When the milk is separated into curds and whey, there is some cream left suspended in the whey. This remaining cream is removed from the whey, kept for a few days to ripen,which allows it to develop some extra flavour and it is then churned into butter. We add a little salt and then pat the butter by hand using traditional wooden butter pats. The butter has an unrivalled flavour and a wonderful marbling when you cut through it.
Our butter is used by several highly acclaimed restaurants including Sat Bains, Alimentum, Corrigans and Bentleys Oyster Bar.