It’s been a funny old week. I can certainly say that this current role of mine at Laverstoke Park Farm is keeping me out of mischief and one of the most varied experiences of my working life.

ice cream sundae

This week we have been contemplating ice cream. We make the most amazing buffalo milk ice cream on the farm. Don’t be put off by the buffalo milk. It may sound strange but actually makes the best ice cream you can buy. Buffalo milk is a wonderful thing. It is more nutritious than other milks with higher proteins, minerals and fats, but lower cholesterol. The higher solids means it is just incredibly creamy and yummy making it a perfect dairy ingredient. And interestingly,  it is also great for people with dairy intolerances. In fact we got the most amazing letter from a customer this week thanking us for making buffalo milk and saving her 13 month old little boy. He suffered the most traumatic time from birth with serious issues that affected his breathing and eating. She was struggling to find a suitable milk to wean him onto after 12 months and has said that buffalo milk has transformed him. Now he is putting on weight and is a “feisty, funny and happy baby”. How amazing.

Chin Chin

Ice cream the Chin Chin way

So back to ice cream. We have been looking at ice cream parlours and the ice cream offer in London. It is interesting to think about who does it well these days. Mostly it is the gelato bars that are dominating the market with great flavours and good product but somehow this doesn’t tick my box in terms of ice cream parlour experience. Then there is Chin Chin Laboratorists. They do the whole liquid nitrogen thing and they do it very well. What I like about this chef turned ice-creamist is that he does 3 flavours only at any one time with a choice of toppings and sauces to complement the flavour. And there is always one off-the-wall flavour that hits the mark such as burnt butter and hot cross bun for Easter or Guinness caramel and smoked salt for St Patrick’s Day. Honestly…he is the best. Just see their facebook page.

PopBar

PopBar

Then there is of course the rise of ice lollies. For me this is equally interesting and something that we will be progressing having taken our inspiration from PopBar in NYC. This is fun, healthy and a great opportunity to do something different.

But if you want to get a classic old British ice cream parlour experience you are struggling. There are of course the seaside specials and Mr Whippy vans but where is the destination parlour for London? I have a few thoughts in mind and am building it up so any thoughts or favourite places you know would be great to hear about.

Later on we were on the 5th floor of Fortnum and Mason for their new Food & Drinks Awards. Dipping into the canapes and Champagne were the pick of food media and celebs all there to celebrate the winners. I couldn’t move for people that I have merely seen on TV, heard on the radio or read about myself. Quite something for this girl from Leeds to be there, surrounded by everyone I have been inspired by over recent years. I know these are the places you are supposed to network at but honestly I was just a little bit in awe.

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