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Ciaran Sweeney comes to Breac.House

← Journal | 13.04.18 by Breac. in News

Ciaran Sweeney comes to Breac.House

We are delighted to announce a series of very special food events at Breac.House this summer and autumn. Donegal native, Ciaran Sweeney, Head chef at Forest & Marcy, Dublin will create for our guests a modern seasonal tasting menu driven by all the glorious ingredients our special corner of Donegal has to offer. 

Booking is now open for the very limited residential packages for these special events. All-in package rate for 2 people of €700 (€650 October) for this 2 night Breac.House experience includes :

Bookings at our excellent local restaurants in Dunfanaghy can be arranged for the alternate night of your stay.

For further details about what we offer at Breac.House, and what’s included in the Breac.House experience, see https://breac.house/book

For bookings see our website at 

https://bookings.breac.house/ciaransweeney

2 Night Package with Dinner Dates for 2018

June

Saturday June 23rd- Monday June 25th(Tasting Menu on Sunday 24th)

July

Saturday July 21st– Monday July 23rd(Tasting Menu on Sunday 22nd)

Monday 23rd– Wednesday 25th(Tasting Menu on Monday 23rd)

October 

Saturday 13th– Monday 15th(Tasting Menu on Sunday 14th)

Monday 15th– Wednesday 17th(Tasting Menu on Monday 15th)

About Breac.House

Breac.House is a modern retreat at the far edge of Ireland. A place to get away in the complete sense of the word. Enjoy the modern luxuries of time, space and generosity - in our rooms, our hospitality and our surroundings.Our vision for Breac.House was to create a unique, contemporary retreat which would bring new visitors this very special part of Donegal. Breac.House brings together our love of all things Donegal, quality Irish design, real food, local heritage and, of course, the opportunity to explore the amazing beaches and mountains.

About Ciaran Sweeney

Originally from Downings, Co Donegal, Ciaran began working at the Rosapenna hotel aged 16. At Aged 23, he moved to England and  started working  as chef de partie, then quickly  moved on to become pastry chef  at the 2 Michelin Starred Champignon Sauvage in Cheltenham under the guidance of David Everitt-Mattiais.

When he returned to Ireland, he worked under Kevin Thornton for two years as senior chef de partie in Thorntons. He moved to start up The Greenhouse alongside Mikael Viljanen where he went on to become sous chef.

Upon leaving the Greenhouse in 2014 he went to cook in the Market Canteen in Blackrock with owner James Sheridan whilst also setting up the Culinary Counter, pop up restaurant alongside fellow chef Mark Moriarty. Ciaran then went on to do his own residency evening with Forest Avenue restaurant before the opening of Forest & Marcy where he now resides as head chef.