From the Kitchen
Practical guides on flavoured butter, kitchen techniques and how to get the most from your supply.
Everything you need to know about compound butter — what it is, the different types, how chefs use it in service, and why buying wholesale saves time and money.
Garlic butter, steak butter, truffle butter, bone marrow butter — how professional chefs choose and use flavoured butter to finish beef dishes in service.
From finishing steaks to enriching sauces, bread service to pasta — a practical guide to compound butter techniques in professional kitchens.
Eight practical ways to use garlic butter in a professional kitchen — steaks, bread service, pasta, prawns, pan sauces and more.
The golden rule of truffle butter — and seven practical applications for professional kitchens, from risotto and pasta to steak and scrambled eggs.
Why compound garlic butter beats every alternative — and how professional kitchens serve garlic bread that guests actually remember.
Compound butter or sauce on steak — a practical guide for professional kitchens on when to use each, and why the best steakhouses use both.
Five dishes built around a single compound butter — garlic butter steak, truffle risotto, herb butter sea bass, black garlic pasta and bone marrow toast.
