Product details:
The Paddock Wood-based manufacturer originally created the range for Asian and Oriental restaurants, including Feng Sushi, but has been 'staggered' by the response from the industry at large and the demand for the range which includes the following flavours:
- Black sesame
- Japanese green tea
- Lemongrass and chilli
- Kaffir lime leaf
- Sweet chestnut
- Thai tea sorbet
- Vanilla Pandan
All Taywell’s ice creams and sorbets are made at its factory in Kent which has recently undergone a £200k refurb to its manufacturing and storage facility including the installation of a new mixing plant, filling machine and freezer and fruit feeder.
The investment has increased pallet freezer space but allowed Taywell to keep to its artisan production roots while building a new customer base.
Taywell now has plans to extend the specific cuisine ice cream flavour idea into other international cuisines and is already talking to both a Mexican and a Spanish restaurant chain, with plans to launch the first of these new flavours, including cactus and chilli ice cream and Tequila sorbet, in April 2013.
USP:
Taywell believes these Asian-inspired ice cream flavours have not been commercially available to restaurants and hospitality businesses previously.
Availability:
The entire Asian-inspired range is in stock and available now - any restaurants which make an enquiry will also receive a free sample. The ice creams and sorbets should be purchased directly from the supplier by calling 01892 835555 or emailing sales@taywell.co.uk.
Price:
A 2.5 litre tub of each of the Asian flavour range ice creams and sorbets costs £12.80 plus VAT for trade buyers - a minimum order of £35.00 applies.
Why should you buy it?
Alastair Jessel, managing director of Taywell Ice Creams, said restaurants looking to serve something different need look no further than this product range: “We are using the finest ingredients to re-create the authentic tastes and flavours of international cuisines in an ice cream or sorbet.
"These flavours have not been available commercially in ice cream until now and the restaurants and chefs we are talking to are simply blown away by the incredible flavours we have created and how they could use them within their own menus.
"We really are pushing the boundaries and challenging the general perception of ice cream flavours," he added.
More information: