During pandemic-induced downtime, Mr. Campbell and Ms. Burke added a fourth room to the hotel, which they believe is the biggest they can become while still staying true to their ideal of a hotel run completely hands-on, by them.
They have also added multiday chef-driven experiences to replace the one-night pop-up dinners they previously hosted.
Breac House visitors can now meet guest chefs not just for a few words after dinner, but over the course of three days, visiting nearby farms together, eating meals and sharing drinks.
(The cost for two nights lodging and breakfast, as well as two dinners and excursions, is 2,950 euros for two.)
Breac House’s success, so evident at this meal, presents a perhaps unsolvable dilemma: How to provide this level of engagement and intimacy to the many more guests who want it, without compromising the essence of what a place like Breac House has created.
Persons:
Campbell, Ms, Burke, Cuan Greene, “, Covid
Organizations:
Breac, New York Times, Travel Dispatch
Locations:
Noma, Dublin