If you’ve ever ordered soup at The Buttery, you’ll have noticed we don’t serve it like most places. It doesn’t arrive already in the bowl. Instead, your server brings it to the table in a small metal pot and pours it out in front of you.
It’s a little unexpected.
A bit old-school.
And very much intentional.
People ask about it all the time. So, here’s the full story – why we do it, where it came from, and why we’ve never felt the need to change it.
The real reason? Heat.
Our kitchen is upstairs. The dining room isn’t. And that short trip between there and the table is enough time for a hot bowl of soup to start losing its warmth. We didn’t want that. There’s nothing worse than soup that arrives already halfway cold.
So, we started using metal bowls – sturdy little numbers that simply hold the heat better than crockery. It means your soup is still steaming when it gets to you, just as it should be.
The pour at the table? That came naturally. It wasn’t about presentation or performance. It just made sense. Get the soup to the table hot and serve it there and then.
Of course, people notice. And over time, what started as a practical choice became something more. It’s now one of those small things that guests remember. Something a little different. Something that feels uniquely The Buttery.
Where did we get the bowls?
The bowls themselves were never part of some big plan. They came from an auction – the same one where we picked up our cutlery. They were part of the lot, and we thought, why not? They looked solid, felt right in the hand, and did the job. We’ve used them ever since.
That kind of story is typical of The Buttery. This isn’t a place where things are rushed or decided by trends. We’ve always done things our own way – quietly, carefully, with a strong sense of what matters. The restaurant is steeped in tradition, and we’re proud of that.
From the rich wood panelling to the crisp white napkins, from the soft lighting to the rhythm of the service – there’s a sense of occasion to a meal here. But it never feels stiff. It just feels right. And the soup, poured with purpose at the table, is part of that.
What is soup without some bread?
Bread matters too. Every day, we offer a daily rotation of freshly baked loaves. It’s not just a side – it’s part of the experience. One day it might be a curry loaf with poppy seed. Another, a mushroom and truffle. Whatever’s on, it’s there to complement the soup. Tear off a chunk, swipe it through the bowl, and you’ll see why guests always ask for more.
Cullen Skink
And of course, we couldn’t talk about soup at The Buttery without mentioning our Cullen Skink.
It’s a staple on the menu and a favourite with regulars. Made with smoked haddock, potatoes, leeks, and cream, it’s rich, comforting, and full of flavour. When it’s poured from that warm metal pot, served with a slice of freshly baked bread, it’s the kind of dish people come back for.
So why do we serve our soup this way?
Because it works.
Because it’s become part of who we are.
And because in a restaurant like this – where history matters and tradition still counts – small things like this aren’t just quirks. They’re part of the story.
And it’s a story we’re still proud to tell.
