HOMESTEAD Cottage in Doolin might just be the most exciting culinary experience in County Clare.
The showpiece at Homestead Cottage is the evening tasting menu which brings together ingredients from some of County Clare’s finest producers over seven delectable courses.
The menu changes with the seasons to ensure the freshest ingredients are presented on your plate, whether it’s fresh lamb from Sean Haugh in Ennistymon, or venison sourced from East Clare approaching the winter months.
Opened in late June by Robbie McCauley and wife Sophie, the Doolin-based dining experience is set in a charming, historic cottage which is openly exposed to the Atlantic Ocean’s wild winds.
Inside its charming exterior is a warmth of welcome and an impressive substance and understanding of local produce, which culminates in beautifully presented dishes and unique wine offerings. “We decided we wanted to open something that represents local, organic produce, show off what’s in the area and do something different,” Robbie tells The Clare Echo.
The tasting menu offers a unique setting to celebrate a special occasion such as a birthday or anniversary.
In their first few months in business, Homestead Cottage is already receiving rave reviews including a write-up in The Irish Times which catapulted their summer trade.
A native of Scotland’s capital Edinburgh, Robbie served his chef’s apprenticeship in London while his attention to detail and culinary skills were fine-tuned at Gregan’s Castle.
In Ballyvaughan, he worked for nine years, serving as Head Chef for the last three-and-a-half years. This is where he also met and worked alongside his future wife Sophie, a native of Burgundy in France, who now operates front of house at Homestead Cottage. The pair have established a life together in North Clare. Having married in November 2021, they are now parents to two-year old Louise and three-month old Iris.
Alongside their tasting menu, Homestead Cottage offers a daily lunch menu; while on Sundays a Sunday lunch menu offers visitors flavoursome roasts with various local cuts such as rib of beef, served alongside Yorkshire pudding, horseradish cream, beef-fat potatoes and glazed carrots. Robbie notes that Sunday offers an opportunity for a family-friendly setting with high quality food
and atmosphere.
Homestead Cottage grows their own organic vegetables, while they also link in with local suppliers such as Sean Haugh in Ennistymon (beef), vegetable growers including Liz Griffiths in Edenvale and Moyhill Farm; CS Fish, Anam Coffee, cheese from Cratloe Hills and St Tola’s; and bread from Hazelwood Bakery in Ballyvaughan to name a few.
Robbie’s obsession with showcasing local produce should come as no surprise. His mother’s family are from Barefield where they operated Marlborough Milk, the much-loved dairy producers from decades past. He acknowledges, “When the family had the dairy business they were big on quality of produce, it was a premium product. I’ve been visiting them from when I was young.”
When asked to describe the experience at Homestead Cottage, Robbie explains, “It’s good cooking, showcasing the best of what’s in season locally, good service, nice wine list, somewhere to come and relax. It’s a set tasting menu.”
Sophie adds, “Just come, relax, enjoy.”
A seven- to eight-course dinner is €80. From October to April Homestead Cottage will open Thursdays to Saturdays and from 1pm to 7pm on Sundays. From April to the end of September it’s open from Wednesday to Sunday.
For more, visit https://www.homesteadcottagedoolin.com/ or call 085-8613103.
