For those that would like to take a peek into what we do at this time of year, here are some photos to show you how much work goes into making our ice creams and sorbets.
In the white bucket are the fruits, nuts, dried peel etc soaking in brandy and port, awaiting being turned into Christmas Pudding ice cream (gluten free as well). On the cooker are apples which will become Apple Sorbet and the pears (from down the road at Loddington Farm) will be hand chopped up, cooked and turned into Pear & Ginger Sorbet – including all the peel.
So when you open a tub of Taywell Ice Cream or Sorbet or are served it in a restaurant, remember that several people have worked on the ingredients, often chopping, cooking, sieving and whisking them in order to make what seems to be a product that has just come out of a machine.
In the last 10 days we have bought at least a dozen cases of red wine to make Mulled Wine Sorbet and I, alone, have carried back to the kitchen many of these, together with dozens and dozens of fresh oranges and lemons, Ruby Port, Brandy, cinnamon etc.
It is this extra effort for authenticity that makes us the number one manufacturer of super-premium ice cream in the South East of England and supplier to many famous places such as The Courtauld Cafe, Turner Contemporary Gallery, OXO Tower, Japan Centre, Wembley Stadium and Busaba Eathai, just a few of our hundreds of clients.
If you are looking to serve the best ice creams and sorbets from a local supplier, with a selection of over 100 flavours rather than the usual 20, look no further, you have found us!
Happy Christmas from all of us here.
Alastair Jessel MD