The Johnstown Estate in Enfield, Co Meath, has announced the appointment of Tommy Butler as its executive chef.
The Corkman brings has more than 25 years experience of working in four star hotels.
Background
Before joining The Johnstown Estate, he was executive chef at Portmarnock Resort & Jameson Golf Links, a role he also previously held at Farnham Estate in Cavan.
Butler’s other prior experience in Ireland includes The Radisson Blu Royal Hotel Dublin, the Talbot Hotel Stillorgan and Clarion Hotel Cork.
Butler has also honed his skills internationally in France, where he worked in Michelin-starred restaurants including Le Relais De Sevres in Paris, and in Australia, where he discovered his love for fusion food.
'New Food Concepts'
"I am delighted to take on the role of executive chef at The Johnstown Estate," said Butler.
"I look forward to engaging with the already great team to elevate our offering and introduce some new food concepts and styles across the property for all our guests to enjoy.”
Television Career
A familiar face on Irish television, Butler regularly showcases his favourite recipes on Virgin Media’s Ireland AM for viewers to recreate at home.
Outside of the kitchen, Butler has a passion for training and teaching karate, a discipline which he has practiced for over three decades.
Parterre
In July, The Johnstown Estate in Enfield, Co Meath, announced the opening of Parterre, a new cocktail bar.
Parterre specialises in botanically-inspired cocktails (from €15), guest favourites include the Parterre Bloody Mary, the Spa Serenity, and the House Martini, featuring the signature rose and cucumber foundation and coastal botanicals of Hendricks Neptunia along with Lillet Blanc, sage oil and pickled cucumber.
To complement the high-end drinks offering, Parterre offers nibbles (from €4.50) like hickory smoked toasted almonds and marinated oriental mixed olives along with light bites (from €7) like Nori Tempura and a sharing charcuterie board.
Read more: The Johnstown Estate Opens New Garden Terrace Cocktail Bar
