FLAVOURS

We make the creamy base with organic milk, and swirl this with a blackcurrant coulis (a thick sauce made of blackcurrants, sugar and water). The fruity tang from the blackcurrants are a perfect foil for the creamy base. The blackcurrants come from the beautiful Forde Abbey’s pick your own farm.

Won a Taste of the West Gold award and 1 Great Taste star in 2023

This one has taken us a while, and many apologies to all those who waited so patiently but we think we've cracked coffee gelato at last. Made with a delicious Sumatran Bourbon blend coffee from Sherborne's Read's Coffee, and organic milk. It is a strong and rich with a smooth milky coffee flavour.

This flavour won Gold at The Taste of the West and 2 stars at The Great Taste in 2021

We make this using organic milk and Valrhona chocolate from France to make this rich gelato. Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato, ensuring a major chocolate experience!

We won Gold at the Taste of the West with this flavour in 2020

We make this with organic milk and 100% pure hazelnut paste that we buy direct from Saverio Rapalino’s farm near Genoa, Italy. The farm is in the Piedmont region, which has a DOP for hazelnuts. We have tasted at least twenty different hazelnut pastes, and we chose this one because of the depth of flavour, and the way it lingers in the mouth. We also like to know our suppliers, and buying direct from the farm ensures not only a strong relationship, but that the farmer gets the proceeds, not a chain of middlemen. The nuts are ground to a very smooth paste to order, which ensures that it is as fresh as possible when we receive it. The paste makes the whole lab smell gorgeous, and wow do they taste good.

TOTW Gold 2020 & finalist 2019, Great Taste 2 stars 2019

We use organic milk and Madagascan vanilla pearl. Why do we mention Madagascar? Because the Madagascans are the unquestionable world experts in the tricky task of maturing vanilla. The extra time and sophistication of their curing process means we get a richer, more intense vanilla flavour. And what is vanilla pearl? It is a paste made of the vanilla seeds and vanilla pods, so that we can maximise the flavour.

We're delighted to have won a Gold Award from Taste of the West in 2019 and 2 stars from the Great Taste for this yummy vanilla gelato.

An absolute favourite, this mint choc is made with organic milk, Hampshire-based Summerdown Farm's peppermint oil, and ribbons of Valrhona chocolate run through it. Sorry it’s not green but we don’t use artificial colourings (or flavourings!) – ever.

We're proud to have won Gold at the Taste of the West and 2 starts at The Great Taste in 2019

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We use blood oranges from an organic family farm in the foothills of Mount Etna in Sicily. They are particularly sweet and bursting with flavour. We have only been doing this flavour for a few months, so have a go if you haven't tried it. You won't be disappointed. Suitable for vegans.

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Made with lemons from an organic farm in the foothills of Mount Etna in Sicily, this sorbet is bright tasting and refreshing. Add some prosecco and vodka and you have a dangerously good scroppino cocktail. Suitable for vegans.

Taste of the West’s Champion Ice Cream and Sorbet 2016

Great Taste 2 stars 2023 and Taste of the West Gold 2024

We make the creamy base with organic milk, and swirl this with a blackcurrant coulis (a thick sauce made of blackcurrants, sugar and water). The fruity tang from the blackcurrants are a perfect foil for the creamy base. The blackcurrants come from the beautiful Forde Abbey’s pick your own farm.

Won a Taste of the West Gold award and 1 Great Taste star in 2023

This one has taken us a while, and many apologies to all those who waited so patiently but we think we've cracked coffee gelato at last. Made with a delicious Sumatran Bourbon blend coffee from Sherborne's Read's Coffee, and organic milk. It is a strong and rich with a smooth milky coffee flavour.

This flavour won Gold at The Taste of the West and 2 stars at The Great Taste in 2021

We make this using organic milk and Valrhona chocolate from France to make this rich gelato. Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato, ensuring a major chocolate experience!

