The Field Kitchen Restaurant at Clonakilty’s Camus Farm is firmly established as a West Cork destination for seekers of truly special dining experiences. Vic Sprake and Deborah Ní Chaoimhe are the inspirational husband and wife duo behind Camus Farm, with this summer celebrating their award-winning restaurant’s fourth season.
Set in 30 acres of West Cork hills and serving a seasonal 4-course set menu, The Field Kitchen offers an authentic field-to-fork experience with much of the produce served grown or reared on the farm. As an organic farm, sustainability, biodiversity and animal welfare are at the heart of everything at Camus Farm.
Having spent years planting thousands of trees and nurturing the fields, Vic and Deb decided to open The Field Kitchen sharing their passion for biodiversity, delicious high-quality seasonal food and opening up their panoramic views of Clonakilty to diners and visitors from Easter to Christmas annually.
Head-Chef-of-The-Field-Kitchen-at-Camus-Farm-Bob-Cairns
Head Chef of The Field Kitchen, Bob Cairns and his talented culinary team create magic in the restaurant, with a focus on zero food metres, zero food waste and transforming simple, seasonal ingredients into sensational dishes. Shortlisted for Chef of the Year 2024, Chef Bob Cairns curates seasonal set menus, including carne, vegetarian and vegan offerings, prioritising where possible the organically certified produce on-farm.
The head grower at Camus Farm is Jason Linton, supplying daily a large range of organic vegetables to Head Chef Bob Cairns’s crafted menus at The Field Kitchen. Camus Farm is licensed with the Irish Organic Association and has an acre of land dedicated to horticulture growing salad and vegetables. The 4-course set menu at The Field Kitchen is updated monthly with a focus on showcasing what crops are in season.
For bookings and more information on Camus Farm and The Field Kitchen Restaurant please visit www.fieldkitchen.ie
