After years of working in internationally renowned restaurants, Grant Harrington created Ampersand with the sole goal of creating the best tasting butter using traditional and refined technique paired with the highest quality ingredients. As well as being found at London food markets and supplied to 37 worth of Michelin star restaurants, Ampersand has received praise and plaudits from critics, journalists and consumers alike. Batch churned cultured butter made using Jersey & Guernsey herd cow milk, produced from English bred dairy cows, a healthy bacteria culture, and mineral rich Himalyan pink rock salt makes for some of the most lauded butter in Britain. Ampersand is consistently improving and experimenting with produce to be at the forefront of the craft. Hand-crafted and considerately developed, Grant Harrington’s process driven approach to food has established Ampersand as one of the leading producers of Swedish inspired cultured butter and related dairy products.