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Once your order has shipped, you’ll receive a confirmation email with a tracking link. You can also track your order through your account on our website.

We process orders quickly, but if you need to make a change, ask us nicely at hello@sublimebutter.com.

Deepest apologies! Please contact our support team within right away (with photos of the issue if relevant), and we’ll set things right. You can reach them at hello@sublimebutter.com.

For store cupboard goods like our oils, we accept returns within 14 days of delivery. Items must be unused/unopened. We can't accept returns of chilled goods, but if there's something wrong with it, please don't hesitate to let us know!

Drop us an email at hello@sublimebutter.com. Please advise us of your order number, what you're returning and why. We'll let you know the rest once we've received your return notice.

If you've ordered Monday-Wednesday, we aim to ship next day via 24-hour courier. If you've ordered Thursday-Sunday, we aim to ship the following Monday via 24-hour courier.

We do it this way to maximise freshness of our chilled goods.

We offer free shipping on orders of £60+.

Sort of. Butter is a tricky one to get through customs sometimes. If you want to find out for sure, just drop us an email and we may be able to sort something out for you.

If your package hasn’t arrived within the estimated timeframe, check the tracking link for updates. If it’s still missing, you can contact us for help at hello@sublimebutter.com.

Our core range of butters offer at least 8 weeks of shelf life. Our Ridiculous butters are best eaten after 7 days of arrival OR after defrosting. We'd recommend with Ridiculous that you put them straight in the freezer until you're ready to enjoy them.

It certainly can. If you store your butter in the fridge on arrival, it will stay fresh as the day it was born for up to one year. Simply remove it from the freezer 24 hours before you'd like to use it.

In all sorts of ways!

It's great on toast, crumpets and English muffins — or sandwiches for that matter.

You can add it to soups, sauces, pasta and scrambled eggs to benefit from Sublime's beautiful flavours and glossiness.

Perhaps most iconically, you can rest Sublime Butter on top of a steak when serving for instant deliciousness. This also works perfectly with chicken, fish, pork and even vegetables.

Truly, anything that you'd use your regular butter for, you can use ours for (but better).

Our core range is ruddy, bloody good. You can use them for almost every everyday dish there is. But we quickly realised that, beyond ruddy, bloody good, there's another level to explore.

Ridiculous is our answer to the question: What is the absolute most that butter can be? Each and every special edition is brimming with rare ingredients, painstakingly sourced and carefully balanced for the ultimate butter experience.

Email us. We have some stock remaining. Phasing them out is a tough decision for us, but ultimately, it will allow us to make more Ridiculous butters, more of the time. We think it's the right call.

Sublime's dairy farm does not and has never used Bovaer or any other methane-reducing additives — nor does it have any future plans to do so. If you'd like to learn more about the animal welfare standards we stand by — as well as what that means for our products — you can read all about it on Red Tractor's website here.  

A Western-style chilli sauce uses chillies as a base, and it is these chillies that are the main medium for the sauce — usually in combination with vinegar, tomatoes or some other offsetting ingredient. An XO actually uses protein as a base (scallops and pork, for instance), and chilli-infused oil as a medium — for a completely different eating experience.

MSG is a widely-used shortcut for adding an (often superficial) umami element to food. We can achieve are far deeper, more authentic umami by creating the right protein profiles in our recipes. What’s more, we believe that the fewer ultra-processed ingredients we eat, the better; not using MSG feels more on-brand to us philosophically. 

They are not. A great many of the truffle oils you’ll find utilise artificial truffle aroma, because natural truffle aroma is expensive to come by. Ours uses natural truffle aroma, for decadent truffle flavour the way nature intended. 

There are zero wrong answers to this question! Most Sublime Butter is excellent on steak, chicken and veg. No. 11 is great with fish. No. 8 is great with cheese or in rice. But these are just suggestions. Experiment! Have fun!

Grab yourself a 600ml tub of double cream, and add it to a stand mixer with a whisk attachment.

Turn your stand mixer to high. After about six minutes or so, you'll see the cream develop from its standard consistency, through whipped cream, stuff peaks and eventually, the butterfat will separate from the water content. Voila! Butter!

Once you've created butter solids, place them in a cheese cloth or muslin cloth, and wring them out thoroughly. You want to remove as much moisture as you possibly can.

At this stage, you can salt the butter to taste and enjoy however you see fit.

If you want to flavour your butter from here, there are about a million things to try. So, rather than telling you what you could do, here are a few cautionary tales:

• If you're planning on enjoying your flavoured butter after about 3 days, do not use fresh herbs. Butter is an anaerobic environment, which helps the botulinum spore to develop and can cause serious illness.
• Use lemon juice to acidulate the butter. Not only does this help to improve shelf life, but it underscores whatever flavours you're working with. You don't need loads, and it's not about tasting it. Just enough to work its magic.
• Use wet ingredients sparingly. The more moisture you introduce into your butter, the more you'll affect its consistency, mouthfeel and even shelf life.

Whatever you decide to do, have fun. And don't forget to share your creations on Insta @sublimebutter!

