Believe it or not, butter isn't where our philosophy starts and ends. Naturally, that's what we make. We think what's more important is why we make it. What it symbolises. What this platform gives us the opportunity to do, to represent, and to change. To that end, and to answer the original question, we're about making society a little bit more Sublime in everything we do.

That, my friend, is a story for another page.

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We would love that.

Send recipes gleaned from your travels or invented in your internal test kitchen to:

Right here on our website is good. We're also in Whole Foods Market, Harrods, and a range of reputable and discerning stockists up and down the UK. You can find the closest one to you here with our Store Locator.

We're working on it, actually. We have stockists in Hong Kong and Saudi Arabia, as well as budding relationships elsewhere. Watch this space.

Each product has its own profile, showing its ingredients, allergens, nutritional information and favourite Monopoly counter. You’ll find them in the Shop.

Goodness no. This isn’t margarine.

We use nothing artificial, and pluck all our ingredients fresh from Mother Nature’s larder.

The idea that margarine is "lighter" or "healthier" is a misnomer, really. Sure, you might have lower calories per plasticky portion, but you also get lots of questionable additives and adulterants; oils, stabilisers, E numbers and all the rest.

Sublime Butter is just cream from grass-fed British cows and salt. Packed into every serving is a rich helping of beta carotene, iron, calcium and more.

You’ll find a full nutritional breakdown on each product's profile.

If you’re maniacal about food and a maestro at what you do, we’d love to hear from you.

Send a CV to, along with a brief note telling us why you’d be a fine addition to the herd.

(And, to ensure a favourable response, a dozen bottles of port.)

Absolutely. The more the merrier. None of our butters contain wheat products, so if you suffer from coeliac disease, you're safe with Sublime.

Pink Himalayan Salt is a natural salt extracted by hand from the Khewra Salt Mine located near the Himalayas in Pakistan. It is minimally processed and yields an unrefined product that is free of additives. The process of natural harvesting allows Pink Himalayan Salt to retain many other minerals and trace elements — estimated by some to be up to 84 different compounds — and it is these properties, especially iron, that give the salt its characteristic pink colour.

We use Pink Himalayan Salt in our recipes because it gives greater depth of flavour without acridity, and the crunch of the salt crystals makes for an oh-so satisfying texture.

Absolutely. Butter freezes perfectly because of its high fat content, and does not degrade in quality. You can store your butter this way for around a year.

Pro tip: portion your Sublime in advance of freezing for easy access to your butter without a looming use by date.

It might seem roguish, but we leave ours on the counter top. There was a time when everyone and their mums left butter out to be enjoyed round the clock with a thick doorstop of bread. Salt and fat keeps; that's the truth of it.

If you're on the fence, maybe keep your No. 12 in the fridge; fresh cheese and all that.

Our butter may transcend normal butter in every which way, but it can be consumed in the usual fashion. Spread it, smear it, simmer it, drape it, drizzle it. Over what, in what quantities, and with which amount of flair and gravitas is down to you. The flavours will change slightly depending on how the butter is used, so be free! Experiment! The kitchen is your oyster.

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