Nikki Williams says Bentham Lodge, her boutique B&B near York, has become renowned for its breakfasts cooked with Whirl.

“Guests always mention my mushrooms and scrambled egg,” she says.

The eggs even have their own glowing review on TripAdvisor, on which Bentham Lodge, which has just three guest rooms, is rated 7th out of 192 York B&B and inns.

One of the reviews declares: “Breakfast was also amazing. If Nikki offers you scrambled eggs, take them! They are delicious!”

Since discovering Whirl, Nikki has used it extensively in her cooking.

“It’s so much easier than using butter,” she says. “It’s also cheaper than butter, it can be stored at ambient temperature, and yet it gives food that lovely buttery flavour.”

Nikki has found Whirl is also perfect for cooking steak.

“I can pan-fry steak on a very high heat,” says Nikki, “and the Whirl doesn’t scorch or discolour the way butter does at high temperature.”

Guests often ask Nikki for the secret to her fantastic scrambled eggs, but until now she’s kept it to herself.

“I can tell them my technique,” she says, “but the key ingredient has to remain a chef’s secret.”