Like we said, our store cupboard is the local larder. We are always delving into it for new flavour combinations. Some have been around since the beginning. Our customers just can’t get enough of them, but we always add a couple each year. If you are chef and you would like a bespoke flavour that is no problem.
We make everything on site so we can create whatever you would like for a banquet or for a new menu. That’s what we did when Richard Corrigan asked for Vanilla and Ginger and one of our customers who wanted a Sloe Gin sorbet for a wedding. We called it Quick, Quick, Sloe. The Gorse ice-cream suggestion was less successful. There are LOTS of briars on that plant and despite it smelling like coconut, it tastes like more grass. Still, we gave it a go.