Our Story

The first The Butler’s Pantry was opened on Mount Merrion Avenue, Blackrock in November 1987. Fresh bread and cakes were baked every day while new dishes were being cooked on stoves and packed and sold to the customers from the pot. It was not unusual for customers to wait while mashed potato was piped on top of the shepherd’s pie or while a roulade was rolled and they would go home happy in the knowledge that the food had just come out of the oven.

Four years later, Mount Merrion was thriving and it was the right time to open a second location, this time in Donnybrook. A little second hand red Peugeot van delivered the food daily from Blackrock. Catering was provided for big and busy companies, dinner parties, christenings, birthdays, anniversaries and more, all serviced from the little kitchen at the back of a shop.

The business was growing very quickly and there was great demand for what was being done. As more and more shops were opened, there was a need for a bigger kitchen space. A state of the art kitchen facility was opened in Bray, Co Wicklow, where The Butler’s Pantry kitchen remains to this day.

Our Kitchen

At The Butler’s Pantry, we make all our food by hand and from scratch in our own kitchen. We rely on the finest ingredients, and we don’t use additives and preservatives, so our food has a shelf life of just a few days. Our menus are short and change with the seasons. The talented chefs and bakers in our kitchen are privileged to work with an abundance of wonderful Irish produce.

Our state of the art kitchen in Bray is where all of our food is lovingly prepared. The kitchen team is led by our Executive Head Chef, Ludovic Lantier. Ludovic has a Michelin star background and has worked for iconic restaurants including the Ritz Carlton group internationally. Our talented team of chefs bring a wealth of expertise and knowledge from a variety of backgrounds.

Our chefs and bakers are the beating heart of The Butler’s Pantry. In our kitchen in Bray, Co. Wicklow, 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.

Our Growers, Producers & Suppliers

All our food is traceable back to the farm. We source our fruit and vegetables as locally as possible, our trout from Goatsbridge in Co. Kilkenny, our mozzarella from Toonsbridge, Co. Cork, where the buffalo have Irish citizenship and our flour from Thatcher’s Mate, Co. Wexford.

Our fish is sustainable, our eggs are free-range and our butter is real. To make our dishes, our chefs use only the freshest ingredients, combined with simple techniques to bring out the natural flavours of the seasonal produce.

Our Coffee

Our coffee is provided by Silverskin Coffee Roasters which was founded by Brian Kenny who hand roasts our coffee in his state of the art roastery in Glasnevin. Our coffee is craft-roasted daily in small batches to guarantee freshness which allows us to maintain strict quality control throughout the entire roasting process.

It is packaged immediately in airtight, one-way valve bespoke packaging to maintain freshness. All of our staff are fully trained Barista’s to ensure that you get the finest cup of coffee in our shops.