Meet the Chef

My name is Gerard Dunne and I’m the executive chef here at Butler House and Garden since June 2017, my main task was to introduce a food and beverage operation to the existing property. I’ve put together menus for brunch, lunch and afternoon tea, seven days a week. I also have an exclusive package put together for bespoke private weddings.  Along with my team of chefs our main aim is to ensure every dish is perfect and his ethos is that the best meals start with the best ingredients. Wherever possible I source the finest local, natural, organic and seasonal ingredients within a 60-km radius of the property. my classic, generous, deeply flavorsome dishes display true technical precision, as well as a close relationship with the source of every ingredient, be it fisherman or gardener.

By day our dining room is flooded with light from three tall bay windows overlooking our walled garden & with a backdrop of Kilkenny Castle. High original 18th Century plasterwork ceilings and chandeliers add elegance, while on the corniced walls we proudly display fine art from the Sir Basil Goulding collection. Fine linen, bone china and silverware are featured on our table settings, while the parquet floor recalls the building’s Georgian past.

Serving brilliantly executed local classics, Butler House Tea Room menus are equally suited to a three-course celebration or a light bite in the middle of the day. Samples include generous salads, Kilmore scallops, Butler farm organic chicken, Andarl farm braised organic pork, sea bass and finishing with old style classical homemade desserts. My Lady Eleanor butler Afternoon Tea experience features all homemade sweet and savory produce.


This is where the weekly menu planning begins.

I source seasonal vegetables from Rivers Field Farm, where weekly I get an update on produce from the cold frames, vegetable plots and seasonal borders.

La Rousse Foods source meats for me from across the county, Andarl Farm organic pork is featured on our lunch menu & smoked salmon from Duncannon.

Trisha Butler and her family provide organic chickens from their farm in Co. Kilkenny and our free-range duck is supplied by Mary and Tony Walsh also in Kilkenny.

High Bank Orchard supplies us with apple syrup and apple treacle for our in-house homemade Costello’s ale and treacle brown soda loaf. Why not take one home, on sale at reception.

Fish is landed from the day boats on the south coast and delivered by the Kilkenny Fisherman’s Market Company.

Glenilen Farm in Co. Cork supply our butter.

we make our own homemade raspberry jam and lemon curd for our buttermilk scones.

The sausages which will be featured shortly on the new breakfast menu are a special blend specifically made for Butler House by Grogan and Brown artisan butchers nearby in Loughboy.

And finally, my cheese board selection celebrates the remarkable rebirth of Irish cheeses from small farms all over the county.

Our coffee beans are from Coffee Perfection and our special blend teas ive sourced from Ronnefeldt Fine Loose Teas to compliment your afternoon tea and in-house menu.