Independent, modern and funky ice cream shop in the middle of Brighton's south lanes. We make all our 24 different ice creams on the premesis and they include conventional/traditional flavours as well as more unusual (but still delicious) conconctions.
Also selling the best coffee and shakes.
'there are actually a few good ice cream parlours in nearby - you can actually see scoop and crumb from the door. This place seems to go that little step further though. They have interesting, and regularly changing flavours and a good mix of sweet, and more adult tastes. I went in after pride and had pink champagne, another time I had sea salt and caramel (sounds disgusting but was great), and another time mohijto. This was amazing! Hope they do well over the winter!'
'Oh. My. God. Brighton has been missing a place like this. Happened upon it on Sunday and was taken to ice-cream heaven. I had the Black Forest which was amazing and my husband had jam doughnut and cookies and cream - both were gorgeous. I can't wait to go back to plough my way through all the other flavours. As good as anything you find in Italy.'
'Absolutely the best gelato I have ever tasted, better than I had in Rome. I tried the carrot cake and the chocolate and they were both deliciously creamy with the most amazing flavour'
' Just popped into what has to be the best ice cream in Brighton!
It has loads of options to choose from and even has a seating area outside so you can watch people stroll past.
If your any where near the sea front pop in and see Seb'
Friday, 8 October 2010
Newspaper Article: Is independent Ice Cream dieing out?
http://www.list.co.uk/article/29511-is-independent-ice-cream-production-dying-out/
The availability of quality produce from diversifying dairy farms has fuelled a taste for ice-cream from our independent makers, writes Cate Devine.
The Scots-Italian culture may be alive and licking in Scotland but when it comes to making ice-cream it seems that tradition is dying out. Our taste for the old-fashioned milk-ice, brought to us by postwar Italian immigrants and made with milk, sugar and cornfl our, is being overtaken by a preference for the creamy stuff – thanks to an unprecedented availability of top quality high-fat milk and double cream from Scottish farms. ‘Even the Italians who come to visit us are amazed by the tremendous quality of our milk and cream,’ says David Equi, whose fourth-generation ice-cream company, Equi of Hamilton, won top awards in six categories at this year’s Royal Highland Show. ‘Italian gelato is lighter because the quality of milk in Italy isn’t that good. Their good milk all goes to making mozzarella.’
Equi produces some 300,000 litres of 14 per cent fat dairy ice-cream each year to a recipe adapted from his Italian great-grandfather’s, and supplies bespoke flavours to the G1 Group and Rogano in Glasgow, as well as 12 Asda stores and 130 wholesalers. He also part-owns the famous Nardini’s café in Largs, which makes its own luxury ice-cream using butter.
Ironically, the low prices that supermarkets pay for milk have helped to boost the independent ice-cream sector. Arran Dairies Ice Cream, for example, began in a desperate attempt to develop a market for the milk from the island’s three remaining dairy farms (at one time there were 30). Sales have increased ten-fold in ten years to around 2400 litres a week. ‘We doubled our market on the island in the first year alone, proving demand was certainly there,’ says Alastair Dobson, managing director of Arran Dairies and the founder of Taste of Arran, a group of 11 food and drink producers on the island. Clients for his 14 per cent fat dairy ice-cream include the Macdonald hotel group throughout the UK, National Trust for Scotland properties and Dobbies garden centres. The supermarket trade is not an avenue Dobson chooses to go down.
Instead, a new business in bespoke ice-creams is developing. Dobson has so far created 70 flavours – including Scottish rhubarb ripple and Arran lemon verbena for the recent Open Golf at St Andrews. However, vanilla is the most popular: it’s made up of three parts milk to one part cream. Arran milk has an unusually high fat content of up to 4.6 per cent; the cream 48 per cent, and the end product contains 12 per cent fat.
Bespoke ice-cream is popular with modern chefs who want to help to keep local, traditional skills alive and who get a kick out of being able to name-check not only their supplier but in some cases even the cows that provided the necessaries. Which makes smaller artisan producers increasingly sought-after.