There's really no wrong answer here. At Sublime, we've introduced everything from truffle to chocolate in our butters. Whatever flavours you prefer, just know that you'll need some form of acid (like lemon juice) to bring out those tasting notes, and a little salt to extend the shelf life.

Butter is broad spectrum. You can have low quality unflavoured butter and high quality flavoured butter and vice versa. For us, regardless of whether you're enjoying our straightforward salted butter (No. 1) or one of our more complex Ridiculous butters, ensuring quality and transparency is our main objective. With good ingredients that you can pronounce, and nothing nasty, it doesn't matter whether it's flavoured or not: it's straightforwardly delicious.

If you're using dried ingredients (this is our suggestion!) you're looking at about 2 weeks, and you can freeze it as well for up to about 3 months. If you're using fresh ingredients, you'll need to use it within a few days to minimise the risk of botulism poisoning.

Both, for different purposes. Regular butter gives a chef complete control, while flavoured butter provides a finishing touch that melts into meat, fish, vegetables, sauces and pasta. Either will add gloss and depth to sauces though.

Béarnaise, chimichurri, garlic and herb, smoked chilli and black pepper are natural partners for steak. Add a slice after cooking and allow the residual heat to melt it slowly across the meat. This gives you flavour, gloss and a ready-made sauce.

Herb butter is usually fresher and more delicate; garlic butter is deeper, richer and rather more assertive. Choose herbs for fish, vegetables and lighter dishes, or garlic for bread, steak, mushrooms and roast potatoes. Naturally, butter containing both — like our No. 5 - Garlic & Herb — saves you from making such difficult decisions.

Yes, although a food processor is generally better. Blend softened butter briefly with your seasonings, stopping as soon as everything is evenly combined. Overworking it can make the butter warm, greasy and less pleasant to shape.

Melted butter coats popcorn because its fat flows into the kernel’s tiny crevices. Seasonings carried within the butter are distributed more evenly than dry powders alone, although too much liquid butter can make popcorn soggy.

“Butter-flavoured” products may simply imitate the taste of butter using oils, flavourings or additives. Real flavoured butter begins with actual dairy butter and incorporates genuine ingredients. Check the label. You should be able to pronounce everything on it.

Salted butter is timeless, while garlic and herb adds instant savoury depth. Chilli and lime works brilliantly with cheese on toast, and truffle butter turns warm sourdough into something altogether more decadent. For optimal results, apply generously while the bread is still warm.

Keep flavoured butter tightly wrapped or sealed in an airtight container in the coldest part of the fridge. This protects it from air, light and the aromas of more opinionated neighbours. For longer storage, freeze it in portions and defrost only what you need.

Garlic & Herb suits almost any green vegetable, while chilli and lime enliven sweetcorn, squash and peppers. Chimichurri too. Lemon, Caper & Dill complement asparagus and peas; Rosemary & Mint are excellent with new potatoes and peas. Add the butter after cooking so its fresher flavours remain intact.

Cultured butter is made with live cultures that create a gently tangy, complex flavour. Sweet cream butter is simply cream and salt, for a more neutral, buttery profile. Neither is inherently “better”. Much depends on the dairy, the churning and—most importantly—what you're planning to eat with it.

For us, we use sweet cream because its neutrality allows our flavours to shine.

Brown butter is ordinary butter cooked until its milk solids caramelise, producing deep, nutty flavours. Flavoured butter has other ingredients blended into it. With Sublime, it's very possible to enjoy both!

You'll find a wide variety of premium flavoured butter from specialist food shops, butchers, fishmongers, farm shops, delicatessens and selected supermarkets. Sublime Butter can be ordered online or found through our Store Locator, depending on how urgently your toast requires attention.

Good butter begins with good cream. Dairy quality, freshness, fat content, salt, churning and any added ingredients all influence the final flavour. A fine butter should taste clean, creamy and full—not waxy, greasy or overly salty.

Garlic & Herb is a dependable all-rounder, while Truffle, Black Pepper & Parmigiano Reggiano gives pasta immediate richness and luxury. Lemon, Caper & Dill works beautifully with seafood, and Red Chilli, Smoked Salt & Lime butter brings warmth without requiring an entire sauce. Stir through hot pasta with a splash of cooking water.

Look for discolouration, mould, an unexpectedly sour smell or a rancid, stale flavour. Butter also absorbs surrounding aromas easily, so poor storage can spoil its character before it becomes unsafe. If anything seems questionable, do not attempt a heroic rescue.

The classical culinary term is “compound butter”, or beurre composé in French. It simply means butter combined with herbs, spices or other flavourings. “Flavoured butter” is rather less formal and considerably easier to pronounce over dinner.

Absolutely! Our flavours hold up perfectly against the cooking process, although they will mellow out a little. You can even use our products in baking, though make sure top adjust your salt levels accordingly.

Look beyond flavour names and inspect the butter itself: its dairy provenance, ingredient list, balance and freshness matter most. Awards and chef recommendations can be useful signals, but it's often just a matter of personal preference. Sublime’s range is made with British butter and natural ingredients, with numerous Great Taste Awards to its name. Do with that information what you will!