Sublime Flavoured Butter

From: £4.25

Sublime – By Name & By Nature!

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Inspired by and named after the Sublime Society of the Beefsteak, an 18th-century London club where lunch was accompanied by songs, speeches and lashings of port. Such things add savour to meals. So does this flavoured butter.

Those gentlemen appreciated fine ingredients, proudly sourced in Britain. For them, the flank was as patriotic as the flag. We feel the same. Sublime butters are churned at Brue Valley Farm, right in the heart of Somerset, and flavoured with only the finest ingredients.

Sublime butters are for more than just steak. On the contrary, they are as flexible as a Covent Garden contortionist! For instance……


Anoint meat or fish with a generous pat of Sublime as it rests. The butter melts, the flavour spreads, the dish wakes up at once. The discerning cook’s alternative to sauce and mustard.


Melt a whole pack of Sublime in the pan, wait for the enticing foam, and then cook your steaks, turning a few times throughout. Sirloins well done, even when served rare.


A dollop of Sublime melted in drained pasta is transformative. Italians may cock an eyebrow, but what do Italians know about food? Quite a lot. But in this case, they’re wrong.


Not only is our butter the best thing since sliced bread, it is also good on it. Especially when that bread is crusty and warm enough to produce billows of Sublime-scented steam.


Sublime Society lunches were light on greens. But then, they had never melted Sublime butter over cooked vegetables—enough to make herbivores of even their goutiest members.

Mashed Potato…..

An English staple. And, like many English staples—forgive us—rather bland. Enliven yours with a dollop of Sublime: add to drained and boiled potatoes, and vigorously mash.



Additional information


No 1 Pink Himalayan Salt, No 5 Garlic & Herb, No 12 Truffle, Parmesan & Black Pepper, No 17 Chimichurri, No 19 Bearnaise


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