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Recipes & Stories

Good butter, and the people behind it

Everything here has been cooked, tasted and argued over in the Kerrygold Kitchen, or reported from a farmyard in the west of Ireland. Scones and Sunday roasts, farming families and sixty years of gold foil.

Start with our sconesMeet our farmers
Warm scones cooling on a wire rack beside a block of Kerrygold butter and a linen cloth

All Recipes & Stories

From 1961 to Today: Sixty Years of the Gold Foil
Stories

From 1961 to Today: Sixty Years of the Gold Foil

Declan Moore7 min read
In Harmony with Nature: How Our Farming Families Care for the Land
Culture

In Harmony with Nature: How Our Farming Families Care for the Land

Declan Moore7 min read
Inside the NDC & Kerrygold Quality Milk Awards
News

Inside the NDC & Kerrygold Quality Milk Awards

Declan Moore6 min read
Slow-Cooked Brisket Chilli for Long Winter Nights
Resources

Slow-Cooked Brisket Chilli for Long Winter Nights

Niamh Brennan8 min read
Butter-Basted Roast Chicken with Herby Leeks
Resources

Butter-Basted Roast Chicken with Herby Leeks

Niamh Brennan7 min read
Perfect Irish Scones: A Step-by-Step Baker's Guide
Resources

Perfect Irish Scones: A Step-by-Step Baker's Guide

Niamh Brennan9 min read
Meet Thomas Mahon: Three Generations Farming the Burren
Stories

Meet Thomas Mahon: Three Generations Farming the Burren

Declan Moore8 min read
The Golden Reason: Why Grass-Fed Butter Tastes Different
Insights

The Golden Reason: Why Grass-Fed Butter Tastes Different

Niamh Brennan6 min read