Japanese Ice Creams

The Japanese range

In another move to add value to the sector and display our talents for innovation, we have made a number of Japanese ice creams and sorbets. Curiously, the Japanese are not known for making such ice creams in Japan but the incredible taste profile of such unusual ingredients is astounding and they all come from simple ingredients available here in the UK. Rather than explain a taste that is already hard to comprehend to British taste buds, here is a round-up of what we have to offer currently:
Black Sesame
A very traditional flavour used in Chinese and Japanese cooking and well known to connoisseurs of ice cream in both countries.
Kinako (Soya & Brown Sugar)
In English, kinako is usually called “roasted soy flour.” Getting a traditional taste out of soy flour demanded a traditional recipe so the kinako is cooked first and a melted, brown sugar paste is rippled into it
Mango Sorbet
Throughout Asia, mango is probably the best known and most widely consumed fruit yet Europeans have not taken to it in quite the same way. Made from the finest and most luxurious Alphonso mango pulp.
Matcha (Green Tea)
Japanese Green Tea has excellent anti-oxidant properties that make it a health product in its own right. Our ice cream uses the finest, directly imported tea, specially produced for making ice cream in Japan.
Plum wine is the most famous flavour of all wines in Japan and this ice cream has been made from a high strength, high quality wine traditionally served in bars.
Yuzu Sorbet
A citrus fruit grown throughout East Asia but cultivated mostly in Japan and used culinary in the same way as lemons are in Europe. An unusual but wonderfully fruity taste that is a fantastic palette-cleanser.
A mix of 50% yuzu sorbet and 50% vanilla ice cream to give a really flavoursome product.

A Peek Into Our Christmas Work

The Making of Christmas Pudding ice cream

The Making of Christmas Pudding ice cream

Cooking Apples

Cooking Apples

Local Pears

Local Pears

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

Taywell delivers Eastern promise with new Asian flavoured ice creams and sorbets

Taywell has created a unique new range of Asian flavoured ice cream and sorbets, which will enable restaurants to widen their dessert menus with dishes featuring the traditional flavours of their respective cuisines.

The Asian range will see Taywell start to supply ice cream and sorbets to Japanese, Thai and Chinese restaurants with authentic flavours from Asia, including Vanilla Pandan Ice Cream, Lemongrass & Chilli Ice Cream, Japanese (Matcha) Green Tea Ice Cream, Kaffir Lime Leaf Ice Cream, Thai Tea Sorbet and Mango Sorbet.

Taywell Managing Director, Alastair Jessel, is passionate about ice cream. Presenting his concept for Asian flavoured ice creams and sorbets to ethnic restaurateurs and chefs, he has been staggered by the response.

“We are using the finest ingredients to re-create the authentic tastes and flavours of international cuisines in an ice cream or sorbet. These flavours have not been available commercially in ice cream until now and the restaurants and chefs we are talking to are simply blown-away by the incredible flavours we have created and how they could use them within their own menus. We really are pushing the boundaries and challenging the general perception of ice cream flavours.”

Earlier this year Taywell successfully partnered with Japanese restaurant chain, Feng Sushi, to create an exclusive new range of ice cream and sorbet desserts. “We have now sold such a large quantity of unusual flavours through Feng Sushi that I believe the market for such ethnic flavours is larger than I had originally thought,” Alastair continued. “We are pioneering something completely new and I for one do not know how big this could become.”

The success of the new flavours has meant Feng Sushi is already seeking to expand its range, stocking more products in each location.

Taywell also has plans to extend this concept into other international cuisines and is already talking to both a Mexican and a Spanish restaurant chain, with plans to launch the first of these new flavours in April 2013. These will include Cactus & Piquin Pepper, Mezcal, Margarita and Sherry ice creams, all of which have been made in their kitchen.

Restaurants seeking to offer something different in a very crowded market place need look no further than Taywell’s Asian range.

