Latest news with #flavoredbutter
Telegraph
9 hours ago
- Lifestyle
- Telegraph
How to make your own flavoured butter (and save money)
It may be one of the priciest items in my fridge but proper butter is one ingredient I'd never be without. What joy would there be in a fluffy jacket potato were it not for the knob of melting gold? And as evidenced by the influx of highly enticing flavoured butters appearing both on the supermarket shelves and on my TikTok feed, I know I'm far from the only butter lover out there. So popular is the current 'buttertok' trend that social media star chef Thomas Straker, creator of salt and vinegar crisp butter among many others, now has his own eye-catchingly packaged range – including Cinnamon Bun (£2.85 for 115g; £2.48 per 100g, at Sainsbury's) – on the shelves at major supermarkets. Waitrose has reported a huge surge in sales of flavoured butters; especially its excellent-value frozen Garlic & Herb Butter (£3.50 for 200g; £1.75 per 100g), sales of which are up an incredible 569 per cent compared to this time last year. Meanwhile, M&S has introduced a top-tier flavoured butter line including smoked paprika and chilli (£2.75 for 100g) and a truly delicious Parmigiano Reggiano & Truffle butter – though at £3.75 for 100g, it's one to keep for special occasions. But with the price of butter already at a premium, is it worth shelling out even more for flavoured versions? I certainly see the appeal: their ability to instantly add a touch of magic to the most basic of foods, from an ear of corn to a simple seared steak or thick slice of toast, makes them worth keeping close to hand, especially when you're short on time and desire an easy flavour boost for dinner. But why splash the cash when they're so easy and, in most cases, much cheaper to make at home? Supermarket own-label British butter is currently priced around 80-90p per 100g and the additional ingredients can cost from just a few pence upwards depending on what flavours you go for. With savings to be made and a medley of flavours to experiment with, homemade flavoured butter is win-win. If you've got your own favourite blends, do share them with me in the comments below the article. If not, here's a quick guide and six delicious ideas to get you started. Skip to: The butter Straightforward supermarket own-label butter is perfect for flavouring. Choose unsalted as this provides the best flavourless base with which to work; salt can later be added to taste depending on the ingredients you add. Take it out of the fridge at least two hours before you use it so it's soft enough to blend in the flavours easily. If the butter is still a little firm, give it a quick beat with a wooden spoon or whisk until it's spreadable. Avoid types that spread straight from the fridge as you want the butter to set firmly once you've added your flavours. Back to index The flavours There are no limits here and you can go sweet or savoury, but plump for ingredients that pack a punch rather than mild-tasting additions which need to be used in large amounts to carry through. This is particularly important when adding liquids – you don't want to over-soften the final texture too much, so use a small amount of strong espresso or dark maple syrup, for example, rather than a delicate, golden style. Taste and adjust the finished butter to balance the flavours in the same way you would if making a dressing (or a cocktail for that matter), adding more sweetness, salt or some acidity, as needed. Back to index How to blend It's simply a case of mixing together room-temperature butter with your favourite flavourings. While a bowl and wooden spoon will suffice, an electric whisk or food processor (as I've used in the recipes below) will take the effort out of blending the ingredients together. Though if you do choose to beat the mixture by hand, any unevenly blended butter with visible marbling is still very attractive when sliced into discs or scooped into. Back to index How to store To maximise freshness and minimise odour transference (butter easily absorbs pungent smells), it's important to keep your flavoured butter chilled and airtight. Either pack it into a sealed container or wrap in greaseproof paper, rolling it to form a tight cylinder. Twist the ends then, ideally, place in a food bag for extra protection. Slice off discs from the log when ready to use, or spread or scoop directly from your container.
