Camus Farm

The Field Kitchen Restaurant and Gallery is the latest development at Camus Farm, a family-run on-farm licensed restaurant serving home-grown and locally-sourced fresh food from the land.

Camus Farm is a 30-acre organic holding centered on 3 large stone-built barns dating from 1850. Proprietors, Vic Sprake and Deborah Ni Chaoimhe bought Camus Farm in 2006 and set about renovating the derelict stone barns, in which they now reside.

With an interest in biodiversity, they reseeded the land to permanent pasture using a mixture of heritage grasses such as dogstail, cocksfoot and foxtail, along with clovers. Around the field boundaries planting hedges using hawthorn, blackthorn, buckthorn with native trees such as oak, ash and elm. Over the years these have become flourishing hedgerows and maturing trees.

For cattle, selecting one of Ireland’s native breeds, the Dexter, descended from the predominantly black livestock of the early Celts. The smallest native breed of cattle in Ireland, hardy and dual-purpose, producing excellent beef and milk.

Camus Farm is licensed with the Irish Organic Association allowing the sale of Organic Certified produce, initially in Clonakilty Market, all produce now supplies the Restaurant. An acre is dedicated to horticulture growing salad and vegetables. The cattle are 100% grass-fed and the beef is 28-day aged before delivery to the Restaurant.

Recent additions include walkways and nature trails around the Farm allowing diners to get up close to the cattle and wildlife. Buzzards, Peregrines and Kestrels are regularly seen, and dusk brings occasional sightings of Owls.

Camus is a venue for ceremonies, celebrations and gatherings with the option for overnight camping. With spacious indoor and covered outdoor facilities all weathers are catered for. On the high ground, overlooking Clonakilty Bay, is a Ceremonial Circle, modelled on local Ring Forts, available for weddings, handfastings and namings.

The award-winning Field Kitchen Restaurant is fully licensed with a range of wines, craft beers and spirits. Dinner is served at 7pm Thursday to Saturday, and 1pm Sunday. Everyone is served at the same time from a set menu prepared by Head Chef, Bob Cairns and Sous Chef, Simon Kershaw, using home-grown and locally-sourced seasonal produce. Tables can be laid out Banquet Style, indoors and outdoors, to accommodate larger groups. The Restaurant and Gallery is fully accessible with set down area, ramp and washroom. The Gallery showcases the work of local artists.

As the food is harvested and prepared to order it is reservations only via fieldkitchen.ie
or 023 886 9199.