Breac House, a boutique B&B situated on Horn Head near Dunfanaghy, has nearly sold out for 2023. The establishment has gained attention for its commitment to local food, design, and craft. In a recent article, the travel section of a highly influential news publication praised the efforts of Cathrine Burke and Niall Campbell, the owners of Breac House. The article commended their decision to focus on the local community rather than relying on external influences. The success of Breac House is attributed to the collaboration with local chefs, farmers, designers, and artisans.
Since the publication of the article, Burke and Campbell have been overwhelmed by the positive response. They expressed their gratitude for the exposure it has brought to Donegal and highlighted the increased interest in the local makers and businesses mentioned in the feature. Breac House, designed by MacGabhann Architects, opened its doors in 2017 and quickly gained recognition, being named one of the best places to stay in Ireland by the Irish Independent. The B&B features four rooms with stunning sea views, and despite being almost fully booked for the season, there is still a possibility of cancellations.
Burke revealed that Breac House is already heavily booked for 2024, with numerous inquiries about other accommodation options in Donegal and even for 2025. The B&B offers a minimum two-night stay priced at €355 per night. The rate includes breakfast, a seaweed bath, a wood-fired sauna, a picnic backpack, in-room treats, and pre-dinner drinks. The New York Times, in its coverage of Breac House, focused extensively on the local food, design, and craft experiences offered. It highlighted various local businesses such as Muck ‘n’ Muffins pottery, Eddie Doherty’s handmade tweeds, and Bean & Goose chocolate. The article described Breac House as a living museum of local food, craft, and design. It also featured interviews and mentions of other local establishments, including the Donegal Natural Soap Company, Donegal Design Makers in Ardara, Fisk Seafood Bar in Downings, and the Olde Glen Bar in Carraigart.
Cathrine Burke shared that the inspiration for Breac House’s focus on local makers and producers came from a conversation with a guest in 2019. The guest, who turned out to be a journalist, returned to stay at Breac House later that year and again earlier this year. Burke believes that the article truly captures the essence of what Breac House and the local businesses it collaborates with stand for. The New York Times boasts over 10 million paid print and digital subscribers, with an average of 123 million monthly readers. Donegal, often referred to as Ireland’s “forgotten county,” has now gained recognition through the attention brought to it by Breac House and its commitment to showcasing the best of the region.
