Tempted by the idea of tucking into a clotted cream ice-cream with bourbon vanilla bean? You’re not alone. The flavour, created by Callestick Farm, has just won a major national award.
Every food product entered for Chef’s Choice 2019 was judged by a team of industry experts that included food technologists, chefs and culinary research and development managers. Marking against a list of strict criteria that took innovation, quality, consistency, taste and texture into consideration, the judges selected Callestick’s Farm’s entry as their ice-cream and sorbet winner against fierce competition from other leading producers.
Sales Director David Jeffs accepted the award at a special gala evening in London’s Shangri-La Hotel at The Shard. The event was hosted by Joe Lutrario, deputy editor of Restaurant Magazine and Adam Leyland, editor of The Grocer.
“It was a real honour to accept this latest accolade on behalf of a company that continues to go from strength to strength,” said David. “Callestick Farm ice-cream is made with free-range milk from the 380-strong grass-fed herd that graze on the farm and combined with the finest, wholesome, natural ingredients – like the bourbon vanilla bean which comes from Madagascar.
“Callestick’s ethos is all about continually building on recipes handed down through generations with new and exciting flavour combinations. Chef’s Choice is the Oscars’ equivalent of the foodservice world and we’re delighted with our best-in-category win.”
2019 marks the thirtieth anniversary of Callestick Farm as an ice-cream manufacturer. The business was launched by the Parker family who continue to own and run it.
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