Craig Newell has been Head Chef at the Butler Arms since 2011. Craig's career began when he worked as a commie chef in the Hotel in 2000. Craig went on to study Culinary Arts in Cork. As part of his training, he worked in Maryborough House Hotel in Cork. He went on to work in Peacock Alley and Fitzer's on Dawson Street in Dublin. Craig returned to the Butler Arms in 2011 as Head Chef.
Craig specialises in seafood and his Crabmeat Au Gratin is sublime. It is an extremely popular dish with the regular customers who frequent the hotel’s restaurants and Fishermen’s bar.
Craig only uses locally sourced produce for all his fish, meat and vegetable dishes. Craig is extremely accommodating and likes nothing more than to prepare and cook fish that's freshly caught by guests at the hotel.