Meet The Team
At the heart of The Bishop’s Buttery is a team driven by creativity, skill and a shared passion for exceptional hospitality. Led by Head Chef Stefan McEnteer, alongside Director of Culinary Stephen Hayes, our kitchen and front of house teams work closely together to create a seamless experience from the first welcome to the final course.
Exceptional food, attentive service and warm Irish hospitality come together to create an experience that is refined, relaxed and welcoming.
Stefan McEnteer
Head ChefOriginally from Kingscourt, Co. Cavan, Stefan graduated from Dundalk Institute of Technology in 2015. He went on to develop his skills under renowned Irish chefs Neven Maguire at MacNean House and Derry Clarke at Michelin-starred L’Ecrivain.
Stefan joined the opening team at Cashel Palace Hotel as Sous Chef in January 2022 and was appointed Head Chef in October 2023. Under his leadership, The Bishop’s Buttery was awarded its first Michelin Star in 2024 and has retained it ever since.
His cooking celebrates exceptional Irish ingredients, combining classical techniques with a contemporary approach focused on seasonality and the rich produce of Tipperary.
Eimear Hurley
Restaurant Manager Eimear Hurley joined Cashel Palace Hotel as Restaurant Manager in January 2022 and has played an integral role in the development of The Bishop’s Buttery and its Michelin-starred dining experience.
As Restaurant Manager, Eimear leads the front-of-house team, working closely with the kitchen and sommelier team to ensure every aspect of the guest experience is delivered to the highest standard.
Her approach is centred on warm, attentive Irish hospitality, combining the precision expected of Michelin-starred dining with a relaxed and welcoming atmosphere that makes every guest feel at home.
Farrah Scanlan
Head SommelierOriginally from Killaloe, Co. Clare, Farrah Scanlan developed her passion for wine through some of Ireland’s leading restaurants, including the Michelin-starred Oak Room at Adare Manor and Chapter One in Dublin.
Farrah joined Cashel Palace as Head Sommelier, bringing her experience and knowledge to The Bishop’s Buttery. She leads the restaurant’s wine programme, carefully curating a collection that brings together renowned estates, boutique producers, rare bottles and exciting discoveries.
Working closely with the kitchen, Farrah creates thoughtful pairings that complement the flavours and progression of each menu, combining expert knowledge with warm, approachable hospitality.