“ “I hope people feel like they’ve been given a warm, nourishing hug to start their day.”
– Katie, Utta Nutta
Utta Nutta
From Kitchen Experiment to Award-Winning Nut Butter: The Utta Nutta Story
When a quest for a simple, wholesome peanut butter led to kitchen experiments with freshly roasted nuts, Utta Nutta was born—entirely by accident, and entirely delicious. In this interview, we chat with the founder behind the now multi-award-winning brand to discover how a chance conversation sparked the name, how sustainability is baked into every jar, and why sticking with small independents has been a conscious choice. From apple sandwiches to sticky labels, get ready for a nutty tale of flavour, flair, and a whole lot of love for the humble peanut we talk to the founder Katie.
Let’s start at the beginning – what inspired you to start making peanut butter at home? Was there a moment that sparked the whole thing?
I started making it when I couldn’t find a peanut butter without added sugar or palm oil that tasted the way I thought it should – simply of freshly roasted peanuts.
The Name Says It All
“Utta Nutta” is brilliant – playful, memorable and just a bit cheeky. How did you land on the name, and has it helped shape your brand personality?
When a friend asked if I’d like to sell my peanut butter at a local charity fête, I discovered I needed to get Environmental Health to inspect how I made it at home. To do that, I had to register a company – so I needed a name, quickly! I called a friend. He said, “How about Nutty Butter?” I said, “How about Utter Butter?” to which he responded, “Utta Nutta” in his cockney accent. The next morning, I registered the company and bought the name.
” Every time I eat Utta Nutta, I’m surprised all over again by how great it tastes. And I eat it every morning!“.
– Katie, Utta Nutta
Kitchen to Shop Shelves
What was the biggest challenge in going from homemade batches to selling jars to the public?
At the fête, a local shop asked if they could stock it. Then another did, and repeat shops kept coming. Suddenly I was roasting nuts and making peanut butter at weekends. Soon an established deli wanted it – but they needed a barcode on the label. Barcodes threw me for a while. Then a shop wanted it delivered in boxes of six – so boxes threw me. Then a shop far away wanted it, so deliveries threw me… then pallets threw me.
At first, everything was a challenge because it was all new to me. So much still is – but challenges are just part of the norm these days.
Sustainability & Sourcing
Nut Know-How
How do you choose your nuts, and where do they come from? Is traceability important to you?
I tasted peanuts from all over the world. The ones I chose came from a man who knew more about peanuts than Monty Don knows about digging. We spoke for ages on the phone, then he sent me his finest. I choose the freshest, crunchiest ones from Argentina – they’re naturally sweet and tasty, so I don’t need to add sugar.
Eco-Friendly by Nature
How does sustainability play into your production and packaging choices?
I always use recycled boxes for deliveries, and newspapers for protection. I don’t use any plastic. I’ve also updated my label – it’s now less sticky, making the glass jars easier to recycle.
Spread the Word
What’s the most surprising or creative way you’ve seen someone use Utta Nutta?
Apparently, it’s great in a sandwich with kimchi! But my son loves to make apple sandwiches using cold apple slices instead of bread, thickly spread with smooth peanut butter.
Recipe Ready
Do you have a go-to recipe that showcases Utta Nutta in all its glory?
There are some great healthy recipes on the Utta Nutta website. I love it in a dressing on salad with sesame oil, tamari and maple syrup!
Savvy with Sweet or Serious with Savoury
Do you see peanut butter more as a savoury hero or a sweet treat?
I love it on toast with blackcurrant jam.
Nut Butter Boom
Why do you think nut butters are having such a moment right now?
Good natural peanut butters are full of healthy vegan protein, good fats, and natural goodness. People want to eat well and eat real food. Eating great-tasting, healthy peanut butter is a no-brainer.
The Taste of Success
You’ve scooped up some pretty impressive awards over the years – how did it feel to win multiple Great Taste and Taste of the West awards?
It felt good to be recognised – but every time I eat Utta Nutta, to be honest, I’m surprised all over again by how great it tastes. And I eat it every morning!
Judged and Loved
Was there a particular piece of feedback from the judges that really stuck with you or made you proud?
I just love looking at feedback from people who buy directly. It’s so rewarding to read how much individuals love the products.
Cashew Kudos
Your dark roasted cashew butter has also been a hit with the judges – what makes that one so special in your opinion?
Gosh… It’s like liquid gold. I roast the cashews slowly, as they tend to burn – this gives them a sweet, caramelised flavour followed by a Himalayan salty kick. The taste is pretty special.
Award-Winning and Still Small Batch
You’ve had big recognition while staying small and independent – how do you strike that balance?
I’ve decided to stick with small independent shops, delis and farm shops only – there are thousands of them. Those shops are especially important to me, just as they are to their communities. I can grow organically by selling to more shops each month. I won’t be going into supermarkets – it’s not my plan and never was.
Crunching the Competition
Do you think awards help more people take a second look at what makes your nut butters stand out?
Yes – if they’re recognisable awards, I think they really help.
Community Crunch
Have local markets and events played a big role in growing the brand? Any memorable moments?
My first ever event was at Odstock Hospital in Salisbury, for Horatio’s Garden charity fête. It got people talking about Utta Nutta around the area. I did Salisbury Market too when I first started… Back then, I only made the smooth original peanut butter – but I quickly realised people wanted it crunchy, so I made some. Then I started doing the Frome Independent Market, where people kept asking for other nuts – so I made cashew nut butter. The feedback has shaped the journey.
Jar with a Heart
What do you hope people feel when they crack open a jar of Utta Nutta?
Like they’ve been given a warm, nourishing hug to start their day.
Quick-Fire Round
- Crunchy or smooth? I alternate…
- Spoon it or spread it? Both
- Peanut or cashew? Both
- Nut butter on toast or stirred into porridge? Toast
- Sweet or savoury dish? Sweet
- Bake with it or eat it straight from the jar? From the jar
- Morning nut butter fix or midnight snack? Morning
- Most underrated nut? Cashew nut
- Favourite nutty childhood snack? Nuts and raisins!
- One thing you always eat with peanut butter? Not always – but usually toast.
- Go-to comfort food (besides nut butter)? Peanut butter Nakd Bars!
- Finish the sentence: “A day without peanut butter is…” Incompetent.
- If Utta Nutta were a person, they’d be…? Me.
Don’t forget to try Utta Nutta for yourself – buy here
