Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > May 2018 > “IF MY BUTTER MAKES PEOPLE HAPPY, I’M HAPPY”


While working on a farm in the wilds of Sweden, Grant Harrington discovered how to create gold – a creamy, yellow cultured butter with a taste that puts a smile on your face. He knew then it was his destiny to spread the word (and the butter) back in the UK


Guernsey cows supply rich, creamy milk


“The deep, rich, gold colour is visually appealing and it’s so smooth, rich and creamy. The flavour is moving towards cheesy in a way that I can only describe as mind-expanding!”

Butter-maker Grant Harrington is a happy man. It’s not just that he’s pleased with his Produce Award (which he describes as “awesome”); or that chefs from Michelin-starred restaurants clamour to get their hands on his wares; or that he’s being lauded for re-introducing traditionally made cultured butter. He generally wears a big grin because he knows that what he creates is so well received.

“As long as it makes people happy, I’m happy,” he tells me as we stand, surrounded by a herd of 250 Guernsey cows, in a barn at Bickfield Farm. This 340-acre third-generation, family-run dairy farm in the Chew Valley south of Bristol is one of the two dairy farms that produces the cream Grant uses to make his butter. Cream from Guernsey and Jersey cows has a higher fat content. These breeds produce less milk and cream but it’s richer – and that, says Grant, is one of the factors that sets his butter apart.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - May 2018
If you own the issue, Login to read the full article now.
Single Issue - May 2018
Or 449 points
Annual Digital Subscription
Only € 2,83 per issue
Or 3399 points
6 Month Digital Subscription
Only € 3,00 per issue
Or 1799 points

View Issues

About delicious. Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.