From pastry to scones, pancakes and marinades, The Edinburgh Butter Company has launched a new buttermilk that gives exceptional flavour and quality to any recipe.

Already renowned for its range of cultured butters, The Edinburgh Butter Company adds live culture to local cream (farmed just seven miles away from its site in Ratho). After a period of fermentation, the resulting smooth, glossy crème fraiche is churned and shaped into butter. The buttermilk left at the end of the process comes straight from the churn with no preservatives, additives or thickeners. With a consistency similar to milk, it gives a high quality, natural finish to dishes that’s beloved by chefs.

Hilary Sinclair, Co-founder and Production Director said:

“We’ve really enjoyed the process of developing our butters with chefs and have found an increasing number of them requesting our buttermilk. It’s a natural product that comes directly from the churning process so doesn’t have any additives or preservatives. I think chefs have respected the integrity of this and we’ve seen brilliant results in everything from pastry to marinades.”

The buttermilk is available in 500ml, 2 litre and 5 litre pack sizes distributed nationwide via Mark Murphy.

The Edinburgh Butter Company was launched in 2018 by Nick and Hilary Sinclair. Using live lactic culture and local cream, they developed a range of butters that includes Salted Cultured Butter Logs that are popular with restaurants and hotels, and Unsalted Cultured Butter Sheets that are a favourite of pastry chefs for supporting perfect lamination.

For more information, visit www.theedinburghbutterco.co.uk or for trade enquiries call Chloe Black  on 07950633869 or email theedinburghbutterco@gmail.com.


For media enquiries: contact Martha Bryce – martha@soundbitepr.co.uk / 07905761525 or Jessica Sneddon – jessica@soundbitepr.co.uk /07815793207.

High resolution images can be downloaded here.