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100% Butter, Naturally Softer

Hello! Welcome to the home of the Softer Butter Company.

After years of careful research, our butter beauticians and butter scientists have unlocked the secret to producing delicious, real butter that’s wonderfully easier to spread! It’s a truly ‘moo-mentous’ discovery for all you butter lovers out there!

How do we make pure, delicious butter that’s so much easier to spread?

Well, we can’t give all our secrets away, but let’s just say… Read more

 

Product information

Product Range

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250g Salted Butter Block

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250g Unsalted Butter Block

 

Salted Butter Block

Product Range

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250g Salted Butter Block

Flavour notes

Combines rich, slightly salted buttery tones with subtle lactic notes to deliver a well-balanced combination of flavours

Natural and convenient – easier to spread so it’s great for busy mums and dads.

Perfect for spreading easily onto toast, warm crumpets or hot, fluffy baked potatoes.

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  • Minimum Fat Content 80%
  • Ingredients :
    Butter (Milk), Salt (1.5%).
  • Allergy Advice :
    For allergens, see ingredients in bold.
  • Storage Instructions ::
    Keep refrigerated.
    Best before: see end of pack.
  • Additional Information :
    Suitable for Vegetarians.

 

Unsalted Butter Block

Product Range

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250gUnsalted Butter Block

Flavour notes

Combines rich, sweet buttery tones with subtle lactic notes for a well-balanced combination of flavours which won’t overpower the flavour of your dish.

Perfect for cooking flavourful dishes and baking your favourite yummy cakes. For some great ideas, visit

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  • Minimum Fat Content 80%
  • Ingredients :
    Butter (Milk), Salt (1.5%).
  • Allergy Advice :
    For allergens, see ingredients in bold.
  • Storage Instructions ::
    Keep refrigerated.
    Best before: see end of pack.
  • Additional Information :
    Suitable for Vegetarians.

 

Recipes

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Angela’s our Softer Butter Co Ambassador. She works prolifically in the food world, beginning her career as a personal chef working throughout Europe for a number of highly esteemed international clients.

Angela moved on into the restaurant business where she developed a relaxed style of cuisine with a strong Mediterranean influence and in 2010 opened the doors to her now highly acclaimed cookery school at the Llanerch Vineyard. After 5 successful years, it’s already been voted into the top 10 UK cookery schools by The Independent and The Telegraph.

Angela is proud to use Softer Butter Co butter in all her recipes and carries out kitchen trials on all the recipes she designs for us to ensure great flavour, texture, and convenience.

Angela’s helping us spread the word… click for more.

 
 

Recipes with Angela Gray

Asparagus with Hollandaise

The melting quality of the softer butter means you have your hollandaise a little quicker!

Serves 4

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INGREDIENTS
  • 20 fat spears of asparagus
  • Hollandaise Sauce
  • 110g Softer Salted Butter
  • 2 large free-range egg yolks
  • 1 dessertspoon white wine vinegar
  • Sea salt and black pepper
  • 2 tablespoons double cream
  • 1 tablespoon hot vegetable stock or water
  • A squeeze of lemon juice to taste

WHAT TO DO

Melt the butter in a small saucepan.

Place the egg yolks in a small bowl with the wine vinegar and whisk together to combine.

Choose a pan that the bowl will fit over and 1/3 fill with water and place over a high heat until simmering gently. Turn the heat down and place the bowl over the water, whisk until the yolks start to thicken slightly, then pour in the butter in a slow, steady stream, whisking constantly until all the butter is added and the sauce is thickened.

Use a cloth to remove the bowl from the heat, season with a little black pepper, stir in the cream and stock, and a little lemon juice to taste.

Have another pan on the heat with salted water. Trim the asparagus at the base to get rid of the fibrous stem. Then peel away the tough cuticles on the stem with a vegetable peeler. When the water is fast boiling, add the asparagus and cook for 5 minutes.

Drain well. Place a bunch of 5 spears per person and spoon over the hollandaise.

Note: If you are making hollandaise to serve with fish, use a little of the poaching broth, or a little fish stock to thin the hollandaise, it will give the sauce a delicious flavour.

Note: If your hollandaise curdles, remove it from the heat, add another egg yolk and pour in a couple of tablespoons of boiling water from the kettle – whisk like mad! This should do the trick.

 
 

Recipes with Angela Gray

Potted Seafood

The Softer Salted Butter is just perfect for this British classic, as it doesn’t solidify around the seafood when it’s chilled. The result is a deliciously easy spread straight from the fridge.

