The Bishop’s Buttery is located within the historic Cashel Palace Hotel in Tipperary. It was awarded its first Michelin Star in February 2024, just two years after opening. The restaurant serves a refined menu focusing on Irish ingredients, prepared with contemporary techniques. The culinary team is led by the Culinary Director Stephen Hayes and Head Chef Stefan McEnteer, both of whom are original members of the Cashel Palace opening team.
Hayes previously served as Head Chef at the Michelin-starred Cliff House Hotel in Waterford and honed his skills at the three-star Restaurant De Librije in Holland. McEnteer joined as Sous-Chef in January 2022, bringing experience from renowned Irish chefs Neven Maguire and Derry Clarke. He was promoted to Head Chef in 2023.
Two menus are available: the table d’hôte (€140pp), a set-price multi-course dinner focusing on seasonal ingredients, and the tasting menu (€165pp), offering a broader exploration of the kitchen’s creativity and regional produce. Both feature elegantly presented Irish seafood, heritage meats with seasonal accents, inventive vegetable dishes, and refined desserts made with local dairy and fruit. Wine pairings are expertly curated by Sommelier Farrah Scanlan.
Our recent dining experience was highly impressive, delivering a well-executed and thoughtfully constructed meal from start to finish. The room combines vaulted stone ceilings with a warm, inviting atmosphere. A large open fire at the centre serves as a cosy focal point, adding to the charm of this elegant dining space. Our table was ideally situated beside the fire, and a handbag hook was thoughtfully provided.
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- Image credit: The Bishop’s Buttery
We opted for the table d’hôte menu, which was advertised as a three-course meal. In reality it offered far more than that.
Our meal began with bread that set a strong tone for the courses to follow. The Traditional French Baguette was crisp and airy, while the Milk Bread with honey and fennel pollen was impressive with a soft texture and subtle sweetness. These were served with a rich, savoury Caramelised Onion Butter and a clean, classic salted butter.
Next came the Amuse Bouche, which demonstrated remarkable skill in miniature form. The Beef Tartare Tartlet, topped with cured ox heart and a hint of smoked emulsion, was bold yet balanced. The Goujère filled with Cais na Tire custard and finished with black truffle was especially memorable.
A warm mushroom tea followed, with parmesan foam and a touch of onion powder, providing a simple yet refined palate cleanser.
For the starter, I had the Irish Sea Scallop, perfectly cooked and paired with apple, Oscietra Royal Caviar, and a subtly spiced Vadouvan sauce that brought the flavours together.
For the main course, I had the Beef Sirloin, served with slow-cooked Ox Cheek crowned with a crisp beef fat crumb. The Cevenne onions and velvety Bordelaise sauce brought depth and warmth, complemented by the sides: creamed mashed potatoes and almond-studded broccoli.
My dessert featured Tipperary strawberries, paired with silky vanilla panna cotta and a bright basil crèmeux, accompanied by strawberry ice cream and a crisp sable to provide texture and contrast.
Finally, to conclude the meal, we were served Petit Fours, including a Lavender and Lemon Macaron, a Peach and Prosecco Pâte de Fruit, and an Orange and White Chocolate Bonbon. They provided a delicate and beautifully crafted ending to the meal.
Overall, it was an exceptional dining experience. While the meal lasted three hours, which felt somewhat lengthy, each course was thoughtfully prepared, beautifully presented, and thoroughly enjoyable. The generous portions made the experience both satisfying and good value for money. The service was attentive and informative without ever being intrusive.
This restaurant is truly deserving of a Michelin star. Even if you’re not staying at Cashel Palace, I would highly recommend visiting. A drink in the adjacent Guinness Bar, before or after dinner, perfectly rounds off the experience.
The Bishop’s Buttery is open Tuesday to Sunday, with bookings available from 6.30PM to 9PM. Advance reservations are required.
For more information, visit https://www.cashelpalacehotel.ie/dining/the-bishops-buttery.
Cliona was a guest of Cashel Palace; however, all opinions expressed are her own.
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- Image credit: The Bishop’s Buttery