Abernethy Butter



Nestled in the Dromara hills in Co Down, you will find Beech tree Farm where Abernethy Butter is made. Will and Allison Abernethy who make the butter are true food hero’s and have dedicated themselves to perfecting the art of butter making, using a skill that has been passed down through their family for generations.

Cream is soured locally from cows that are fed on the lush green grass of the Lagan Valley and churned until it separates into butter and buttermilk. It is then washed by hand to remove all the buttermilk. 

Pure and additive free, a simple pinch of salt completes the process before it is patted into their famous rolls and hand wrapped in brown paper.

In terms of flavour and creamy texture this labour intensive product stands head and shoulders above commercial butter brands and this has been widely recognised by chefs throughout the UK and Ireland who are using the butter in their restaurants. These include Heston Blumenthal, Marcus Wareing and Fortnum and Mason. Locally sourced cream, a pinch of salt and a lot of hard work are the key ingredients involved in this beautiful butter.

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