Local butter at top restaurant

Recent news that the local artisan company was to supply the three Michelin-starred restaurant came at the end of a fantastic year for husband and wife team Will and Allison Abernethy, who produce hand-churned butter and homemade butter fudge on their farm outside Dromara.

The couple’s business has continued to grow and they now supply more than 60 shops across Northern Ireland.

Their butter has been added to the menu at a number of Northern Ireland’s top restaurants, including The River Room at the Galgorm Hotel, James Street South and Balloo House and was recently used by up-and-coming London chef, Ben Spalding.

The Abernethys also secured two gold stars at last year’s Great Taste Awards and a bronze award in the dairy category at the Royal Highland Show.

Abernethy Butter was established in 2005 and the company now makes hundreds of rolls of butter by hand each day. The butter also goes into the Abernethys’ handmade fudge, which picked up a one-star gold award at the 2011 great taste awards.

The Fat Duck, meanwhile, was awarded three Michelin stars in 2004 and in 2005 it was named the best restaurant in the world in the list of the World’s 50 Best Restaurants.

The restaurant was opened in 1995 by Heston Blumenthal and has become famous for its ground-breaking use of molecular gastronomy and dishes such as bacon and egg ice-cream, mock turtle soup and sounds-of-the-sea dish.

“We are very honoured,” said Alison Abernethy,”to now be supplying the world renowned restaurant, The Fat Duck, and would like to thank all our customers for helping us during 2012.”

For more information on Abernethy Butter, visit www.abernethybuttercompany.com , email [email protected] or call 078901399357.