We supply the good stuff. You create the magic.
Everything we do at Henley Bridge comes back to one core purpose – helping you to succeed. We’re an enthusiastic partner here to support you in your quest to create moments of enjoyment through food and build a business you’re proud of.
Featured collections
Jersey Dairy Cornish-style ice cream UHT soft serve ice cream mix - 12 x 1L
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IRCA sac à poche Chococream pistachio pre-filled piping bag (15% pistachios) - 180g & 1kg
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IRCA sac à poche Chococream hazelnut gianduia flavoured pre-filled piping bag (12% hazelnuts) - 180g & 1kg
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IRCA sac à poche Chococream white hazelnut pre-filled piping bag (10% hazelnuts) - 180g & 1kg
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IRCA sac à poche Chococream caramel Fleur De Sel pre-filled piping bag - 180g & 1kg
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IRCA sac à poche Chococream dark pre-filled piping bag - 180g & 1kg
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Essential cuisine street food jerk style seasoning - 300g
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Bling Ingredients apple pieces - 1kg
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Bling Ingredients blueberry pieces - 1kg
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Bling Ingredients lemon pieces - 1kg
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Bling Ingredients orange pieces - 1kg
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Bling Ingredients raspberry pieces - 1kg
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Callebaut w2 white chocolate (29.5%) buttons - 2.5kg and 10kg
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Callebaut recipe 811 dark chocolate (54.5%) buttons - 2.5kg and 10kg
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Callebaut recipe 823 milk chocolate (33.6%) buttons - 2.5kg and 10kg
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Belcolade cacao trace white chocolate (30%) buttons - 1kg - 5kg and 15kg
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Belcolade cacao trace milk chocolate (34%) buttons - 1kg - 5kg and 15kg
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Callebaut recipe 70-30-38 dark chocolate (70.5%) buttons - 2.5kg and 10kg
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Belcolade cacao trace dark chocolate (55%) buttons - 5kg and 15kg
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Belcolade dark chocolate (60%) buttons - 15kg
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Belcolade cacao trace amber salted butter caramel white chocolate - 1kg and 15kg
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Belcolade dark chocolate (70.5%) buttons - 5kg and 15kg
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Belcolade milk chocolate (41%) buttons - 15kg
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Callebaut gold caramel flavoured white chocolate buttons - 2.5kg
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Jersey dairy jersey gold UHT soft serve ice cream mix - 12 x 1L
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Jersey dairy jersey luxury UHT soft serve ice cream mix - 12 x 1L
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Irca joypaste strawberry flavour paste - 1.2kg and 5kg
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Rubicone neutro 5 AU base stabiliser and emulsifier for ice cream - 1.5kg and 10kg
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Jersey dairy thickshake UHT milkshake mix - 12 x 1L
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Jersey dairy jersey luxury chocolate UHT premium chocolate soft serve ice cream mix - 12 x 1L
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Irca joybase talento 50 high performance base 50 mix - 1kg
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Irca joytopping ice cream topping sauce - chocolate flavour - 1kg
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Irca joypaste lemon flavour paste - 1.2kg and 5kg
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Irca joypaste raspberry flavour paste with seeds - 1.2kg and 5kg
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Irca joypaste caramel flavour paste - 1.2kg
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Irca joypaste pistachio 100% flavour paste - 1kg and 5kg
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Pidy profiteroles (4.3cm) - 75 and 250 pieces
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Tate & lyle icing sugar - 3kg and 25kg
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Cornflour maize corn starch - 25kg
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Belgosuc patissier's pouring soft white fondant - 12.5kg
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Irca mirror glaze neutral glaze - 3kg
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DGF Industries nappage blond apricot glaze - 1kg
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Dgf industries fondant patissier - 1kg
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Irca toffee d'or caramel toffee caramel cream for fillings - 5kg
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Irca chococream pistachio filling paste - 5kg
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Fermipan instant dried yeast - 500g
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Irca mirror shine strawberry glaze - 3kg
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Pidy mini (6cm) sweet pastry cones - 228 pieces
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Jersey dairy jersey luxury chocolate UHT premium chocolate soft serve ice cream mix - 12 x 1L
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Irca cukicream pistachio cream - 5kg
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Gelato 4ever italian gelato and ice cream UHT mix hazelnut - 1L
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Soc chef methyl burger - 80g
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Gelato 4ever italian gelato and ice cream UHT mix mango - 1L
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Karimix ramen stock soup paste - 180g & 1L
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Gelato 4ever italian gelato and ice cream UHT mix strawberry - 1L
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Karimix kashmiri curry paste - 175g & 1L
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Food colours metallic Dust powdered food colouring - 20g
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Food colours watersoluble natural powder colour set - 8x2.5g
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Food colours natural drip ready-to-use cake drip - 100g
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Food colours liquid food colour (natural) - 18ml
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Be inspired
Raspberry eclair
Fill crisp choux pastry with a fresh and tangy raspberry curd, crown with a glossy raspberry glaze and complete with a golden crumble. The delicious berry flavour is the ideal sweet treat to share with someone special.
