Where it all began
It started with steak night
Wee Knob began in 2021 with a few friends, a few steaks and a lot of butter. Our founder Jules grew up learning traditional butter-making from his father, a French chef, before moving to Scotland at 14. During lockdown, the flavoured butters he made for steak nights quickly became the thing everyone asked about.
So he took them to local farmers’ markets under the name Oui Knob of Butter, a wee nod to his French roots and his Scottish home. In 2022 his friend Kieran joined as business partner, and the two of them have been churning ever since.
Where we are now
From market stall to Scotland's finest kitchens
What began on a market stall quickly found a loyal following of chefs, bakers and food lovers who could taste the difference real, small-batch butter makes.
Today we supply fine-dining restaurants, artisan bakeries, delis and farm shops across the UK. But we still make our butter the same way we always have: in small batches, slowly churned in Glasgow. And you’ll still find us at farmers’ markets across the Central Belt every weekend, staying true to our farmers’ market roots.
“The butter of dreams”
Olly Smith – BBC Saturday Kitchen
on our Scottish Sea Salt butter
What goes into every Wee Knob
Scottish cream
From grass-fed Friesian cows on Scottish farms.
Small batch, slow churned
Made in small batches and slowly churned in Glasgow. No shortcuts, just proper butter.
Nothing to hide
Real ingredients like Blackthorn sea salt and Scottish heather honey, and nothing artificial.