Grant Harrington has a single-minded obsession with butter.
In a small cabin in the middle of a field in Oxfordshire, he has dedicated his life to making the best butter he possibly can. But the quest started much further away, in the depth of the Swedish countryside.
“The first thing I ate in Sweden was butter,” Harrington tells me. “And I remember being amazed at how much butterier it tasted than the butter I’d had at home.”
At the time, he had just left a job working with Gordon Ramsay to spend a year cheffing at Faviken, and one of his first jobs was to make up the pats of butter.
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