Once upon a time our story would have been unique and probably quite surprising, now it seems to be the main route into the artisan, craft space. The journey started with a five year stint in the City as a Merchant Banker followed by 10 years as a strategy consultant before the “more to life” epiphany!
Like so many following this somewhat convoluted and definitely winding path, its about doing something you want to do, not have to do! It creates an obession like few others, one for excellence. Its a common thread, I hear it over and over in the genesis stories of fellow artisans, the passion in their narrative. They are now my brothers & sisters whether I know them personally or not. When you find one, try what they’re doing, whether its brewer, baker, butcher, distiller, you will not be disappointed, they are definitely worth seeking out.
Born in Americas deep south, hailing from a little place called New Orleans I grew up with in a culture where you definitely “live to eat”. The focus is very much on creating great food without compromises and its a reputation still intact to this day, great ice cream is as much apart of that story as any food. Having lived in the Chilterns for nearly 30 years I thought it was time to share that passion for exceptional ice cream and in 2015 that part of my story began.
The begining of any journey offers many paths, it definitely feels like we chose the hardest. The hard road had its rewards and Chiltern Ice Cream Co has developed the broadest and deepest set of skills in the field of ice cream, gelato & sorbet. It started with a trip back to University to gain the technical knowledge and latest theories necessary to make ice cream & sorbet from first principles. It takes two sides of A4 of mathematical computations to make a base flavour! Next we chose to work directly with Chefs. We don’t mean just selling ice cream to great restaurants we mean actually working directly with Chefs offering bespoke flavours. They definitely not the easiest group to impress! Our willingness to listen, really understand the issues, put in the hard graft won enough respect for Chefs to offer constructive real time feedback, enabling the team to continually refine and hone our skills to a razors edge. The continual feedback loop enabled us to deliver exceptional products with metonymic consistency.
Local isn’t just a buzzword for us we’re genuine in our desire to not only make everything locally but to source key ingredients locally. We only use the finest ingredients, that includes the whole milk & double cream that makes our gelato so special. Its all Guernsey, the very best in the milk world and it comes from just up the road, the product of a single farm, the Lacey’s Dairy. Making & refining ingredients is an obession of ours, its what makes our flavours unique and ensures only real ingredients go into our products.