We won Gold at the Taste of the West with this flavour in 2020

We make this with organic milk and 100% pure hazelnut paste that we buy direct from Saverio Rapalino’s farm near Genoa, Italy. The farm is in the Piedmont region, which has a DOP for hazelnuts. We have tasted at least twenty different hazelnut pastes, and we chose this one because of the depth of flavour, and the way it lingers in the mouth. We also like to know our suppliers, and buying direct from the farm ensures not only a strong relationship, but that the farmer gets the proceeds, not a chain of middlemen. The nuts are ground to a very smooth paste to order, which ensures that it is as fresh as possible when we receive it. The paste makes the whole lab smell gorgeous, and wow do they taste good.

TOTW Gold 2020 & finalist 2019, Great Taste 2 stars 2019

We use organic milk and Madagascan vanilla pearl. Why do we mention Madagascar? Because the Madagascans are the unquestionable world experts in the tricky task of maturing vanilla. The extra time and sophistication of their curing process means we get a richer, more intense vanilla flavour. And what is vanilla pearl? It is a paste made of the vanilla seeds and vanilla pods, so that we can maximise the flavour.

We're delighted to have won a Gold Award from Taste of the West in 2019 and 2 stars from the Great Taste for this yummy vanilla gelato.

An absolute favourite, this mint choc is made with organic milk, Hampshire-based Summerdown Farm's peppermint oil, and ribbons of Valrhona chocolate run through it. Sorry it’s not green but we don’t use artificial colourings (or flavourings!) – ever.

We're proud to have won Gold at the Taste of the West and 2 starts at The Great Taste in 2019

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We use blood oranges from an organic family farm in the foothills of Mount Etna in Sicily. They are particularly sweet and bursting with flavour. We have only been doing this flavour for a few months, so have a go if you haven't tried it. You won't be disappointed. Suitable for vegans.

Answer

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Answer

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Made with lemons from an organic farm in the foothills of Mount Etna in Sicily, this sorbet is bright tasting and refreshing. Add some prosecco and vodka and you have a dangerously good scroppino cocktail. Suitable for vegans.

Taste of the West’s Champion Ice Cream and Sorbet 2016

Great Taste 2 stars 2023 and Taste of the West Gold 2024

Answer

Answer

Answer

We make the creamy base with organic milk, and swirl this with a blackcurrant coulis (a thick sauce made of blackcurrants, sugar and water). The fruity tang from the blackcurrants are a perfect foil for the creamy base. The blackcurrants come from the beautiful Forde Abbey’s pick your own farm.

Won a Taste of the West Gold award and 1 Great Taste star in 2023

Answer

Answer

Answer

This one has taken us a while, and many apologies to all those who waited so patiently but we think we've cracked coffee gelato at last. Made with a delicious Sumatran Bourbon blend coffee from Sherborne's Read's Coffee, and organic milk. It is a strong and rich with a smooth milky coffee flavour.

This flavour won Gold at The Taste of the West and 2 stars at The Great Taste in 2021

Answer

We make this using organic milk and Valrhona chocolate from France to make this rich gelato. Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato, ensuring a major chocolate experience!

We won Gold at the Taste of the West with this flavour in 2020

Answer

We make this with organic milk and 100% pure hazelnut paste that we buy direct from Saverio Rapalino’s farm near Genoa, Italy. The farm is in the Piedmont region, which has a DOP for hazelnuts. We have tasted at least twenty different hazelnut pastes, and we chose this one because of the depth of flavour, and the way it lingers in the mouth. We also like to know our suppliers, and buying direct from the farm ensures not only a strong relationship, but that the farmer gets the proceeds, not a chain of middlemen. The nuts are ground to a very smooth paste to order, which ensures that it is as fresh as possible when we receive it. The paste makes the whole lab smell gorgeous, and wow do they taste good.

TOTW Gold 2020 & finalist 2019, Great Taste 2 stars 2019

Answer

Answer

Answer

We use organic milk and Madagascan vanilla pearl. Why do we mention Madagascar? Because the Madagascans are the unquestionable world experts in the tricky task of maturing vanilla. The extra time and sophistication of their curing process means we get a richer, more intense vanilla flavour. And what is vanilla pearl? It is a paste made of the vanilla seeds and vanilla pods, so that we can maximise the flavour.

