FAMILY-owned and run Winter Tarn Dairy, based in Cumbria, is set to launch individual portions of their award winning salted and unsalted butter in handy food service 10g portions.

The new butter portions will be launched at the hospitality sector’s leading event, The Restaurant Show, at Olympia, London, between September 27 and 28, on stand GB30 and at the food and drink sector’s leading event hosted by the Guild of Fine Food, Fine Food North, at the Yorkshire Event Centre, Harrogate, between October 17 and 18, on stand F9.

The new foil wrapped butter portions will be available in packs of 100 direct from the dairy or through a number of carefully selected wholesalers.

As you would expect Winter Tarn Dairy butter is made with great care in small batches using only the finest, fresh local dairy cream, all of which is sourced from a number of carefully selected small herd dairy farms in the Northwest of England.

Once the cream arrives at the dairy the team begin a hands on process to craft their small batch artisan butters. During this process the cream is ripened and aged, before being carefully crystalised to ensure that we can create the highest quality butter. After which it is then gently warmed to ensure a low moisture level and higher fat content. Once it reaches the correct temperature the cream is slowly churned in 100 litre batches. Once the cream begins to reach the ‘crumb’ stage the buttermilk is rinsed off until the water runs clear.

The resulting ‘crumb’ is then salted to enhance the flavour and help preserve the butter, once salted it is churned again to remove any excess water. Once the butter has been fully brought together it is then moulded, packed and labelled by hand.

About Winter Tarn Dairy:

Winter Tarn Dairy was founded in 2009 by husband and wife team Jeremy and Tricia Jackson, with a little help from their family. They started the business up with the aim of making a better price for the milk they produced. They now make butter four days a week and service some of the biggest names in the restaurant industry across the north of England.

Production at the dairy is managed by Jeremy and Tricia’s second eldest son Harry, who returned to the family business after completing his university degree to focus on developing the wholesale side of the business.

All Winter Tarn Dairy butter is handmade in small batches to ensure the highest quality butter possible. Provenance and sustainability have always been part and parcel of Winter Tarn’s ethos. They only use cream from grass fed cattle, they collaborate exclusively with a number of small herd dairy farms in the Northwest of England, ensuring that these farms obtain a fair price for their produce, which in turn enables them to continue farming.