WestCork Gallery
Original Artworks in WestCork Gallery
The Field Kitchen Restaurant, Clonakilty, houses a WestCork Gallery featuring original works by local artists. Set in WestCork hills just outside Clonakilty Town. Dining at The Field Kitchen is different. We offer a set menu determined by what is in season locally. Reservations are essential as our fresh vegetables are harvested daily to order. The first course is served shortly after 7pm. Drinks are served from 6pm.
December Special €40 off drinks with taxi receipt to Camus Farm.
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Fuinneamh (Energy)
110x80cm acrylic
Tranquility Within
80x80cm acrylic
In The Dreaming Time
50x40cm acrylic
Local Artists in WestCork Gallery
Camus Organic Farm in the WestCork hills centred on 3 stone barns dating from 1850. Victor and Deborah purchased Camus Farm in 2006 and set about renovating the derelict stone buildings, in which they now reside.
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Deborah Ní Chaoimhe was born in Galway in 1971. She grew up on the Curragh of Kildare. She studied ceramics and fine art in Dun Laoghaire College of Art and Design (now IADT) from 1989 – 1993. In 2014 Deborah completed a Masters in Art Therapy (Hons) and opened her private practice in Clonakilty in 2015. Prior to that she worked as a community artist for fifteen years. During this time she exhibited in multiple exhibitions and has been awarded several grants from the Arts Council, including a two-year Artist in Residence grant from Kildare County Council, for a project called Guth ón bPortach (Voice of the Bog). Several galleries including the Private Collectors Gallery in Innishannon have represented Deborah.
The haven she and her husband have created on their organic farm in Clonakilty influences Deborah’s work in painting, sculpture and ceramics. She is fascinated by the idea of 'the veil between worlds’ which is often referred to in old Irish tradition. She considers her current paintings to be ‘Soulscapes' or 'Portals' which is her way of honouring loved ones who have passed on as well as celebrating life. Each impasto image is built up with multitudinous layers of paint which are often scraped back in places to reveal hidden treasures.
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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, reseeding 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 alder. Over the years these have become full 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 local Farmers’ Markets, all produce now supplies the Restaurant. An acre is dedicated to horticulture growing salad and vegetables. The Beef is 100% Grass-fed and 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.
There is a short walk from Car Park to Field Kitchen, with a Set Down Bay at the Restaurant for the less mobile. We aim to keep the Farm car free and encourage our visitors to enjoy the sights, scents and sounds of the landscape. This walk is referred to as ‘the first course’, as it is a feast for the eyes and ears. The botharín is lined with lush hedgerows and maturing trees, home to numerous birds and butterflies.
The vegetables, grown in a walled garden and two large tunnels, are harvested hours before service to ensure maximum freshness. When Camus Farm Dexter Beef is on the menu, it is from 100% organic grass-fed cattle, and aged for at least 28 days. Over winter, the cattle are fed farm-made hay, saved over the summer months each year. The menu is complimented by local craft beers on draught and an old world wine list featuring small scale producers. Vegetarians, vegans and special dietary requirements are welcome.
Water is drawn from the on-Farm well. Solar thermal panels contribute to our hot water and solar photovoltaic panels contribute to our electrical power. A large log-burning stove, using our own farm grown firewood provides the heating over Winter. The small amount of food waste generated by the Restaurant is composted on-farm and used to improve our soils.
Reservations are essential at the Field Kitchen as the food is harvested and prepared to order. Autumn opening hours are from 6pm Friday and Saturday, and from noon Sunday. To book online or purchase gift vouchers visit fieldkitchen.ie.
We serve seasonal food which, as much as possible, we produce on-Farm. Our three Set Menus (carne, veggie, vegan) are determined by what is in season. This supports our Zero Food Metres and Zero Food Waste ethos. Beyond the Restaurant, there are nature trails to explore with panoramic views over Clonakilty Bay, or get up close to the suckler herd of native Irish Dexter Cattle.
The Restaurant also offers free camping and free overnight parking for diners.