INGREDIENTS
  • 200g Salted Softer ButterGrated zest of a medium size lemon
  • ¼ teaspoon black pepper
  • ¼ teaspoon of ground mace
  • ½ teaspoon cayenne pepper
  • 100g chunks of salmon or trout
  • 150g raw tiger prawns – or brown shrimp
  • 150g white crab meat
  • 50g brown crab meat
  • 1 tablespoon chopped herbs – I use parsley, chives, fennel and chervil
WHAT TO DO

Gently melt the butter in a large frying pan, add the lemon zest, black pepper, mace, cayenne and chunks of salmon, poach gently over a low heat for 5 minutes.
Add the prawns and cook until coloured pink, remove from the heat and add the crabmeat and herbs, fold in.
Spoon and press into 6 ramekins, or a 500g kilner jar. I layer mine with pickled cucumber or samphire – serve with crusty bread. Delish!
Peel and de-seed 1 cucumber and slice thinly into long strips – a vegetable peeler makes easy work of this. If using

samphire, blanch 150g for 1 minute in boiling water, then refresh in cold water. Mix 4 tablespoons of wine vinegar with a teaspoon of sugar, add pepper and chopped chives, dill or fennel. Add the cucumber or samphire, mix well and cover. Leave for at least 30 minutes to marinade. Keep in the fridge before serving.

 
 

Recipes with Angela Gray

Savoury Butters

Use the summer months to grow herbs in the garden and make good use of them in your day-to-day cooking. We love making our own herb-based butters at the School and with the Softer Salted Butter, it is so quick and easy. Once made, you can use it straight from the freezer with roasted fish, pan-fried prawns, on grilled, barbecued and roasted meats, in sauces and in pasta dishes like our Tagliatelle dish recipe.

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Garlic and Herb Butter
INGREDIENTS
  • 1 pack Softer Salted Butter
  • 2 fat cloves of garlic
  • ¼ teaspoon black pepper
  • 1 small bunch of mixed soft leaf herbs e.g. chives, oregano, fennel, parsley, dill, chervil, basil or coriander (About 2 heaped tablespoons once chopped)
  • The zest of a medium lemon, plus the juice
  • 1 teaspoon fennel seeds

WHAT TO DO

To make the savoury butter you can simply blitz all the ingredients together in a food processor, but grate the garlic first.
However, I prefer to make it by hand on a board, so first mash the butter on your chopping board. Crush the garlic with the flat side of your knife, remove the skin and any green shoot that may be inside. Sprinkle with a little sea salt and work into the garlic by applying pressure through the flat part of your knife. Use the knife at an angle to comb the garlic toward you, push the garlic back and forth to paste it, then mix in with the butter. Sprinkle with black pepper. Remove the leaves of the herbs from the stem (except coriander – chop the lot, stems too, if using), and finely chop, mix with the butter. Finally work in the lemon zest, juice and fennel seeds. Place the butter onto a sheet of foil and roll into a log, and fold the edges to seal in the butter. Keep in the fridge. Once it is firm, remove and unwrap, cut into even slices, re-wrap and freeze for up to 6 weeks.

 
 

Recipes with Angela Gray

Tagliatelle with Summer Peas and Beans with Garlic and Herb Butter

Serves 4

INGREDIENTS
  • 150g each of peas and green beans, all blanched for 3 minutes and cooled
  • 1 small onion, sliced thinly
  • 75g prepared herb and garlic butter
  • 4 slices pancetta
  • 600g cooked tagliatelle
  • Basil to finish
  • Parmesan cheese to sprinkle
WHAT TO DO

Heat 25g of the herb and garlic butter in a large based pan. Add the onions and cook until soft, and slightly golden (add two tablespoons of water to help speed up the cooking and soften the onion without burning).

Cut the pancetta into small pieces and add to the pan and cook for a couple of minutes, then add the remaining butter and melt over a low heat. Stir in the peas and beans and cook for 2 minutes.

Add the cooked pasta, 100ml of water and mix everything through using 2 large spoons. Pop a lid over and leave everything to mingle for 5 minutes.
Serve in warmed bowls and top with fresh basil and a sprinkle of Parmesan.

 

Where to buy

Product Range

Softer Butter Co butter is now in chillers near and far – pretty cool!
Word’s spreading fast about the softer Butter Co and you can find it in all of these lovely retailers.

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If you can’t find Softer Butter Co butter in your local store, take the bull by the horns and angrily demand to see the manager! (Only joking, a polite tweet or email would be nice though)

…let’s start a Softer Butter Revolution!

 

Contact us

We’d love to hear from you

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Email Address
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The Softer Butter Company
Castle Dairies, 36 Sir Alfred Owen Way,
Pontygwindy Industrial Estate, Caerphilly CF83 3HU
Tel: 029 2088 6531