Hartes was re-opened in December 2009 by brother’s in-law Paul Lenehan and Ronan Kinsella. Formerly known as Ollie’s or the Vatican this bar was always known to be a busy and well run establishment a reputation which has been maintained with the new image and name.
“With over 30 years of experience and knowledge behind us we thought that Kildare town was ready for a Gastro Pub”. …. Paul.
Proud members of the Restaurants Association of Ireland, the Vintners Association of Ireland and Good Food Ireland Hartes has firmly put itself on the map. We source our food and drinks carefully, providing high quality, fresh and sustainable products whenever possible. Our staff strive for excellence in the creation, preparation and service of our meals, for example we can recommend the perfect craft beer accompaniment for your main course or even help you choose from our extensive gin menu. It is our ambition to create a hospitality business where service, quality, value for money and consistency are always the main focus.
Hartes is part of the Pro-Gastrobars Group, currently with three strong businesses in Dublin & Kildare, with more ventures pending, and currently over 70 team members. With such a diverse range of sites we are always looking for motivated people and there are always prospects of advancement for the right people.
We invest in our team and want to bring them with us on this journey. We are always on the lookout for talented & motivated bar staff, waiting staff, chefs, porters. Is this you??
Its very simple, we believe in what we do, we work hard, believe in serving great Irish food and drink. We are part of Good Food Irealnd, McKenna’s Guides. Hartes is now in The Michelin Pub Guide. We look for driven, motivated people who are as passionate about food & drink as we are, and enjoy the the buzz of fast paced but highly skilled food & bev service.
Barry Liscombe Head Chef “Our customers enjoy reading all about the people involved and we state clearly on our menus that we use only sustainable fish, fully traceable Bord Bia approved Irish beef, poultry, pork and bacon and support Irish artisan suppliers. Beef and lamb are sourced from Haynestown Meats in Newbridge, our free range pork from Pigs on the Green in Co. Offaly. Our chicken comes from Curragh foods and Ballysax, both in Co. Kildare, Wrights of Marino supply us with fish and shellfish and our exotic mushrooms are grown by Lucy Deegan and Mark Cribbin’s Ballyhoura Mountain Mushrooms, in North Cork. We use our menus and our website to pass on the stories behind our valued food and craft beer suppliers”.
Our Philosophy for the cookery school is the same as it is for the chefs we train day in day out in the kitchen, it is not to show you how to cook this and that, that’s the same as painting by numbers, but to open your minds to what you can do with the ingredients, create your own recipes, and to inspire you to throw out every old rule you had about what you should and shouldn’t do, and let your taste, smell and touch rule all.