Owned by Sarah and Jamie, this home grown business is based in Yorkshire. Born out of a love of eating brandy butter at Christmas, Sarah took to making her own recipes each year.

Making brandy butter developed into trying other types of flavoured sweet butters with the same base recipe. They all tasted so good they thought 'why is nobody doing this already?'.

And so, The Yorkshire Kitchen was born.

Butter from The Yorkshire Creamery
All our butter is supplied by The Yorkshire Creamery, a company that cares about quality and welfare. This small creamery gets its day fresh milk from its farms in the Yorkshire Dales which it churns into butter or cheese.

Our Flavours
Regardless of the flavour, we only use quality ingredients. Our Brandy is Cognac graded to V.S.O.P (Very Superior Old Pale), our Whisky is single malt from Speyside and our orange liqueur is Cointreau triple sec.
Our less boozy offerings use Madagascan vanilla or St Lucian cocoa.

Formulation
Formulating our products to give a fine balance between flavour, texture and spreadability was no easy task. We spend countless hours in the kitchen meticulously weighing out, blending and timing our process to ensure that we have got the most mouthwatering product every time.

Production
Our product is always made in small batches of around 60 jars. They are blended and whisked in a number of steps for a precise amount of time to ensure the product is smooth with no grittiness and it remains spreadable when refrigerated. The jars are then labelled and stored until they are whisked off to our customers.