Meanwhile, at the delightfully named Meikle Dripps Farm at Thorntonhall, on the southside of Glasgow, Micki Henderson churns out some 270 litres of her bespoke handmade 8 per cent fat ice-cream each week to supply retail outlets and some of Glasgow’s top restaurants including Crabshakk, Gamba, the Dining Room, Urban Brasserie and Red Onion. Flavours include black pepper, gingerbread, balsamic vinegar and liquorice. The business began four years ago as a way of supplementing income from Micki’s husband John’s dairy farm at a time when milk prices paid by supermarkets were plummeting. She now uses the farm’s milk, cream and eggs. As a result, the company is unlikely to go down the supermarket route. ‘We wouldn’t want to grow too big because it would change our USP and we’d become just like everybody else,’ says Micki.
The availability of quality produce from diversifying dairy farms has fuelled a taste for ice-cream from our independent makers, writes Cate Devine.
The Scots-Italian culture may be alive and licking in Scotland but when it comes to making ice-cream it seems that tradition is dying out. Our taste for the old-fashioned milk-ice, brought to us by postwar Italian immigrants and made with milk, sugar and cornfl our, is being overtaken by a preference for the creamy stuff – thanks to an unprecedented availability of top quality high-fat milk and double cream from Scottish farms. ‘Even the Italians who come to visit us are amazed by the tremendous quality of our milk and cream,’ says David Equi, whose fourth-generation ice-cream company, Equi of Hamilton, won top awards in six categories at this year’s Royal Highland Show. ‘Italian gelato is lighter because the quality of milk in Italy isn’t that good. Their good milk all goes to making mozzarella.’
Equi produces some 300,000 litres of 14 per cent fat dairy ice-cream each year to a recipe adapted from his Italian great-grandfather’s, and supplies bespoke flavours to the G1 Group and Rogano in Glasgow, as well as 12 Asda stores and 130 wholesalers. He also part-owns the famous Nardini’s café in Largs, which makes its own luxury ice-cream using butter.
Ironically, the low prices that supermarkets pay for milk have helped to boost the independent ice-cream sector. Arran Dairies Ice Cream, for example, began in a desperate attempt to develop a market for the milk from the island’s three remaining dairy farms (at one time there were 30). Sales have increased ten-fold in ten years to around 2400 litres a week. ‘We doubled our market on the island in the first year alone, proving demand was certainly there,’ says Alastair Dobson, managing director of Arran Dairies and the founder of Taste of Arran, a group of 11 food and drink producers on the island. Clients for his 14 per cent fat dairy ice-cream include the Macdonald hotel group throughout the UK, National Trust for Scotland properties and Dobbies garden centres. The supermarket trade is not an avenue Dobson chooses to go down.
Instead, a new business in bespoke ice-creams is developing. Dobson has so far created 70 flavours – including Scottish rhubarb ripple and Arran lemon verbena for the recent Open Golf at St Andrews. However, vanilla is the most popular: it’s made up of three parts milk to one part cream. Arran milk has an unusually high fat content of up to 4.6 per cent; the cream 48 per cent, and the end product contains 12 per cent fat.
Bespoke ice-cream is popular with modern chefs who want to help to keep local, traditional skills alive and who get a kick out of being able to name-check not only their supplier but in some cases even the cows that provided the necessaries. Which makes smaller artisan producers increasingly sought-after.
Meanwhile, at the delightfully named Meikle Dripps Farm at Thorntonhall, on the southside of Glasgow, Micki Henderson churns out some 270 litres of her bespoke handmade 8 per cent fat ice-cream each week to supply retail outlets and some of Glasgow’s top restaurants including Crabshakk, Gamba, the Dining Room, Urban Brasserie and Red Onion. Flavours include black pepper, gingerbread, balsamic vinegar and liquorice. The business began four years ago as a way of supplementing income from Micki’s husband John’s dairy farm at a time when milk prices paid by supermarkets were plummeting. She now uses the farm’s milk, cream and eggs. As a result, the company is unlikely to go down the supermarket route. ‘We wouldn’t want to grow too big because it would change our USP and we’d become just like everybody else,’ says Micki.
