Another top tip is if you don't want to use the little sachets of butter you can get from the wholesaler and wish to be more artistic at the Yorkshire Hotel where I used to work they slice up blocks of butter first into rectangles then cut the rectange into two triangles and arrange them in an artistic manner on the plate. This is up to you but what I would recomend if you fancy this style is get a jug of boiling water and put the knife you intend to use into it to get the blade really hot (keep this jug next to you) then cut the butter till the blade stops sliding through. Then dip again in the water. This makes the job so much easier and stops the butter looking like a donkey's hind leg. bye for now