We use this butter for everything, from sauces to roasting, poaching or brushing meat, fish and vegetables to glazing desserts and pastries. And we love to flavour it with different ingredients—herbs, spices, vegetables, honey from our bees or pollen from the flowers in the garden or around the property. The sky is the limit, really. But the one thing that is a common standout experience for every guest at Langdon Hall is this butter in its natural form spread on some of our fresh-baked sourdough bread, with just a sprinkle of Canadian flaky sea salt on top.
JB’S TIP: For me, radishes with butter is one of the best ways to taste the butter. The peppery crunch of fresh radishes is incredible, and when you combine it with the sweet, salty, rich, creamy butter, it’s a match made in heaven. One of my favourite ways to serve this is to bring guests down into the garden and pull some radishes right out of the ground together. We wash them and dip them in some of our freshly made butter whipped with a taste of Langdon Hall estate honey. There’s hardly anything better.