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At The Butler’s Pantry we work with the best growers, producers and suppliers in Ireland. They make us what we are; bringing us the ingredients that make our food taste so good. We use only grass-fed Hereford Irish beef, and all our lamb is from Co. Wicklow, the garden of Ireland. TJ Crowe in Co. Tipperary supplies us with quality outdoor-reared pork, and our chickens are happy and 100% Irish.
We source our fruit and vegetables as locally as possible, our trout from Goatsbridge in Co. Kilkenny, and our mozzarella from Toonsbridge, Co. Cork, where the buffalo have Irish citizenship. Our fish is sustainable, our eggs are free-range, our butter is real, and we use pure Irish rapeseed oil for everything except our pesto. We even use Irish balsamic cider vinegar, a wonderful indigenous product produced from apple farmer David Llewellyn, in North Co. Dublin.
Our shops stock a selection of our favourite Irish artisan products, including Gubbeen chorizo and salami, Crossogue preserves and Lorge chocolate. Working closely with the artisan food community has helped us to develop our reputation for distinctive Irish cuisine with a modern twist.
Our Chefs and Bakers
Our chefs and bakers are the beating heart of The Butler’s Pantry. In our kitchen in Bray, Co. Wicklow, under the leadership of Niall Hill, we prepare fresh food for delivery to our shops twice each day.
Everything is done by hand, from the chopping of the onions to the mashing of the potatoes to the making of the pastry and the icing of our gorgeous cakes. We make all our food in small batches, because it tastes better that way, and we package and label everything by hand.
Fabrice Hergaux, our master baker, prepares his bread the old-fashioned way, by hand, using only premium natural ingredients. He proves his loaves on traditional French couches and carefully nurtures his sourdough starter, which has been on the go for almost four years.
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