Breac House, a small hotel located in County Donegal, Ireland, has a unique and inspiring backstory. Despite being opened by two inexperienced accountants from Dublin, Cathrine Burke and Niall Campbell, the hotel has become a remarkable success. Instead of relying on fancy products and global cuisine, Burke and Campbell have made a conscious effort to support and promote local craftsmanship, materials, and products that represent the best of Donegal. This commitment has played a significant role in the hotel’s success, as they have formed strong partnerships with local chefs, farmers, designers, and artisans.
County Donegal, often referred to as Ireland’s “forgotten county,” is positioned in the remote northwest corner of the country, far from popular tourist destinations like Dublin and Galway. However, it is home to a thriving community of contemporary food, design, and craft, which is starting to gain recognition both nationally and internationally. This diverse community consists of both long-time residents and newcomers, young entrepreneurs, and seasoned business professionals.
Among the notable individuals involved in this creative community are Bernie Murphy, a fashion designer, and Isobel Sangha, a bioengineer. Murphy lost her job at a local factory but went on to launch her own fashion collections, receiving praise from influential critics. Sangha, on the other hand, started the Donegal Natural Soap Company using materials sourced from Donegal, initially to help her son’s infant eczema. There are also individuals like Hannah McGuiness, a jewelry designer and the owner of the Donegal Designer Makers store, and Ciaran Sweeney, a chef who returned to his hometown to share his culinary memories and expertise at the Olde Glen Bar.
A common thread among these individuals is the impact of economic fluctuations on their lives. Ireland has experienced significant highs and lows over the past three decades, and these ups and downs have forced people to think about and pursue their passions. The recession, in particular, has motivated many to take action and seize opportunities.
The captivating landscape of County Donegal is another source of inspiration for the locals. With its rugged coastline, sandy beaches, majestic mountains, and vibrant flora, the region’s natural beauty is evident in its most famous product, Donegal tweed. The unique aspect of Donegal tweed is the inclusion of small flecks of bright colors on a neutral base, traditionally created using natural dyes from local flowers, moss, seaweed, and berries.
Kieran Molloy, who runs Molloy & Sons, a local tweed manufacturing business, explains that he and his father adapted and modernized the traditional tweed-making process to create lighter and brighter fabrics suitable for contemporary consumers. Their products now reach customers worldwide.
Tony Davidson and Lina Reppert, both with experience in the restaurant industry, realized their dream of owning a small establishment in Donegal. Despite skepticism from locals, they opened Fisk Seafood Bar and have successfully showcased the region’s finest seafood. This has contributed to a growing appreciation for local produce and a shift away from exporting the best seafood.
Breac House itself serves as a living museum, celebrating local food, craft, and design. They organize pop-up events featuring renowned Irish chefs, use soap from Isobel Sangha’s company, and display handwoven tweed blankets by Eddie Dougherty. Additionally, subtle design choices reflect the region’s history and culture, such as the incorporation of traditional longhouse proportions and the inclusion of Irish sweathouse elements in their wood-fired sauna.
The hotel’s four guest rooms share a tasteful aesthetic, combining natural elements, clean lines, and comfortable furnishings. However, the standout feature is the breathtaking view of the bay, mountains, and farmland, visible through floor-to-ceiling windows. Each room includes a terrace and a small bench by the window, allowing guests to take in the scenery. Ms. Burke’s homemade breakfasts, featuring locally sourced ingredients, further enhance the guest experience.
What sets Breac House apart from other businesses is its genuine approach. Unlike most establishments, Burke and Campbell did not cater to a specific demographic or target market. They simply built a place they believed would be exceptional and welcomed guests who shared their vision.
Despite challenges posed by the pandemic, the owners remain committed to their hands-on approach and have even expanded the hotel to four rooms. Their goal is to maintain their personal touch and provide guests with unforgettable experiences.
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