Garlic is fermented for two weeks to caramelise it and then added to our rich creamy butter, giving a subtle sweetness. It’s great on everything.
Shelf life of 12 weeks.
Allison and Will Abernethy inherited their butter making skills from previous family generations and in 2005 decided to turn their hobby into a business.
Initially going to local agricultural and vintage shows to demonstrate how cream is churned and turned into butter, they soon realised there was a demand for their product.