Abernethy rolls out Irish seaweed butter
Multiple Great Taste-winner Abernethy Butter has crafted a new butter using native Irish Dulse seaweed and sea salt.
Run by husband and wife team Will and Alison Abernethy, the Northern Irish producer is currently rolling out its latest creation its customer base of chefs and retailers, which includes Fortnum & Mason and Partridges.
The hand-rolled butter is produced using Dulse sourced from Irish Seaweeds in Belfast and comes in 100g packs (RRP £1.75).
Alison Abernethy said research showing the health benefits of seaweed had led them to develop the new line.
“We have a rich resource of seaweeds around our coastline including dulse which is dried and been used for generations here as a healthy snack or as an ingredient for other foods,” she said.
“[The butter] is also ideal for cooking and is totally natural and free from additives. Taste tests of the new butter have also been very positive.”
Founded in 2005, Abernethy Butter produces fudge as well as butters, which it supplies to a number of top chefs, such as Heston Blumenthal and Marcus Wareing.