Homestead Cottage, located near Doolin in County Clare, Ireland, sits by the Atlantic Ocean, close to the famous Cliffs of Moher. CNN
A year and a half ago, chef Robbie McCauley left behind the fast-paced kitchens of some of the best restaurants in the UK and Ireland to embark on a new adventure in a remote Irish cottage overlooking the Atlantic Ocean. Despite the isolation and rustic surroundings, McCauley and his wife Sophie’s decision to open Homestead Cottage in County Clare has quickly paid off, earning the restaurant a Michelin star in early 2024 and widespread acclaim.
Homestead Cottage sits in one of the most picturesque, yet remote, locations in Ireland, surrounded by rolling green fields, just miles away from the famous Cliffs of Moher. Known for its stunning natural beauty, this area of western Ireland is far from the white-linen-tablecloth fine dining spots that McCauley had previously worked in. The couple, however, was drawn to the location, and in 2023, they decided to take on the challenge of opening a restaurant in this tranquil, isolated setting.
McCauley, who hails from Scotland but has lived in Ireland since 2013, shares that his connection to the region runs deep, with family roots in the area. After years of cooking in renowned kitchens, including Campagne in Kilkenny and Gregan’s Castle Hotel in County Clare, he felt it was time for a change. When offered a chance to lease the 200-year-old stone cottage, McCauley and Sophie were hesitant at first, but with Sophie being eight months pregnant, they decided to take the leap.
The cottage had to be transformed quickly, and with just six weeks to prepare, the couple faced a whirlwind of work. Two weeks before opening, Sophie gave birth to their daughter Iris. Despite the intense start, their restaurant quickly gained attention after receiving a rave review from The Irish Times in July 2023. By February 2024, Homestead Cottage was awarded a Michelin star, an achievement that McCauley never expected, especially so quickly.
Homestead Cottage offers a set menu that emphasizes local, seasonal ingredients. McCauley takes great pride in the fresh produce available in the area. He highlights Irish dairy as world-class and believes that Ireland’s beef and lamb deserve more recognition. The restaurant’s menu features locally sourced ingredients like Flaggy Shore oysters, Moher crab, Connemara scallops, and Burren beef. The use of ingredients from their garden also plays a key role in the restaurant’s success, with McCauley growing asparagus for the fourth year and looking forward to a bumper crop.
McCauley credits the restaurant’s success to the quality of local suppliers, particularly those like the Haugh family, who provide beef and lamb from their farm. Fiona Haugh, who runs the local butcher shop, says that McCauley’s cooking is “outstanding” and unlike anything she’s ever tasted. McCauley’s passion for using local ingredients and his meticulous attention to detail in selecting the best produce make his dishes stand out.
Despite the success, McCauley remains grounded and focused on the challenges that still lie ahead, particularly the struggles facing the restaurant industry. He is concerned about rising utility bills, food costs, and taxes, and is calling on the Irish government to support local restaurants with more training programs, especially in rural areas.
Homestead Cottage provides a cozy, welcoming atmosphere, with tables made from reclaimed wood and a crackling fire on colder days. McCauley emphasizes that fine dining doesn’t need to be formal or intimidating. He says, “The people who get it, they really get it.”
As the McCauleys approach their first anniversary with a Michelin star, McCauley remains focused on creating great food and ensuring their restaurant stays busy. While the Michelin star is an honor, McCauley’s priority is keeping the restaurant running and supporting their staff. As for the future, McCauley is excited about the upcoming dishes, especially when the season brings fresh crab, lobster, and, of course, lamb, wild garlic, and asparagus.
