1 Michelin Star Chef: Robbie McCauley, Chef/Owner Homestead Cottage

Robbie McCauley is chef/owner of Homestead Cottage in Doolin, County Clare, Ireland

Biography

Robbie McCauley, originally from Edinburgh, has worked in kitchens since the age of 16. At 17, he was accepted onto the Specialised Chef Scholarship with the Royal Academy of Culinary Arts at Bournemouth and Poole College, so he moved to London to complete the three-year apprenticeship with the RAC club [a private members club in Pall Mall]. There, he was part of a brigade of 65 chefs, learning everything from the bakery, pastry kitchen, and multiple restaurant kitchens.

During his time in London, Robbie also gained valuable experience in The Square, with Phil Howard and [the now] Three Michelin starred restaurant The Ledbury, as well as The Ritz, The Goring and Claridges. After 4 years in London, Robbie returned to Edinburgh to work at the Michelin-starred restaurant Number One at The Balmoral before moving to Ireland in 2013, where he spent over 10 years progressing up the ranks in the kitchens at Gregans Castle and Campagne in Kilkenny.

Homestead Cottage

A 200 year old cottage situated in County of Clare, Homestead Cottage offers a dining experience that captures the essence of Ireland's culinary heritage.

The restaurant opened in late June 2023 and provides a rustic yet elegant backdrop for Robbie's culinary creations. The atmosphere at Homestead Cottage is warm and welcoming, designed to make diners feel like they are part of an intimate culinary event.

The menu showcases the richness of local produce, with each dish crafted to highlight the ingredients' natural flavours. Robbie's approach involves a close partnership with local farmers and artisans, ensuring the menu reflects the freshest and finest products available.

Seasonality is a key driver when it comes to writing the menu, with dishes being both creative and comforting, providing a modern twist on traditional Irish recipes.

The Michelin Guide UK 2024 said of the restaurant, “It takes a brave soul to open a restaurant in a location as remote as this, but Robbie and Sophie McCauley have created a destination so charming, and with such brilliant cooking, that it was always destined to succeed.”

Culinary Philosophy and Dining Experience

Robbie’s philosophy centres around the purity of flavours and the sustainability of cooking methods. He believes in the importance of connecting with the land and its bounty, which is reflected in his use of locally sourced, organic ingredients.

This commitment to sustainability extends to all aspects of the restaurant, from the kitchen practices to the waste management systems. The restaurant's open kitchen allows diners to observe the art of cooking as it happens, adding a layer of engagement to the dining experience. The staff are knowledgeable and passionate, ready to share the stories behind the dishes and the ingredients used.

Other Michelin Star Chefs

1 Michelin Star Chefs: Endo Kazutoshi, Endo at the Rotunda

2 Michelin Star Chefs: Damien Grey, chef owner, Liath

1 Michelin Star Chefs: Colin McGurran, Chef Patron, Winteringham Fields

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