Entrepreneur
26-05-2025
- Business
- Entrepreneur
Butter, Boldness, and British Farming
Opinions expressed by Entrepreneur contributors are their own. You're reading Entrepreneur United Kingdom, an international franchise of Entrepreneur Media. All Things Butter - with its Instagram-rooted origins, chef-crafted recipes, and striking packaging - was born not just out of passion, but from a pointed dissatisfaction with the supermarket shelves. "Our initial inspiration for the business was born from the lack of innovation we were seeing on supermarket shelves and in the dairy industry," Hopkinson explains. "We wanted to launch a brand that appealed more to a modern consumer versus everything else that was currently in the market." That discontent turned into disruption. The duo wasn't content with simply offering unsalted and salted varieties; they dove headfirst into flavour. "Within the mass market, we were one of the only brands to innovate and experiment with different flavoured butters when we first launched," he says. "Now we see that other brands are starting to jump on board - for example, Tesco has just launched their own flavoured butter range." But while competitors are catching up, All Things Butter keeps charging ahead. "Last year we released our first sweet butter - the delicious Cinnamon Bun flavour - which was the first sweet-flavoured butter on the market and then launched the category's first chocolate butter." Their innovations aren't limited to flavour. Hopkinson is acutely aware of the industry they're operating in - one with systemic challenges, especially for those at the start of the supply chain. "We also saw the opportunity to shake up the dairy industry - not only to bring innovative flavours to consumers but to support British farmers," he says. "All Things Butter donates 1% of its revenue to RABI to support the farming sector with financial, emotional and practical help." It's a point of pride that goes beyond optics. "Farming is one of the toughest professions, and it is a particularly tough time in history for the industry... All Things Butter wants to form deeper relationships with the community and support the incredible industry at a time when they truly need it." That commitment didn't come easily. Finding a farming partner willing to back the vision of two Londoners with a dream of a butter brand was, at times, a humbling process. "There are quite a few funny stories about when Thomas and I were trying to sell the dream of two chaps from London wanting to sell our butter business to multi-generational farms... we got laughed out of the majority of those rooms." Fortunately, Brue Valley, one of the oldest dairy farms in Britain, saw past the branding and city polish. "They truly believed in what we were trying to do and saw that we really wanted to add value to a category that has essentially lacked innovation for many years." Hopkinson is honest about their early missteps. "I think the lesson we learned from this was perhaps we were a bit too bullish in our approach to the farmers… I've learnt that we needed to be a bit more adaptable rather than coming in with a quite modern approach from the get-go." More recently, All Things Butter - like the entire dairy industry - faced a new kind of test. "Another more recent challenge... was the commodity price of cream skyrocketed due to a shortage of milk from cows," he says. Thanks to Brue Valley, "we were well-placed to deal with this challenge and continue to provide our customers with organic, British butter." But it has taken creative problem-solving and operational adjustments to navigate the crisis. "We had to come up with innovative ways to maximise efficiency within the supply chain and mitigate that risk." The broader economic landscape is also shaping their strategy. "With rising inflation and a persistent cost of living crisis, we've had to be extremely mindful of how we price and position our products," Hopkinson says. "Consumers are feeling the pinch... We're planning to launch a more cost-effective product line later this year that delivers the same commitment to quality, just at a more accessible price point." Still, the brand remains as trendsetting as ever. "We don't want to just follow trends in the food and beverage industry - we want to create them!" Hopkinson declares. Being born on social media - where the brand first took off through Straker's butter-focused videos - gives All Things Butter a powerful edge. "Our social channels provide us with a direct route to our customers and their feedback… This helps guide us when considering new product developments and helps us stay ahead of the curve." So what would Hopkinson tell those considering their own leap into the entrepreneurial unknown? "Startups need a great idea, the right timing, the right skills, and a fair bit of luck," he says with characteristic candour. "There are so many talented startups that... don't succeed due to factors beyond their control." Yet, belief matters. "We turned our idea into a reality through having confidence in the idea... This confidence in the concept is what really enabled me to use my evenings, weekends and holidays to go out and put money where our mouth is." And the most critical skill? Knowing when to leap. "As an entrepreneur, you have to be able to pull the trigger on some ideas and not just say yes to everything." In a market slow to change, All Things Butter has proved that even something as everyday as a pat of butter can be a vehicle for innovation, connection, and - just maybe - revolution.
