Childhood games can shape cravings for life, especially when they revolve around butter and shared family rituals. The writer remembers holding bright yellow flowers under relatives’ chins as a playful “test” of who truly loved it. That feeling never faded, now symbolized by a daily “Butter Lover” bracelet and constant curiosity. So they asked three demanding chefs to reveal their favorite brand, and every single one chose the same golden block.
Why three chefs chose the same butter
For these professionals, loyalty to one brand means it shines in everyday meals and on special plates. They all name Kerrygold Irish with the warm enthusiasm you might hear in an Ina Garten remark. They spread it on toast, stir it through hot pasta and spoon it over lobster tails for an easy finish.
Furthermore, they also insist that flavor begins long before a pack reaches the fridge. Todd English, a four-time James Beard Award winner, values that this dairy comes from cows grazing mainly on grass. He says pasture milk tastes richer and more complex, with light nutty notes that feel natural rather than heavy.
Because of those traits, this butter stands out against blocks made from more grain-fed herds. English finds the texture especially smooth, which helps it melt evenly and coat each bite. For him, one dependable brand beats a shelf of options that never quite deliver.
How this butter fits both baking and cooking
Chef Ashley Lonsdal, chef in residence for ButcherBox, also reaches instinctively for the same Irish brand. In her kitchen, unsalted blocks handle most tasks, from cookies and cakes to pan sauces and sautéing. She likes how the neutral base lets her adjust seasoning in tiny steps when she tests new recipes.
For more direct pleasures, she turns to the salted version instead. She loves it on radish toast, where cool crunch meets creamy fat, and on a warm scone that needs only a thin swipe. In those simple moments, she wants the salt to hit right away rather than hide among many spices.
At home, she mostly stocks unsalted sticks, then keeps Maldon flaky sea salt close by on the counter. She sprinkles crystals over hot food or mixes them in when softening this butter. That habit gives her one familiar product, yet plenty of control over the final taste.
From Irish grass to steakhouse garlic bread
Executive chef Michael Tsarnas of Gabriella’s Italian Steakhouse in New Jersey brings the same brand onto a roaring grill. He says it behaves well in a hot pan, helping thick steaks develop a deep, even crust without scorching. At the same time, the rich dairy adds depth, so each slice tastes full even before any sauce.
Tsarnas also relies on it for homemade garlic bread, where creaminess carries flavor into every corner of the crumb. He stirs minced garlic and chopped herbs into melted fat, then brushes the mixture over split loaves. In the oven, the surface turns crisp while the inside stays soft and fragrant, something his guests notice quickly.
For him, that mix of texture and taste explains why this butter earns space on the line during busy service. When a tool works under pressure, he trusts it at home too, whether for steak, bread or vegetables.
Balancing salted and unsalted sticks like the chefs do
Tsarnas likes to keep both salted and unsalted sticks ready, because that choice shapes seasoning as much as salt. When a dish is simple, he mixes chopped rosemary, thyme and garlic into salted pats for a quick spread. The herbs bloom in the warm fat, then ride straight to the palate on steak, potatoes or crusty bread.
He follows a different rule when a pan already holds many strong spices. In that case, he reaches for unsalted, which lets him taste as he goes and add crystals only when needed. The approach keeps sauces bright instead of muddy and prevents the quiet flavors from getting lost.
Home cooks can borrow his method by thinking first about what else is in the dish. If flavors are few, a herbed salted butter can safely carry more punch. If the seasoning list is long, unsalted gives gentle control and makes last-minute corrections easier.
Prices, memories and what their favorite brand suggests
The story behind this choice comes from the writer’s childhood. In a yard full of yellow flowers, they pressed petals under relatives’ chins as a joking “safety first” test of who loved the spread. Anyone who failed that glow, they claimed, could hardly be trusted, and that thought still shapes their taste.
Now that private rule meets the chefs’ opinions and clear shelf prices. One unsalted sixteen-ounce pack of Kerrygold was cited at $10.99 on Amazon, with another unsalted stick pack at $11. Salted sticks appeared at about $9, and a salted sixteen-ounce pack at $10.99.
In a way, this shared favorite feels like a calm voice saying that loving very good butter stays reasonable. It invites Ina-style enthusiasm without demanding complicated techniques or gear at home. One dependable block now links childhood games, restaurant kitchens and weeknight dinners with surprising ease.
Why this shared choice can quietly upgrade everyday cooking
When three chefs with sharp instincts echo one devoted fan, their answer deserves a closer look at butter. They return to the same block for toast, garlic bread, steak and quiet weeknight meals, because it behaves the way they need. The choice links childhood games, bracelets, restaurant lines and home tables without drama. If you adopt their habit, one small change in the dairy aisle could gently raise the bar for everything you cook.
