For too long now sorbets have been unceremoniously sidelined, blighted by a chequered history littered with citric acid and suspiciously synthetic/predictable flavour formats.
Beckleberry’s is an award-winning ice cream, sorbet and patisserie provider, (99 Great Taste Awards & Counting) a family-owned operation based in the North that is on a single-minded mission to reverse the fortunes of top-notch sorbets.
Beckleberry’s co-founder, Peter Craig said: “There’s no question that we’re a little biased when it comes to top drawer sorbets since it was our Blackcurrant & Kirsch sorbet that put us on the map in 2008 when we won the Fortnum & Mason Supreme Champion award, (the top Great Taste gong). This accolade paved the way for a cacophony of equally well received sweet treats: Passion Fruit & Tarragon, Sloe Gin, Pink Grapefruit and Sour Cherry and Amaretto.
We like sorbets because they unequivocally reflect our commitment to more ‘adult palates,’ providing the perfect setting for best-in-class/clean-deck ingredients to thrive, whilst refusing to succumb to heavy-handed masking sugars or any artificial nasties. Bold, occasionally improbable flavour liaisons are the foundation blocks on which we’ve built our name, although we’d be the first to admit that we don’t always get it right (Curried Pineapple and Parsnip & Balsamic Vinegar).”
Beckleberry’s is a father & son business that came about when a redundant ex-colliery engineer (Ian) was looking for a new career path whilst his foodie son Peter had decide that university just wasn’t for him. The business began in the family kitchen with second hand machinery that Ian lovingly restored, and an impromptu Reading University ice cream course (tad Ben & Jerry’s). Even today in Tyneside this rapidly expanding business is based in a recycled ambulance station.
Sorbets have been a real beneficiary of the bustling free-from movement/lactose-friendly (£630m) movement, growth that will result in a brand new ‘Northern soul’ livery that will be seen across all their packaging and website (April 17). Craig adds: “We’re so proud of our Northern roots quashing the myth that the UK’s finest sorbets and ice cream are made only in the South West or Home Counties. “
As a major operator within airlines (1st class & business) foodservice, hotels, delis, farm shops, hotels, coffee shops and even supermarkets Beckleberry’s has also noted a growing appetite for sorbets that employ superfruits and ingredients – our new blackcurrant & liquorice is gaining rave reviews (in taste trials) and it’s no fluke that blackcurrants are the hot fruit of 2017 (high in potassium, iron B vitamins and antioxidants that assist inflammation, muscle recovery and reduce heart disease – whilst liquorice counters fatigue and exhaustion. “That said,” concludes Craig, “taste is our only parameter when choosing our next great flavour combo.”