From Ballyliffin to the World, Kieran Duey is on a mission at Nancy’s Barn

In the picturesque village of Ballyliffin, not far from the Pollan Strand and the world-famous golf links, chef Kieran Doherty ‘Duey’ has quietly built a food destination that has earned global acclaim - without ever straying from the rhythms of his home soil.

As the heart and soul behind Nancy’s Barn, a stone-walled café and bistro with a backstory as rich as its famous seafood chowder, Kieran has fused his love of community, simplicity and seasonal cooking into something truly unique.

Kieran’s culinary story began in childhood. Growing up in rural Donegal, food was never far from family, landscape, or memory. A fascination with an old hay barn - once belonging to the McLaughlin family, nicknamed the Nancys - would plant the seed for a dream. In 2008, that seed took root when Kieran purchased the very barn and began its transformation into a warm and welcoming café.

What began as a seasonal coffee shop evolved quickly and a few months ago Kieran and his staff marked the 15^th anniversary of the bistro at Nancy’s Barn.

“From day one, we’ve sourced all our fish, meat, and vegetables right here in Inishowen,” Kieran says. “We cook alongside the seasons. That’s the secret to food that tastes real, food with soul.”

This ethos - grounded in freshness, locality, and seasonality - defines everything at Nancy’s Barn.

Whether it’s fish landed in Greencastle, meats from local farms, or vegetables from nearby growers, the ingredients never stray far from their origin. The goal is not complexity, but authenticity. “Keep it simple, wholesome, and tasty all the way,” says Kieran, and it’s a philosophy that leaps off every plate served in the bustling barn.

Read more: Permission sought to change Clonmany parochial house into a community hub

Nancy’s Barn is perhaps best known for its signature dish: the award-winning seafood chowder, crafted with a subtle Spanish twist. Gluten-free and bursting with layers of flavour, it’s a dish that’s travelled far - from Ballyliffin to Rhode Island and Long Beach Island - and earned World Chowder Champion titles in 2017 and 2018.

But while the chowder has brought international recognition, it’s the atmosphere that draws people in. The stone walls may be old, but inside the place hums with a welcoming energy - the kind you only find in places built on heart.

Recognition has followed steadily. From All-Ireland Chowder Champion in 2016 to Café of the Year for Ulster in 2019, and even a Business All-Star accolade at Croke Park, Kieran’s vision has caught the eye of food critics, celebrities, and everyday diners alike. Guests from all walks - including Sarah Duchess of York Ferguson, Rachel Allen and Ryan Tubridy - have stopped by for a taste of Donegal hospitality done right.

Despite the accolades, Kieran remains focused on the future, and on nurturing the next generation. With plans underway for a cookery school and fresh produce growing tunnels on Doagh Island, the next chapter of Nancy’s Barn is about more than serving meals. It’s about passing on knowledge, creating opportunities, and showing young chefs that greatness can grow from Donegal soil.

“I love cooking and entertaining,” he says. “I’m passionate about mentoring young chefs and entrepreneurs and showing them that you don’t have to leave rural Ireland to make something incredible happen.”

That message is central to Kieran’s legacy: food as connection, cooking as community. At Nancy’s Barn, every dish tells a story - of land and sea, of tradition and innovation, of one chef’s belief that Donegal has all the ingredients needed to inspire the world.

In an age of fast trends and fleeting fame, Kieran Duey’s approach feels timeless - rooted, resilient and refreshingly real.

This feature appeared in Donegal Life magazine earlier this year. The current issue is in shops now, packed with a fantastic selection of local interviews, travel, food and drink, entertainment and more.