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I started crushing nuts in my kitchen in Wiltshire when I couldn’t find a peanut butter that tasted how I thought it deserved to taste. My family and friends loved it, so I've simply kept on making it in the same simple way to this very day. I care about what goes into my nut butters because I care about what goes into humans. So, no palm oil or sugar, just a unique dark roast that delivers on taste like no other. I mill the nuts whilst still warm, which means the nut butter retains the smoky salted caramel flavours without the need for added sugar or oil. Available in Original and Extra Crunchy Peanut Butter. I also make Cashew Nut butter in the same traditional way which recently won 2 stars at Great Taste Awards.
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Jana Starcevic, co-founder of The Completist in London, UK
Jana Starcevic, co-founder of The Completist in London, UK
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Unlock wholesale pricing
I started crushing nuts in my kitchen in Wiltshire when I couldn’t find a peanut butter that tasted how I thought it deserved to taste. My family and friends loved it, so I've simply kept on making it in the same simple way to this very day. I care about what goes into my nut butters because I care about what goes into humans. So, no palm oil or sugar, just a unique dark roast that delivers on taste like no other. I mill the nuts whilst still warm, which means the nut butter retains the smoky salted caramel flavours without the need for added sugar or oil. Available in Original and Extra Crunchy Peanut Butter. I also make Cashew Nut butter in the same traditional way which recently won 2 stars at Great Taste Awards.
