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

We make our own caramel in house and are proud to use fellow Dorset product Dorset Sea Salt to flavour this gelato

Won a Taste of the West Gold and Champion award and 2 Great Taste stars in 2020

We use strawberries from West Country fruit farms such as Forde Abbey, picked at the height of their season.

Won a Taste of the West Gold award in 2020 and 2 Great Taste stars in 2022

We use Glebe Farm oat milk which is made with gluten free oats grown on their farm in Cambridgeshire. The dark chocolate is from Valrhona, the French luxury brand used by all the best chefs.

Won a Taste of the West Gold award in 2021 and 1 Great Taste star in 2023

We use Glebe Farm oat milk made with gluten free oats grown on the farm in Cambridgeshire. The vanilla is pure pearl from Madagascar.

Won a Taste of the West Gold award in 2021

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.

We pick elderflower from Dorset hedges in June and make these into a cordial, which we then turn into this refreshing sorbet.

Won a Taste of the West Gold award in 2020 and 1 Great Taste star in 2023.

We source our mangoes direct from a farm in Brazil.

Won a Taste of the West Gold award and 2 Great Taste stars in 2024

We make this zesty sorbet with passionfruit juice from Brazil.

Won a Taste of the West Gold award in 2019 and a Great Taste star in 2024

We use fresh raspberries picked at the height of the season in the West Country. We do not use any artificial colourings, so the deep pink colour you see here all comes from the raspberries.

Won a Taste of the West Gold award in 2023 and 2 Great Taste stars in 2024

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

We make our own caramel in house and are proud to use fellow Dorset product Dorset Sea Salt to flavour this gelato.

Won a Taste of the West Gold and Champion award and 2 Great Taste stars in 2020

We use strawberries from West Country fruit farms such as Forde Abbey, picked at the height of their season.

Won a Taste of the West Gold award in 2020 and 2 Great Taste stars in 2022

We use Glebe Farm oat milk which is made with gluten free oats grown on their farm in Cambridgeshire. The dark chocolate is from Valrhona, the French luxury brand used by all the best chefs.

Won a Taste of the West Gold award in 2021 and 1 Great Taste star in 2023

We use Glebe Farm oat milk made with gluten free oats grown on the farm in Cambridgeshire. The vanilla is pure pearl from Madagascar.

Won a Taste of the West Gold award in 2021

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.

We pick elderflower from Dorset hedges in June and make these into a cordial, which we then turn into this refreshing sorbet.

Won a Taste of the West Gold award in 2020 and 1 Great Taste star in 2023

We source our mangoes direct from a farm in Brazil.

Won a Taste of the West Gold award and 2 Great Taste stars in 2024

We make this zesty sorbet with passionfruit juice from Brazil.

Won a Taste of the West Gold award in 2019 and a Great Taste star in 2024

We buy Comice and Onward pears from Elwell Fruit farm in Dorset to make this sorbet.

Won a Taste of the West Silver award and 2 Great Taste stars in 2018

We buy Czar, Opal and Victoria plums from North Perrott Fruit farm in Somerset to make this sorbet.

Taste of the West finalist & Gold award winner, & won 2 Great Taste stars in 2018.

We use fresh raspberries picked at the height of the season in the West Country. We do not use any artificial colourings, so the deep pink colour you see here all comes from the raspberries.

Won a Taste of the West Gold award in 2023 and 2 Great Taste stars in 2024

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 use dark Valrhona chocolate to make the ice cream and Summerdown Farm's pure peppermint oil from Hampshire.

We use Disaronno amaretto to produce this gelato

We blend banana purée into this gelato mix to get the real banana flavour.

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

Our milk is deliovered to us daily from an organic farm, less than 10 miles from our production facility. The farm puts great emphasis on animal husbandry, with the cows being milked by robots when they want it so that there is no stress on the animal. We use crushed whole green cardamoms to infuse into the ice cream base.

We use dark Valrhona chocolate and hazelnuts from a small farm in the Piedmont PDO region for this sumptuous gelato. Valrhona is the French luxury chocolate brand that all the best chefs use.

We ripple this cocounut gelato with dark Belgain chocolate, which reminds us of that famous chocolate bar

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 get our damsons from a Victorian orchard in Dorset.

Won a Silver Taste of the West Award in 2022

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 infuse the gelato base with fennel seeds and orange oil.

Won a Taste of the West Gold award in 2023

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 blend honeycomb into the ice cream base to get the real flavour of honeycomb, and then add chunks of honeycomb once frozen to give the good crunch.

We chop up real Jaffa cakes and scatter them through the ice cream.

A creamy gelato with a lemon twist.

Won a Taste of the West Gold award in 2022

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

We use pure peanut butter and dark Belgian chocolate to make this gelato.

We recieved a Taste of the West commendation award and 2 Great Taste stars in 2018.

