Food: Saffron Ice Cream turns 10
It started with one man, a little ice cream machine and a big dream: fast-forward a decade and Saffron Ice Cream is now an award-winning and ever-expanding company with National Trust and English Heritage on its client list.
Celebrating its 10th birthday this summer, the business has “come a long way from the early batches produced in my parent’s Saffron Walden kitchen,” says founder Dominic Parry, still a student when he embarked on the enterprise.
Now based on a family-run farm on the outskirts of Walden, the company’s range - which has won innumerable Great Taste gold stars - includes both dairy and vegan ice cream and refreshing sorbets. There’s a focus, says Dominic, on using “natural honest ingredients from passionate local producers”, such as Cammas Hall strawberries and espresso from White House Coffee.
As well as the core range, which includes Salted Butter Caramel and Simply Ginger and is available year-round, the company produces seasonal specials - think summery Henham Honey & Lavender (May to July), autumnal Handpicked Blackberry (August to November) and festive Mince Pie, Chocolate Orange and Egg Nog (November to January).
“I am constantly proud of the business we are creating and the following we have,” adds Dominic. “We are so thankful for all the support from our suppliers and customers, many of whom we’ve worked with since the early days. Here’s to the next 10 happy years of ice cream making.”
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More by this authorAlice Ryan