Irish Black Butter

Irish Black Butter: more than a preserve - it’s a celebration of Irish tradition, history, and hospitality, lovingly crafted to bring people together.

The "Other Black Stuff"

Founded in 2017 by Alastair Bell on the North Coast of County Antrim, Irish Black Butter revives a culinary tradition that stretches back to Medieval Western Europe. Made from slowly stewed EU PGI-status Armagh Bramley Apples - blended with treacle, Armagh cider brandy, brown sugar and a secret blend of spices - this is a preserve that defies easy categorisation. It is not quite a jam. Not quite a chutney. As Alastair himself puts it: “it’s an umbrella over those and encompasses more than they do.”

From an inspired launch on Whiterocks Beach, Portrush, Irish Black Butter has grown into a multi-award-winning gourmet product stocked by Marks & Spencer, Sheridans Cheesemongers, Fallon & Byrne, Belfast International Airport Duty Free, and exported internationally.

Celebrity chef James Martin has called it “off the charts”; food lovers know it simply as ‘the other black stuff.’

Why Irish Black Butter?

A Living Piece of Irish Food History

Black Butter is a preserve with medieval roots, referenced in Ireland’s oldest recipe collections and even name-checked by Jane Austen in the 18th century.

The Ultimate Cheese Board Companion

Rich, spiced and boldly savoury-sweet, Irish Black Butter was born to sit alongside fine cheese. Whether paired with a sharp Irish cheddar, a washed-rind, or a crumbling blue, Irish Black Butter holds its own.

Multi-Award-Winning & Chef-Endorsed

Irish Black Butter has been recognised at the highest levels of the food industry. Accolades include Great Taste Award gold stars, Gold at both the Quality Food Awards (London & Dublin), as well as appearing on Dragon's Den.

Wonderfully Versatile - for Cooks, Chefs & Cheese Lovers Alike

Dairy-free, wheat-free and suitable for vegans, Irish Black Butter is far more than a condiment. It can be spread on toast or scones, used as a glaze or marinade, stirred into sauces, drizzled over ice cream or baked into pastry.