FAQs

Believe it or not, we're not really about butter so much. 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 th 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.

You honour us with your interest. Stay abreast by:

Following us on Twitter, Facebook and Instagram

Emailing hello@sublimebutter.com

Subscribing to our newsletter.

You can do most of these from our website's footer.

We would love that.

Send recipes gleaned from your travels or invented in your internal test kitchen to: hello@sublimebutter.com.

Find your nearest stockist with our patented Butcher, Farm Shop & Delicatessen Locator. Right here on our website is good too.

At the moment, sadly not. But plans are afoot. Subscribe to our newsletter or follow us on social media, and we’ll let you know when we’ve planted our flag in foreign soil.

Each recipe has its own profile, showing its ingredients, allergens, spice rating, 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.

Balanced diet and all that, but: yes. We use only the finest butter and freshest ingredients.

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 jobs@sublimebutter.com, 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. Best to consume the butter within one week of defrosting though!

Although there are some renegades who leave a butter block out on the counter top, we suggest refrigerating ours because of the additional flavours and the fact that our products are all natural.

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.