Top chef labels Abernethy Butter "amazing"
Northern Ireland's Abernethy Butter, an award winning specialist in hand churned butter, has been described as "amazing" by one of the
UK's top chefs.
Andy McFadden, head chef at London's Michelin-starred L'Autre Pied, is the latest top chef to endorse the quality of the hand-washed,
hand-churned, hand-patted and hand-rolled butter from the Northern
Ireland artisan enterprise.
He joins other chefs such as Heston Blumenthal, Marcus Wareing and
James Martin in supporting the butter that's produced by husband andwife team Will and Allison Abernethy on their small farm in Dromora county Down. The couple use milk from grass-fed herds.
McFadden, commenting on the butter in Great British Food magazine,
says: "Allison and Will's life is in the butter. Fair play to any
chefs who want to make their own, but how can it be as good as
theirs?
"It was recommended to me a couple of years ago by a chef working
for Marcus Wareing who came to eat here. Our bread's a big deal to
us, and he said if we wanted to take it to the next level we had gotto serve the best butter with it. I thought the butter we had was
really good but this is totally different. It tastes amazing."
Food writer Anna Blewett adds: "This is no lie. The very yellow rolls, speckled with salt crystals that slightly ooze moisture, are hardand brittle, the face crumpling as the knife shears off a slice. It
tastes divine: a strong first hit of salt is followed by an
incredibly creamy, sweet taste, and a clean finish. No wonder Andy'steam crack through more than 40 rolls a week."
Abernethy Butter was formed in 2005 by the couple to maintain a
tradition of handcrafted butter. The small company has won a series of awards for its portfolio of handmade butters and butter fudge.
In addition to its original butter, Abernethy has developed a smokedbutter and one with dulse (Irish seaweed) and sea salt. It won a
Great Taste Award for its dulse and sea salt butter in the recent UKGreat Taste Awards.
UK's top chefs.
Andy McFadden, head chef at London's Michelin-starred L'Autre Pied, is the latest top chef to endorse the quality of the hand-washed,
hand-churned, hand-patted and hand-rolled butter from the Northern
Ireland artisan enterprise.
He joins other chefs such as Heston Blumenthal, Marcus Wareing and
James Martin in supporting the butter that's produced by husband andwife team Will and Allison Abernethy on their small farm in Dromora county Down. The couple use milk from grass-fed herds.
McFadden, commenting on the butter in Great British Food magazine,
says: "Allison and Will's life is in the butter. Fair play to any
chefs who want to make their own, but how can it be as good as
theirs?
"It was recommended to me a couple of years ago by a chef working
for Marcus Wareing who came to eat here. Our bread's a big deal to
us, and he said if we wanted to take it to the next level we had gotto serve the best butter with it. I thought the butter we had was
really good but this is totally different. It tastes amazing."
Food writer Anna Blewett adds: "This is no lie. The very yellow rolls, speckled with salt crystals that slightly ooze moisture, are hardand brittle, the face crumpling as the knife shears off a slice. It
tastes divine: a strong first hit of salt is followed by an
incredibly creamy, sweet taste, and a clean finish. No wonder Andy'steam crack through more than 40 rolls a week."
Abernethy Butter was formed in 2005 by the couple to maintain a
tradition of handcrafted butter. The small company has won a series of awards for its portfolio of handmade butters and butter fudge.
In addition to its original butter, Abernethy has developed a smokedbutter and one with dulse (Irish seaweed) and sea salt. It won a
Great Taste Award for its dulse and sea salt butter in the recent UKGreat Taste Awards.