Chef: Tom Van Zeller/Neil Bentink

Ark of Taste Product: Whey Butter

Producer: Quickes Farm

This delicious savoury dish compliments the nutty flavour of the Whey Butter perfectly. Depending on seasonality or personal preference, you can even experiment and switch the truffle or ham for your favourite flavours.


Put 150g of the cheese in a pan with the milk and cream. Heat gently to melt the cheese. Whisk the eggs and yolks in a bowl with a pinch of salt and a dash of cayenne pepper. Pour the warm cheesy mixture on top, whisking continuously before passing it through a fine sieve into a jug. Adjust the seasoning.

Pour the cheddar custard into small earthenware pots placed in a deep roasting tray. Top with the remaining cheese. Pour hot water halfway up the sides of the pots. Bake at 130°C , low fan for 30 – 40 mins until they have a slight wobble, then leave to cool at room temperature.

Whey Butter Crumbs:

Pulse all ingredients apart from the egg yolk in a food processor till a breadcrumb consistency is achieved. Then add the yolk and pulse to form a dough. Shape into a flat disc and chill for 20 mins in the freezer. Remove the dough and roll out flat. Bake for 10 – 15 mins at 180°C till golden brown. Let the dough cool and crumble.

Add maltodextrin to the butter using a whisk till a powder is achieved, season with salt and pass through a fine sieve to achieve a fluffier texture.

Dressing and Finish:

Combine all the above ingredients except the ham hock and truffle, seasoning to taste. Finish with fresh winter English black truffle, chervil or watercress sprigs. Deep fry the ham hock until crisp. To serve simply top the warm custards with some of the dressing, top with some of the biscuit crumb and the whey butter powder.  Grate over some fresh truffle, decorate with the herbs and a final flourish of crispy salty ham… enjoy!!


200g grated cheddar cheese

250g double cream

250ml milk

2 eggs

5 yolks

salt and cayenne pepper

Whey Butter crumbs

First Step:

60g plain flour

60g salted Quickes Whey Butter, diced and cold

90g grated cheese

pinch each of salt, sugar, cayenne pepper and mustard powder

1 yolk

Second Step:

100g salted Quickes Whey Butter, melted and cooled slightly

maltodextrin powder



50g sultans, soaked overnight in 50g hot verjus

50g roasted and crusghed hazelnuts

25g minicapers

1 tbsp chopped chives

few drops English black truffle

3 tbsp rapeseed oil

1 tsp cider vinegar

shredded ham hock

salt and black pepper to taste