The allure of Irish butter in hospitality

As demand for premium, flavourful ingredients continues, Irish butter stands out as the natural choice – celebrated for its heritage, exceptional quality and unmatched provenance.

 

Known for its luxurious texture and creamy flavour, Irish butter has garnered global popularity and is now exported to over 145 countries. Bord Bia, Ireland’s food board, attributes this success to the unique production methods and high-quality practices of Irish dairy farms, many of which have been passed down through generations.

 

Produced from the milk of grass-fed cows that graze outdoors for up to nine months a year on lush pastures, Irish butter is prized for its creamy richness. Typically made from the cream of grass-fed cows, it produces a rich, vibrant yellow colour due to high beta-carotene levels – a product that is as sustainable as it is flavourful.

 

With Ireland’s temperate climate and rich soils, Irish dairy cattle enjoy a 95% grass fed diet, spending an average of 240 days grazing outdoors¹. This approach ensures exceptional milk quality and appeals to UK diners seeking high quality, sustainably produced products.

 

“Irish butter is steeped in knowledge passed down for centuries,” says chef Anna Haugh, who champions Bord Bia’s Irish produce at her London restaurant, Myrtle. She says: “Butter is a carrier of flavours like no other. Whether we smoke it, infuse it with spices, or burn it for nutty undertones, it can bring so much depth to a dish.”

 

Growing demand and culinary innovation

Demand for Irish butter has seen significant growth in the UK, US, and Europe, as chefs and diners seek out authentic, high-quality ingredients that align with sustainable sourcing values. According to David Kennedy, head of dairy at Bord Bia, “Irish butter’s unique flavour and texture are increasingly sought after as consumers demand high standards for taste and provenance.”

 

The creative potential of Irish butter is also capturing the attention of high-end restaurants. Haugh incorporates it into her dishes in inventive ways, from sea bass cooked in nutty burnt Irish butter to smoked butter mash – a testament to its versatility.

 

Infused butters and butter boards: A new dining experience

Irish butter’s rich, creamy texture makes it a perfect base for infused butters, allowing chefs to experiment with flavours from garlic and herbs to truffle. “Irish butter’s premium quality lends itself perfectly to these creative applications,” says Kennedy, noting a rising trend for butter boards in UK dining. At London’s Moro, for example, butter boards are served with artisan breads and charcuterie, inviting diners to savour the subtle differences across premium butters.

 

In fine dining, chefs are increasingly pairing Irish cheeses with unexpected ingredients. For instance, at the Pearly Queen in London, Cashel Blue is served with black fig and walnut cake – a surprising blend that balances savoury and sweet. Such innovations highlight the culinary potential of Irish dairy products in new and memorable ways.

 

Resilience and heritage in the global market

Despite global economic pressures and challenges in the dairy sector, Irish exports continue to thrive. Bord Bia’s chief executive Jim O’Toole underscores the industry’s resilience: “Our recent Exporter Sentiment study shows that despite market challenges, 73% of Irish food and drink exporters are optimistic about growth in 2024.”

 

As noted by Bord Bia, Irish butter continues to see significant demand, bolstered by its premium reputation, especially in markets with a growing appetite for sustainable, high-quality dairy. Notably, Kerrygold, Ireland’s most famous butter brand, is the number one butter brand in Germany and ranks second in the US.

 

Spotlight on independent producers and sustainability

Irish cheese, too, reflects the high standards of the country’s dairy industry, with artisan cheeses such as Cashel Blue gaining international recognition. Sarah Furno, co-owner of Cashel Farmhouse Cheesemakers, explains: “Our cheese’s unique flavour comes from milk produced by cows grazing on lush Tipperary pastures. It’s this local, natural environment that gives Cashel Blue its distinct taste.”

 

Supporting artisanal and independent producers

Both Irish butter and cheese showcase the commitment of independent producers to quality and sustainability. “Irish specialty cheeses remain independently owned, preserving their artisanal character amid a challenging economic landscape,” says Furno. Platforms like Instagram help connect chefs with these producers, offering a way to showcase and experiment with these unique products.

 

Haugh underscores the need to protect the heritage of Irish butter: “It’s a gift to the culinary world – a true ‘miracle ingredient’ deserving of celebration,” she says. 

 

Smaller-scale producers like Cashel Farmhouse Cheesemakers champion sustainability while maintaining the integrity of Irish cheese production. These artisanal producers keep Irish dairy’s authentic character alive, while platforms like Instagram help chefs and producers connect and experiment with handcrafted products.

 

The future of Irish dairy in hospitality

As the demand for premium ingredients continues, Irish butter and cheese will remain central to fine dining. From inventive butter boards and infused butters to bold cheese pairings, Irish dairy products provide chefs with the tools to craft exceptional dishes that celebrate Ireland’s rich dairy heritage.