Ampersand Dairy

Grant Harrington created Ampersand after working in the kitchens of several fine-dining restaurants in Sweden (most famously Fäviken). He was inspired to learn more about traditional, pre-industrialised butter-making techniques from around Scandinavia and after a year’s worth of scientific research into dairy fermentation, he created Ampersand cultured butter. The ‘good bacteria’ (lactobacillus) in the cultured butter produces a rich, creamy flavour, with a complex acidic buttery note. Grant only uses high-welfare, small-scale Jersey cow’s milk, supporting local dairy farmers while doing so. Ampersand cultured butter is served at a growing number of Michelin-starred restaurants, including Raymond Blanc’s Le Manoir and Restaurant Gordon Ramsay. We created the brand identity and packaging for this very fine butter.