Peter and Briege Campbell are a Mountcharles husband and wife team who have been bringing a genuinely unique catering experience to Donegal since 2017, built around live fire cooking and an uncompromising commitment to local sourcing.
The supplier relationships are at the heart of everything. All meat comes from EWS, the award-winning craft butcher in Donegal Town. Fish arrives fresh from Albatross Seafoods. Seasonal fruit and vegetables come from Ballyholey Farm, eggs from Glenborin Farm Fresh, and organic produce from Ronan at Shy by Nature in Inver. These aren’t just suppliers — they’re collaborators, and that spirit runs through everything Peter and Briege do.
As proud Food Coast Donegal members, they’re deeply embedded in the county’s food community. They are the anchor chefs behind the popular Ballyholey Farm long table summer dinners, where a rotating group of local chefs come together to produce a six-course menu celebrating the very best of Donegal food and drink. They cater for weddings, private dining, and corporate events, and partner with holiday rental properties across the county to bring the private chef experience to visitors staying in Donegal. Everything is cooked on a mobile charcoal grill, on-site and in the open — food as it should be.