All Taywell’s ethnic range of ice creams and sorbets are hand-made at its factory in Paddock Wood, Kent.

Taywell Grabs Food Manufacture Award

Artisan, Kent-based firm Taywell Ice Creams has won the coveted Best New Use of Food Ingredients trophy in the industry’s Oscars – the Food Manufacturing Excellence Awards (FMEAs), at the London Park Lane Hilton in a glittering award ceremony on November 20.

The firm’s achievements were recognised in front of hundreds of industry guests, as the company’s MD Alastair Jessel collected the award from Paul Harvey, of category sponsor Univar Food Ingredients. They were joined on stage by the awards host and star TV presenter Mark Durden-Smith.

The FMEA awards’ independent judging panel – led by Paul Wilkinson, chair of National Skills Academy and non executive director of Thorntons – praised the company’s bold and innovative approach to new product development. The judges singled out its product Sweet Rebellion, which is a healthy ice cream made without processed sugars but still tastes good, they said.

“This novel ice cream makes use of stevia as a sweetener combined with other ingredients to deliver taste and ‘scoopability’,” said the judges. “This was a huge technical achievement designed specifically to meet a colossal challenge.”

The business was formed about eight years ago by an entrepreneur looking to create novel stand-out products in the ice cream sector. Innovative products feature flavours such as Japanese Green Tea, Chocolate and Wasabi and Kaffir Lime Leaf.

New to the portfolio is a range of lactose free ice creams as well as ‘Sweet Rebellion,’ which contains no artificial additives, colours, stabilisers or added sugars, relying only on natural ingredients and natural sweeteners.

The ice cream and sorbet business fought off stiff competition from fellow short-listed firms: Pulsetta Foods and Willowbrook Foods.

It’s Christmas 2014 with a delicious twist!

Christmas at Taywell

It may seem a little early to release our Christmas flavour list for 2014 but, like the football season, it all has to start so early these days. For all those chefs looking for inspiration this year, look no further than Taywell and our list of amazing Xmas recipes!

Certain to prove a hit with all the family are the ever-popular Mince Pie ice cream and our traditional gluten free Xmas Pudding flavoured ice cream, made from Taywell’s extra-creamy milk and packed full of the finest and juiciest dried fruit and nuts.

Adults are sure to love Taywell’s twist on the theme of ‘grown-up’ Christmas ice creams with its novel ‘White Chocolate’ Xmas Pudding ice cream, this one being made without any nuts for those with a nut allergy. Made with high quality white chocolate and delicious fruits, this is a novel flavour for us and we are keen to see customers’ reaction to it.

Taywell is also excited to be one of the first UK food companies to create a Black Sticky Rice ice cream, made with coconut milk and flavoured with pandan leaves. It will take you to Thailand and back, after visiting heaven on the way but without the cost of any air fare!

For those looking for an alcoholic slant, Taywell is making a brand new flavour of Peach with Schnapps sorbet, using the famous Archers brand and for those with an ‘After Eight’ chocolate obsession, we have created an ‘After Dinner’ Chocolate Mint ice cream which tastes divine.

Other ice creams from Taywell this Christmas include Date & Walnut, a popular flavour from last year and Mulled Wine sorbet, one which we last made nearly four years ago. Yuzu sorbet is also on the Christmas list after winning two Gold Stars at The Great Taste Awards this year. This fruit sorbet comes from our Japanese range and is the Japanese lemon, much larger than the European lemon in size but with a more distinct and fruity flavour. A perfect ‘in-between’ course and very refreshing.

