplace provides warmth, and the local slate floor underfoot creates an intimate and rustic space, contrary to the formal standards of a fine dining restaurant. Only true connoisseurs of fine dining can appreciate the sophistication of this place.
Modern dishes made from local produce
For McCauley, Irish food is not just about food, it’s about produce. He shares his passion and endless praise for the country’s produce, from “world-class” fresh milk to grass-fed beef and lamb. Despite their short-lived success, Robbie and Sophie don’t seem too concerned about winning awards. What really excites them is discovering the unique flavors of the West of Ireland. Local, seasonal produce, a restaurant that celebrates the rural beauty of County Clare, and the couple’s entrepreneurial spirit have earned Homestead Cottage a Michelin star in just a few months.
Love towards the land of origin
Born in Scotland, Robbie McCauley has lived in the west of Ireland since 2013. His mother is from the area and his grandfather was an independent dairy farmer, which gave McCauley a “compulsion to come 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 restaurant of Gregan’s Castle Hotel in the Burren, County Clare, where he became head chef and met his future wife.
In 2023, a local businessman offered to rent the couple a 200-year-old stonemason's house outside the village of Doolin, near the famous Cliffs of Moher. Robbie was initially reluctant, 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 quiet for the couple, until a positive review in The Irish Times changed everything dramatically, and then came the accolades that every fine dining establishment in the world coveted. "It was definitely not something we had ever thought of, especially not so quickly," McCauley said.
Robbie and Sophie McCauley
Robbie and Sophie are nearing the end of their first year with a Michelin star. They will find out in February whether they will retain it. “I think we’re doing great food and I hope Michelin continues to appreciate that, but we’re not too concerned about it,” McCauley says. “Ultimately, what we need is a well-run restaurant that covers our costs and provides income for our staff, rather than just the prestige of a Michelin star.”
