The Edinburgh Butter Co. was started in 2018 however it was on a trip to Australia in 2017 when the seed was sown. Hilary and Nick were in Australia, wandering around Sydney we passed a van with “Artisan Cultured Butter” written on it. After speaking to friends, it turns out there was a big movement of artisan butter producers following traditional techniques and focusing very much on the quality of the produce.
On the flight home we decided to start making different butters, we were running a supper club from our home at the time so used our guests to sample different butter flavours and production techniques. At the end of 2017 we decided to close the supper club and focus more on the butter. For the first 4 months of 2018 we drove around Edinburgh delivering individual sticks of butter to people that had been to our supper clubs. Getting feedback and understanding what worked and what didn’t.
From the kitchen in 2017 to now moving into a new 2,500 sq/ft production site things have changed quite a lot but what remains is the desire to make the absolute best dairy products we can, following more traditional methods of production and sourcing local ingredients.
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