How to start an ice cream parlor
http://www.ehow.co.uk/how_6459349_start-ice-cream-parlor-business.html
1. Every successful business starts with a detailed business plan. Include your mission statement, a financial breakdown, operating plan, marketing plan and competitor analysis.
2. Visit local and state government offices and obtain any licenses and permits you will need to run your business. Your business will likely fall under the same regulations as restaurants, so food handling certificates and special permits may be required.
3. Secure a location for your ice cream parlor. An area with a lot of foot traffic in a mall or on a busy street would be ideal. Look for ample counter space, and an area to include tables and chairs. Decide if you will seek to open a franchise or independent shop, and create a menu of ice cream dishes you will offer.
4. Purchase your supplies and equipment. You will need a soft-serve ice cream machine, different freezers and display cases, tables, plus other smaller tools of the trade. You will also need to find a vendor to supply your ice cream. Ask other ice cream parlor owners who they recommend, and shop around until you find the right one for your business.
5. Market your ice cream parlor. Try and arrange for the outside sign to go up before you open to generate interest. Mail out fliers to homes and businesses in your area with introductory specials. Create a website to highlight the different flavors you carry. Offer frequent buyer specials and ice cream club memberships.
Read more: How to Start an Ice Cream Parlor Business | eHow.co.uk http://www.ehow.co.uk/how_6459349_start-ice-cream-parlor-business.html#ixzz11lVdZ3rx
1. Every successful business starts with a detailed business plan. Include your mission statement, a financial breakdown, operating plan, marketing plan and competitor analysis.
2. Visit local and state government offices and obtain any licenses and permits you will need to run your business. Your business will likely fall under the same regulations as restaurants, so food handling certificates and special permits may be required.
3. Secure a location for your ice cream parlor. An area with a lot of foot traffic in a mall or on a busy street would be ideal. Look for ample counter space, and an area to include tables and chairs. Decide if you will seek to open a franchise or independent shop, and create a menu of ice cream dishes you will offer.
4. Purchase your supplies and equipment. You will need a soft-serve ice cream machine, different freezers and display cases, tables, plus other smaller tools of the trade. You will also need to find a vendor to supply your ice cream. Ask other ice cream parlor owners who they recommend, and shop around until you find the right one for your business.
5. Market your ice cream parlor. Try and arrange for the outside sign to go up before you open to generate interest. Mail out fliers to homes and businesses in your area with introductory specials. Create a website to highlight the different flavors you carry. Offer frequent buyer specials and ice cream club memberships.
Read more: How to Start an Ice Cream Parlor Business | eHow.co.uk http://www.ehow.co.uk/how_6459349_start-ice-cream-parlor-business.html#ixzz11lVdZ3rx
Independent Ice Cream Shops: Four Seas Ice Cream
Four Seas Ice Cream is an independent ice cream shop located in Centerville, Massachusetts. It is one of the three oldest ice cream shops in New England.[1] It has been the winner of many awards and citations over the years as the result of its flavors. In the past, it has been voted number seven on the list of Top 10 Ice Cream Parlors in the United States.
There are 24 flavors of ice cream available to customers at any given time. Four Seas is the third oldest ice cream shop in New England and considered by ice cream connoisseurs to be one of the best in the country. Situated in an old blacksmith shop in downtown Centerville on Cape Cod, Massachusetts since 1934, it has become a Cape tradition for nearly 75 years.
