About This Product
No. 5 Garlic & Herb - Case of 10 x 90g
- Sublime are the original and most decorated flavoured butter company in the UK
- Jostle Sublime Butter through shellfish or vegetables to elevate favourite dishes with no effort.
- There is no dish worth savouring that cannot be improved upon by the addition of garlic and its supporting garden herbs — a dose of which can be introduced straightforwardly with Sublime No. 5.
- Its inherent mellow grassiness marries with meat, fish, and vegetables of all varieties with a divine cadence that speaks for itself.
- This may be the basest of our distinguished flavour combinations, but it is by no means the least satisfying.
- Made using Red Tractor-certified British dairy, Sublime uses only the finest ingredients for a range of flavoured butter that is as much at home in your pantry as it is in a fine-dining establishment.
- This product is shipped directly from our supplier, Sublime Butter
- Orders Placed Monday-Wednesday will be despatched the same week. Orders placed Thursday - Sunday will be despatched the following week.
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There is a minimum order quantity of 6 cases (Butters only)
Product Info
Ingredients: Unsalted butter 87.7% (contains milk), garlic 5.3%, lemon juice, parsley, sea salt, white pepper, thyme, pink Himalayan salt
Storage: Chilled
Product Claims: Vegetarian, Plastic-Free, Nut-Free, Soy-Free, No Nasties, Palm Oil-Free, Gluten-Free, Refined Sugar-Free, Caffeine-Free, Zero Waste, Natural, Ethically Sourced, Sustainably Sourced, Recyclable Packaging, BRC
Made In: London, UK
About The Brand
Sublime Butter - Premium Flavoured Butters
Sublime Butter started not as a butter company, but as a steak club. Back in 2018, our founder realised that for a novice cook, rustling up a high-quality steak sauce when you're already trying to stay on top of a busy service was a real pain point. As butter lovers, there was a belief that butter could be an incredible vehicle for flavour, and so the Sublime dream was born: a steak sauce and butter combined. Our founder enlisted the help of Tony Ho (our now MD) to develop the early recipes (at the time Chimichurri and Béarnaise), which turned out to be a huge hit at the Great Taste Awards. Simultaneously, our local butchers discovered that they couldn't restock us fast enough! And the early idea of Sublime today came into being.