We source our pistachios from a small farm in the Brontë region in Sicily, which was a PDO (Protected Designation of Origin) for pistachios.

Won 1 Great Taste star in 2016.

We use fresh raspberries picked at the height of the season in the West Country. We do not use any artificial colourings, so the deep pink colour you see here all comes from the raspberries.

Won 1 Great taste star in 2024

We use milk from a nearby organic dairy farm and West Country raspberries to make this gelato.

We use Twin Fin Barrel aged rum to flavour this gelato and plump the sultanas in Marsala wine, Twin Fin rum, orange and vanilla.

Won a Taste of the West Gold award in 2023 and 1 Great Taste star in 2025

We make our own caramel in house and are proud to use fellow Dorset product Dorset Sea Salt to flavour this gelato.

Won a Taste of the West Gold and Champion award and 2 Great Taste stars in 2020.

We use strawberries from West Country fruit farms such as Forde Abbey, picked at the height of their season.

Won a Taste of the West Gold award in 2020 and 2 Great Taste stars in 2022

We use both dark muscovado sugar and treacle to get the depth of flavour of molasses.

Won a Taste of the West Silver award and 1 Great Taste star in 2022, a commondation award in 2024.

We use Glebe Farm oat milk which is made with gluten free oats grown on their farm in Cambridgeshire. The dark chocolate is from Valrhona, the French luxury brand used by all the best chefs.

Won a Taste of the West Gold award in 2021 and 1 Great Taste star in 2023

We use Glebe Farm oat milk made with gluten free oats grown on the farm in Cambridgeshire. The vanilla is pure pearl from Madagascar.

Won a Taste of the West Gold award in 2021

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.

We pick elderflower from Dorset hedges in June and make these into a cordial, which we then turn into this refreshing sorbet.

Won a Taste of the West Gold award in 2020 and 1 Great Taste star in 2023

We use West Country blackcurrants to make this punchy, fully flavoured sorbet.

Won a Taste of the West Gold award in 2018 and 1 Great Taste star in 2019

We use dark Valrhona chocolate for this sumptuous sorbet. The lack of milk or cream allows the flavour of the chocolate to shine through.

We use hazelnuts from a small farm in the PDO region of Piedmont in Italy.

We source our limes from an organic farm in the foothills of Mount Etna in Sicily. The farm has been in the same family for three generations, where they cultivate and grow citrus trees from seed.

We source our mangoes direct from a farm in Brazil.

Won a Taste of the West Gold award and 2 Great Taste stars in 2024

We make this zesty sorbet with passionfruit juice from Brazil.

Won a Taste of the West Gold award in 2019 and a Great Taste star in 2024

We buy Comice and Onward pears from Elwell Fruit farm in Dorset to make this sorbet.

We buy Czar, Opal and Victoria plums from North Perrott Fruit farm in Somerset to make this sorbet.

We use fresh raspberries picked at the height of the season in the West Country. We do not use any artificial colourings, so the deep pink colour you see here all comes from the raspberries.

Won a Taste of the West Gold award in 2023 and 2 Great Taste stars in 2024

We roast tender pink forced rhubarb from the Yorkshire triangle for this delicate sorbet.

Won 1 Great Taste star in 2018

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

We blend honeycomb into the ice cream base to get the real flavour of honeycomb, and then add chunks of honeycomb once frozen to give the good crunch.

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

We use milk from a nearby organic dairy farm and West Country raspberries to make this gelato.

We make our own caramel in house and are proud to use fellow Dorset product Dorset Sea Salt to flavour this gelato.

Won a Taste of the West Gold and Champion award and 2 Great Taste stars in 2020

We use strawberries from West Country fruit farms such as Forde Abbey, picked at the height of their season.

Won a Taste of the West Gold award in 2020 and 2 Great Taste stars in 2022

We use Glebe Farm oat milk which is made with gluten free oats grown on their farm in Cambridgeshire. The dark chocolate is from Valrhona, the French luxury brand used by all the best chefs.

Won a Taste of the West Gold award in 2021 and 1 Great Taste star in 2023

We use Glebe Farm oat milk made with gluten free oats grown on the farm in Cambridgeshire. The vanilla is pure pearl from Madagascar.

Won a Taste of the West Gold award in 2021

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.

We pick elderflower from Dorset hedges in June and make these into a cordial, which we then turn into this refreshing sorbet.

Won a Taste of the West Gold award in 2020 and 1 Great Taste star in 2023

We make this zesty sorbet with passionfruit juice from Brazil.

Won a Taste of the West Gold award in 2019 and a Great Taste star in 2024

We use fresh raspberries picked at the height of the season in the West Country. We do not use any artificial colourings, so the deep pink colour you see here all comes from the raspberries.

Won a Taste of the West Gold award in 2023 and 2 Great Taste stars in 2024

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