The shop was founded in 1934 by a W. Wells Watson. The store was named from part of a poem by "Mable E. Phinney" - 'Cape Cod Calls'; '"We face four seas," our slogan runs Four seas of azure blue...' The 4 seas refers to the 4 bodies of water surrounding the Cape: Atlantic Ocean, Buzzards Bay, Cape Cod Bay, and Nantucket Sound. In 1960, the shop was purchased by Dick Warren, and was operated by him until 2001 when he sold it to his son and daughter-in-law - Douglas and Peggy Warren. Dick Warren—also known as "Chief" by his employees—continued to help out at the store until his death in 2008. He wrote the book "The Complete Idiot's Guide to Home Made Ice Cream." [3] The shop has stayed in the same location over the past 75 years, and has even kept the same diner feel setup that it originated with. Over the years, the shop has garnered many national awards from many reputable organizations.
Flavors
- Vanilla
- Chocolate
- Strawberry
- Coffee
- Chip Chocolate
- Mocha Chip
- Chocolate Chip Cookie Dough
- Maple Walnut
- Black Raspberry
- Penuche
- Mint Chip
- Butter Crunch
- Peppermint Stick
- Chocolate Almond
- Peanut Butter Chip Chocolate
- Rum and Butter
- Caramel
- Frozen Pudding
- Pistachio
- Coconut
- Ginger
- Lemon Crisp
- Cantaloupe
- Banana
- Fresh Peach
- Fresh Strawberry
- Pumpkin
Other options at Four Seas
- Toppings
- Sandwiches
- Sherberts
- Sorbets
- Yoghurts
- Drinks
There are 24 flavors of ice cream available to customers at any given time. Four Seas is the third oldest ice cream shop in New England and considered by ice cream connoisseurs to be one of the best in the country. Situated in an old blacksmith shop in downtown Centerville on Cape Cod, Massachusetts since 1934, it has become a Cape tradition for nearly 75 years.
The shop was founded in 1934 by a W. Wells Watson. The store was named from part of a poem by "Mable E. Phinney" - 'Cape Cod Calls'; '"We face four seas," our slogan runs Four seas of azure blue...' The 4 seas refers to the 4 bodies of water surrounding the Cape: Atlantic Ocean, Buzzards Bay, Cape Cod Bay, and Nantucket Sound. In 1960, the shop was purchased by Dick Warren, and was operated by him until 2001 when he sold it to his son and daughter-in-law - Douglas and Peggy Warren. Dick Warren—also known as "Chief" by his employees—continued to help out at the store until his death in 2008. He wrote the book "The Complete Idiot's Guide to Home Made Ice Cream." [3] The shop has stayed in the same location over the past 75 years, and has even kept the same diner feel setup that it originated with. Over the years, the shop has garnered many national awards from many reputable organizations.
Flavors
- Vanilla
- Chocolate
- Strawberry
- Coffee
- Chip Chocolate
- Mocha Chip
- Chocolate Chip Cookie Dough
- Maple Walnut
- Black Raspberry
- Penuche
- Mint Chip
- Butter Crunch
- Peppermint Stick
- Chocolate Almond
- Peanut Butter Chip Chocolate
- Rum and Butter
- Caramel
- Frozen Pudding
- Pistachio
- Coconut
- Ginger
- Lemon Crisp
- Cantaloupe
- Banana
- Fresh Peach
- Fresh Strawberry
- Pumpkin
Other options at Four Seas
- Toppings
- Sandwiches
- Sherberts
- Sorbets
- Yoghurts
- Drinks
Wednesday, 6 October 2010
Direction
Today I have decided, through the help and discussion with tutors to go with my own ice cream brand. Taking what Ben & Jerry's do in the US and incorporating that into my own company
Stuff to research
-
Stuff to research
-
Tuesday, 5 October 2010
Improvements
What could Ben & Jerrys improve on?
What problems have I found with the company?
What could I do that they havent done?
Are there any plans that I could base research around that b&js are planning
What are there rivals?
Peoples opinions of the ice cream
To be posted tonight
What problems have I found with the company?
What could I do that they havent done?
Are there any plans that I could base research around that b&js are planning
What are there rivals?
Peoples opinions of the ice cream
To be posted tonight
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