We're delighted to have won a Gold Award from Taste of the West in 2019 and 2 stars from the Great Taste for this yummy vanilla gelato.

Taste of the West Gold 2017 and finalist. Made with organic milk and walnuts which we praline ourselves using 100% pure Canadian maple syrup from Somerset based Great White North LLP.

An absolute favourite, this mint choc is made with organic milk, Hampshire-based Summerdown Farm's peppermint oil, and ribbons of Valrhona chocolate run through it. Sorry it’s not green but we don’t use artificial colourings (or flavourings!) – ever.

We're proud to have won Gold at the Taste of the West and 2 starts at The Great Taste in 2019

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We use blood oranges from an organic family farm in the foothills of Mount Etna in Sicily. They are particularly sweet and bursting with flavour. We have only been doing this flavour for a few months, so have a go if you haven't tried it. You won't be disappointed. Suitable for vegans.

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Made with lemons from an organic farm in the foothills of Mount Etna in Sicily, this sorbet is bright tasting and refreshing. Add some prosecco and vodka and you have a dangerously good scroppino cocktail. Suitable for vegans.

Taste of the West’s Champion Ice Cream and Sorbet 2016

Great Taste 2 stars 2023 and Taste of the West Gold 2024

This one has taken us a while, and many apologies to all those who waited so patiently but we think we've cracked coffee gelato at last. Made with a delicious Sumatran Bourbon blend coffee from Sherborne's Read's Coffee, and organic milk. It is a strong and rich with a smooth milky coffee flavour.

This flavour won Gold at The Taste of the West and 2 stars at The Great Taste in 2021

We make this using organic milk and Valrhona chocolate from France to make this rich gelato. Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato, ensuring a major chocolate experience!

We won Gold at the Taste of the West with this flavour in 2020

We make this with organic milk and 100% pure hazelnut paste that we buy direct from Saverio Rapalino’s farm near Genoa, Italy. The farm is in the Piedmont region, which has a DOP for hazelnuts. We have tasted at least twenty different hazelnut pastes, and we chose this one because of the depth of flavour, and the way it lingers in the mouth. We also like to know our suppliers, and buying direct from the farm ensures not only a strong relationship, but that the farmer gets the proceeds, not a chain of middlemen. The nuts are ground to a very smooth paste to order, which ensures that it is as fresh as possible when we receive it. The paste makes the whole lab smell gorgeous, and wow do they taste good.

TOTW Gold 2020 & finalist 2019, Great Taste 2 stars 2019

Answer

We use organic milk and Madagascan vanilla pearl. Why do we mention Madagascar? Because the Madagascans are the unquestionable world experts in the tricky task of maturing vanilla. The extra time and sophistication of their curing process means we get a richer, more intense vanilla flavour. And what is vanilla pearl? It is a paste made of the vanilla seeds and vanilla pods, so that we can maximise the flavour.

We're delighted to have won a Gold Award from Taste of the West in 2019 and 2 stars from the Great Taste for this yummy vanilla gelato.

An absolute favourite, this mint choc is made with organic milk, Hampshire-based Summerdown Farm's peppermint oil, and ribbons of Valrhona chocolate run through it. Sorry it’s not green but we don’t use artificial colourings (or flavourings!) – ever.

We're proud to have won Gold at the Taste of the West and 2 starts at The Great Taste in 2019

Answer

Answer

Answer

Answer

Answer

We use blood oranges from an organic family farm in the foothills of Mount Etna in Sicily. They are particularly sweet and bursting with flavour. We have only been doing this flavour for a few months, so have a go if you haven't tried it. You won't be disappointed. Suitable for vegans.

Answer

Answer

Answer

Made with lemons from an organic farm in the foothills of Mount Etna in Sicily, this sorbet is bright tasting and refreshing. Add some prosecco and vodka and you have a dangerously good scroppino cocktail. Suitable for vegans.

Taste of the West’s Champion Ice Cream and Sorbet 2016

Great Taste 2 stars 2023 and Taste of the West Gold 2024