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& Grant.

About Grant:

I created & (Ampersand) in late 2014, with the sole target of making butter taste as buttery as possible. After working as a Chef in fine dining restaurants, finally at Fa╠łviken, Sweden, the last restaurant inspired me to learn why traditional and ancient, butter predominantly, making techniques actually produced a more flavourful, buttery, product. After a year of further scientific research on dairy fermentation, building and installing a cabin on a small farm in Oxfordshire, I felt comfortable to start supplying local Oxfordshire gastropubs. This quickly led to higher-class customers including over 25 Michelin starred restaurants such as: Restaurant Sat Bains (Nottingham), Jason Atherton's Pollen street social and Raymond Blanc's Le Manoir (Oxfordshire).