Crafting consistency at Tartine at the Distillers Arms

For seventeen years, Tartine at the Distillers Arms has been at the heart of Bushmills’ hospitality landscape.

Under the stewardship of chef-patron Gary Stewart, the restaurant has evolved from a local favourite into a benchmark for consistency, community engagement and the authentic use of Northern Irish produce. Stewart’s business philosophy is defined by longevity, leadership and loyalty, and his approach offers valuable lessons for the wider industry.

Seventeen years of success

When Gary Stewart first took the lease on the historic Distillers Arms building, he recognised both its potential and its past. “Initially, the Distillers Arms was a pub. I had eaten in it many years ago when it operated as a gastro-style venue and it had always been a favourite place of mine,” he recalls. “At that stage, I was running a very small operation in Ballintoy, above a pub, which opened only during the summer months. I had always hoped to find somewhere that could operate year-round, and when the Distillers Arms came up for lease, I saw an opportunity.”

That was seventeen years ago. The decision was driven by both business sense and local understanding. “Bushmills has always been a busy village and a tourist hub. I knew that if I could restore the building and focus on quality, it could become a success again,” he explains.

Stewart was careful not to erase the location’s legacy. “I decided to retain the name ‘Distillers Arms’ because people were familiar with it and it already carried a reputation. I simply added ‘Tartine at the Distillers Arms’ so that our identity would be clear while also maintaining a connection to the site’s history.”

Preserving character, creating atmosphere

The physical building remains a defining feature of Tartine’s identity. “The property is a bit like having a restaurant in an old townhouse,” Stewart says. “It was once the home of the distillery owners and later became a hotel and a pub. Today, it serves as a restaurant, but we have retained as much of the original character as possible.”

Inside, the blend of historic and contemporary design creates a distinct sense of place. “We kept the old stone, the bare brick walls and the timber beams. Guests dine beside original fireplaces, which in winter add an atmospheric glow. I wanted to balance heritage with comfort and make it feel both elegant and welcoming.”

Stewart deliberately designed Tartine to feel like an extension of home. “I wanted it to be warm and familiar. The restaurant has polished wooden floors, turf fires and candlelit tables in the evenings. It has that genuine Irish homeliness that encourages people to relax,” he notes.

The service ethos reflects this same philosophy. “Our staff are trained to be friendly, conversational and professional. We attract many tourists who are often visiting Northern Ireland for the first time, and they appreciate that natural Northern Irish hospitality. A genuine welcome is an essential part of the experience.”

Stay tuned for our November issue to read the FULL FEATURE next week.