Taywell Testimonials

Just a few of the very many comments we have had from our customers:

The ice-cream was wonderful and the whole theatre of having the freezer and dishing out cones really added to the party experience. So thank you!
Still enjoying leftover Yuzu and Pear & Ginger. Delicious……
Hashi by email

@taywell_online @BigEasyLondon coming here for lunch tomorrow and taywell’s is the best ice cream ever! Must. leave. room. for. pud!
Jen in a tweet

Taywell’s Mango sorbet is unbelievably good #ohmygod #foodporn #taywell
Cassie in a tweet

Umeshu (plum wine) ice cream by @taywell_online from @JapanCentre – ruddy gorgeous
Mimi in a tweet

Wow, just had one of the best black sesame ice creams outside Japan from @taywell_online. いただきます!
Vysia in a tweet

Raspberry Sorbet
“This is amazing”, agreed the panel – such a smooth texture compliments perfectly with the rich, Kentish, raspberry flavour.”
“It has all the creaminess of an ice cream but with the freshness of a sorbet – quite delightful”, they concluded.
Winner of the ‘Quality’ Food Award 2011

Taste Test Winner 2012
Hurrah for the little producer! You won’t find any artificial additives, stabilisers or colours in Taywell’s ice cream, straight from Kent. “Superb – the best I’ve ever tasted” and “devilishly rich” were among many compliments. www.lovefood.com

Winner ‘Best New Product’ Award 2013
This ‘quality’ ice cream exceeded expectations for many of this group. The vast majority of this group appreciating the ‘creamy’ taste and texture, along with the ‘smooth, silky, indulgent’ eat. Despite the premium positioning and price, 30% of the group claimed they would buy at least fortnightly, with a significant rise also indicated amongst definite and probably buyers.
Honeycomb ice cream report by Cambridge Market Research for The Grocer Magazine

‘Praised as being “one of the best ice creams” our panel had ever tested, it had a luxurious, creamy texture.’
Fabulous Food Magazine on our Honeycomb Ice Cream

‘Some might argue that Italy is home to the best ice cream in the world, but if you look a little closer to home, champion ice cream producers are right here on our doorstep. Taywell Ice Creams make ice cream that would make Willy Wonka proud.’ Ben James, George & Dragon, Chipstead

“Our customers love the taste and the fact that Taywell is local” said the Sevenoaks Stag Theatre’s Management Information Co-ordinator Karen Nott, “I can’t praise their service enough, absolutely fantastic”.
“At our busy time in December with the pantomime in full swing, Alastair sent a delivery within an hour of ordering! I would find it hard to go with anywhere else for our ice cream, nothing is too much trouble, Taywell are fantastic”.
The Stag Theatre, Sevenoaks, Kent

Taywell scoops Grocer’s ‘Best New Product’ Award

Taywell wins again!

Honeycomb Ice Cream from Taywell has triumphed in the Desserts-Frozen category at The Grocer’s New Product Awards 2013.

Taywell beat off stiff competition from big household names, including Cadbury Nuts About Caramel, Magnum Luxury Chocolate & Vanilla, Ben & Jerry’s Core Peanut Butter Me Up and Eezy Freezy Vimto Pyramids to scoop the award, which was presented by ex- England rugby captain, Phil Vickery, at a glittering ceremony at the Marriott Hotel in Grosvenor Square.

Now into their second year, The Grocer’s New Product Awards aim to recognise and reward outstanding innovation, celebrating its champions of branded innovation in new product development.

Some 200 entries were received for the 2013 awards, which The Grocer runs in association with consumer research specialist, Cambridge Market Research. Products entered for the awards undergo a two-stage judging process, comprising an initial consumer test involving tasting and rating the product on a number of key measurements, including taste, texture, packaging, value for money and post-trial would-buy intention. This is followed by a further product evaluation by an expert panel tasked with assessing each entrant on the criteria of taste, texture, appearance, packaging, value for money and clarity of labelling.

Taywell’s Honeycomb Ice Cream was found to exceed expectations and was rated as an indulgent treat with a creamy taste and texture.

Commenting on the 2013 awards, Adam Leyland, Editor of The Grocer, said, “New product development is the lifeblood of this industry, and I still believe this to be true. But in the FMCG space over the past five years, the consumer has been far more focused on ‘deals’ and far less willing to experiment for its own sake. It therefore takes great skill to come up with new products that excite the market.”