From One Chef to Another

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From One Chef to Another

We teamed up with Pennyhill Park chefs Sarah Frankland and David Atkinson and challenged hotel chefs on Instagram to submit their ultimate Breakfast recipe, using Président Professional Butter as a hero ingredient. #BedandButter

Chefs Frankland, Atkinson and Bradford selected the top 10 dishes based on innovation, butter usage and visual appeal and reproduced those.

The winning dishes feature in our Présidents’ Butter Breakfast Guide, a valuable resource for hotel chefs looking to raise their breakfast offering.

Breakfast Guide

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Discover our buttery inspirations, insights on the breakfast occasion and Chefs tips on the usage of Président Butter, to hero breakfast in a convenient, versatile way. Delivered by Chefs, for Chefs.

Mark Bradford, Development Chef. Lactalis Professional:

With Président Professional Butter, you are getting rich indulgence, premium taste and versatility. Using 100% French milk, its rounded texture will boost those breakfast favourites
Sarah Frankland, Head Pastry Chef. Pennyhill Park:

I use it across my menu. Be it in our croissants, in baking and frying or just simply as a topping to add that French flair to a dish. It also forms the most beautiful of decorative curls, which is perfect for garnishing croissants and other pastries.
David Atkison Executive Chef. Pennyhill Park:

What’s the last thing you experience before checking out at a hotel? Breakfast. That’s why you need to get it right, and with the innovation we are seeing in the sector, the stakes have never been higher.