There is a quiet confidence to Fara’s Restaurant. Not the kind that shouts for attention or hides behind formality, but one that settles into the room, steady and assured, and lets the food do the talking. It is the same confidence you sense when speaking to its Head Chef, Richard McKee, a chef whose journey has been shaped as much by patience and curiosity as by ambition.
McKee’s relationship with food began early, long before white jackets and professional kitchens. As a child, he was up before dawn cooking simple breakfasts at home, baking with his mother, learning instinctively how ingredients behave. By the age of fifteen, he was immersed in an Indian restaurant kitchen, one of two Irish teenagers surrounded by spices, tandoors, and flavours far removed from the traditional training ground. It was an education in seasoning, balance, and respect for flavour that still echoes through his cooking today.
His professional path was not linear. An initial detour into hairdressing and construction quickly revealed that his mind craved creativity and technical understanding rather than routine. Catering college followed, opening doors to demanding kitchens and formative mentors. Progression came through discipline and time rather than shortcuts, eventually leading to senior roles where standards were non-negotiable. Working in rosette-level kitchens taught McKee precision, consistency, and the quiet pressure of excellence, but also confirmed what he did not want: food that was impressive yet inaccessible, refined yet intimidating.
At Fara’s, that philosophy is clear. The restaurant is not about formality or spectacle. It is smart-casual in the truest sense, welcoming whether guests arrive dressed for a celebration or simply for a relaxed evening out. McKee describes the food as “simplicity done well,” a phrase often used but rarely achieved. Here, it feels honest. Dishes are stripped back so that ingredients can shine, with careful restraint replacing unnecessary complexity. Nothing is on the plate by accident. Every element exists to serve flavour, texture, temperature, or balance.
Spend time with the food and the layers reveal themselves. Crunch meets softness, sweetness offsets acidity, warmth contrasts with freshness. Techniques drawn from years of experimentation, from pickling to careful temperature control, are applied quietly rather than showcased. The result is food that feels intuitive to eat but deeply considered in its construction. It is cooking with intent, not ego.
GUEST EXPERIENCE
Asked about favourites, McKee resists the idea of a signature dish, though he admits to returning often to a rich Bourguignon-style sauce, built slowly and confidently, paired with carefully chosen accompaniments. It is telling that guests no longer ask for pepper sauce. The sauces speak for themselves. Staff understand the food because the food makes sense, and that understanding translates directly to the guest experience.
Perhaps most striking is how closely McKee’s personality mirrors what arrives at the table. Calm, organised, and balanced, he runs his kitchen without raised voices or unnecessary drama. Instead, there is structure, anticipation, and flow, a kitchen operating like a well-rehearsed orchestra. That harmony is felt beyond the pass. Plates arrive composed, consistent, and assured, reflecting a team working together rather than individuals competing for attention.
Looking ahead, McKee’s ambition for Fara’s is refreshingly grounded. Not awards, not expansion, not scale for its own sake. His goal is demand with restraint. A restaurant open multiple nights a week, fully booked at a comfortable number of covers, with a waiting list that speaks to desirability rather than exclusivity. Pride, for him, will come from sustainability, consistency, and guests returning because they trust the experience.
For diners in the surrounding area, the message is simple. Fara’s offers exceptional value for money, honest cooking, and quality ingredients treated with respect. Three courses at a price that feels fair, house-made breads that nod to McKee’s bakery roots, and service that supports the food rather than overshadows it. It is the kind of restaurant that surprises quietly, leaving you not overwhelmed, but satisfied and eager to return.
Fara’s does not try to be everything. Instead, it does one thing very well. And in today’s dining landscape, that confidence on a plate is something worth seeking out.
Dining cost is €47 for 2 Courses and €55 for 3 Courses.
Opening Hours for Fara’s Restaurant: Thursday to Saturday: 5.30pm to 9pm and Sunday: 2pm to 7.30pm.
Villa Rose Hotel & V-Spa, Main Street, Ballybofey, Co. Donegal, Ireland. Telephone: +353 74 913 2266 or email: info@villarose.ie
Fara’s Restaurant will have you spoilt for choice.
