Testimonials
Chefs
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"At Konditor & Cook we take great pride in our ingredients and natural butter has always been on top of the list, we even advertise it on our bags! Only cakes baked with butter have that wonderful depth of flavour we are looking for in a Konditor & Cook cake. Everyone's time is very valuable and if you dedicate your leisure time to home-baking it's only worth making the effort with butter!"
Gerhard Jenne
Chef and Founder of Konditor & Cook Bakery
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"It's great to see a real effort being made to dispel the myths of the unhealthy side of eating butter.
I have always loved butter and I have always cooked with unsalted butter - when it comes to cooking a piece of fish or baking a cake, in my opinion real butter is the only way to go."Tom Aikens
Chef, Restauranteur & Writer
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"As a chef, I would not consider roasting without organic butter as I would not get the beautiful colour and nutty flavour that it adds to the quality of the produce.
And as a consumer, I could not eat a lovely freshly baked bread without organic butter - the taste is too gorgeous!"Daniel Galmiche
Celebrity Chef
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"I would never dream of using anything other than unsalted butter in all my cooking.
I spend a great deal of time during my cookery lessons making sure my students understand the importance of using proper ingredients, and why unsalted butter should be the only choice over margarine."Valentina Harris
Celebrity Chef
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"Whilst butter in this day is perceived as an unhealthy fat, I firmly believe that it is a wonderful, natural product that the body needs. Like all foods and drink, it is only a problem when excess is consumed. Butter adds a wonderful flavour and without a doubt is one of the most important ingredients in my kitchen.
As the saying goes ‘everything in moderation and a little of what you fancy does you good'."Alan Coxon
TV Chef
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"For me butter is the real deal, it is what it is, a natural product, that has been around so long that the saying 'if it ain't broke why fix it' comes to mind. Cooking with butter is unbeatable, the rich lactic flavour adds so much to other foods.
A home made Victoria sponge made with creamy unsalted butter is a real comfort food treat, rich and unctuous. Butter is and will always be king!"Martin Blunos
Celebrity Chef
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"We serve fresh, semi salted butter on the tables with warm bread and nothing beats it as a start of the meal."
Tom Ilic
Chef and Patron of Tom Ilic Restaurant, London
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"I adore using real butter when cooking because it gives a dish true element of creaminess and decadence. There are so many ingredients that, when married with butter become a whole different story.
I never use a low fat version or substitute butter for anything else; if you want to be healthy, use it in moderation. However, I truly feel that what it adds in flavour is too valuable to miss."Tiffany Goodall
Celebrity Chef
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"Why would I use anything else but the real thing?
My recipes are only as good as their ingredients, and because butter is so natural, pure, creamy and delicious it always plays a big part!"Lotte Duncan
Chef and TV Presenter
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"Butter's fantastic for adding depth of flavour to dishes and for finishing the cooking of meat and fish. Also, without great quality butter, you're never going to get great quality pastry."
Tom Kerridge
Chef Patron, The Hand & Flowers, Bucks
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"It is often worth spending a little bit extra on quality butter. I have always been told 'fat equals flavour' and believe this to be true. Whether you are making a classic ham sandwich or pastry for the British classic, Beef Wellington, butter is the magic ingredient."
Matthew Sworder
Chef who trained at Gordon Ramsey restaurant, La Noisette
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"I think butter is a really important ingredient as it enriches a dish and gives it a velvety finish. We use it to whisk into sauces and finish meat and fish dishes as it adds a beautiful flavour."
Dominic Chapman
Head Chef, The Royal Oak, Paley Street