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Trio of taster snacks
A seriously tasty trio of snacks - whether you're putting together a canapé platter for a party, looking to impress at a tasting event, or just love experimenting with bold, punchy flavours, this playful little trio has got you covered! Mini beetroot cups provide an earthy sweetness and vibrant colour, mini crumpets are topped with an umami-rich Marmite 'caviar’, and crispy, golden mushroom arancini are little bites of heaven. These treats may be small in size but they're big on flavour. Mini beetroot cupsBeetroot cup Ingredients 1 packet brick pastry 50g Sosa beetroot powder Butter, melted for brushing Method Take one sheet of brick pastry at a time and, using a round cutter, cut out discs. Brush the discs gently with melted butter and dust with beetroot powder. Using a silicone sphere mat, place the discs into the cavity, allowing it to ripple at the edges Place a few baking beans inside the now cups, and place in a low oven at 110°C, until crisp. This will take around 6mins. Beetroot mousse Ingredients 1 tbsp Filippo Berio extra virgin olive oil 1 large garlic clove, minced 1 shallot, finely chopped 240g beetroot, chopped 40g Sosa beetroot powder 125g goat cheese 95g double cream, whipped 1 tbsp fresh chives 900ml Essential Cuisine vegetable stock Salt and pepper, to taste Method Fry off the garlic and shallots in olive oil. Add all ingredients except the double cream and vegetable stock to the Thermomix, and blend to a smooth consistency. Gradually add the vegetable stock until a smooth and stable paste is formed. Remove from the Thermomix and fold through the whipped cream. Place into a piping bag until ready to pipe into cups. Apple, horseradish and walnut slaw Ingredients2 apples, sliced into matchsticks1 carrot, thinly sliced70g sliced walnuts2 tbsp horseradish sauce1/2 red onion, sliced MethodMix all the ingredients together to create a slaw. Mushroom aranchini Ingredients 750g Riso Gallo Arborio risotto rice, sustainable 3 ltrs water with 48g of Essential Cuisine mushroom stock powder 2 eggs 100g onions, finely chopped 400g smoked scamorza cheese, diced 60g unsalted butter 3 ltrs vegetable oil 3 tbsp Filippo Berio extra virgin olive oil 30ml dry white wine 200g Roi Des Montagnes mixed mushrooms dried mix, soak overnight to hydrate 30g chestnut mushrooms 30g flat mushrooms 20g Essential Cuisine wild mushroom glace Flour, to dust 5 eggs, for egg wash 900g breadcrumbs or panko Method Trim the mushrooms and cut thinly. Pan fry in a large pan with olive oil, garlic and herbs. Season, then remove from the heat and keep aside. In a large casserole dish, roast the Arborio rice on a low heat with a pinch of salt, without adding any oil or fat. Keep stirring, so the rice does not catch on the bottom of the pan. When the rice is hot, pour in the white wine, letting the alcohol evaporate. Cook for 15 minutes, adding the mushroom stock a ladle at a time. Keep cooking the rice, stirring occasionally. While the rice is gently cooking, fry the chopped onion in a pan with olive oil and a pinch of salt for about 10 minutes, until golden. When the rice is almost cooked, add the onion, wild mushroom glace and cooked mushrooms. Stir well and remove from the heat. Add the butter, cheese, egg and seasoning, then place onto a tray to cool down. Once cold, form into rice balls around 40-50g each and put plenty of diced scamorza in the middle of each. Allow to set in the fridge, then pane in the flour, egg and breadcrumbs. Deep fry the rice balls in vegetable oil at 160°C for about 5-6 minutes, until golden. Season with salt and serve hot. Trisol batter Ingredients 300g self-raising flour 100g SOC Chef Trisol 260ml sparkling water Method Mix the flour and Trisol together in a bowl, then whisk in the water to make a smooth batter. Cover and refrigerate until ready to use. Truffle mayonnaise Ingredients 50ml Filippo Berio truffle olive oil 50ml Filippo Berio classico olive oil 1 egg yolk 1tsp dijon mustard Salt and pepper Method Mix the egg yolk and the mustard with a whisk or ideally in a blender. Slowly add the classico olive oil then the truffle olive oil while you are mixing. Mix until you obtain a creamy mayonnaise. Mushroom gel Ingredients 1 onion, diced 60g Roi Des Montagnes dried mushrooms mix 20g flat mushrooms 20g chestnut mushrooms 60ml malt vinegar 2 tbsp Sucranna dark brown sugar 1/2 tsp ground nutmeg 1/2 tsp garlic powder 2 tbsp Worcestershire sauce 1 tsp Essential Cuisine wild mushroom sauce 1 tbsp of lemon juice, fresh Vegetable oil Salt Black pepper, freshly ground Method To begin, place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent. Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft. Boil a kettle and pour 200ml of hot water over the dried mushrooms After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan. Add the nutmeg and garlic powder to the pan, stir for 30 seconds then add the rest of the ingredients, including the mushroom liquid. Simmer over a low heat for 10 minutes, stirring to avoid any sticking. Transfer to a blender and blitz until smooth Taste and adjust the seasoning, if necessary. To adjust the consistency, return to the pan and reduce to thicken, or add a splash of water and re-season to loosen it. Store in an airtight container in the fridge for up to a month. Mini crumpet Ingredients 400 ml milk 15g dried yeast 6g Sucranna caster sugar 300 g strong white flour ½ teaspoon bicarbonate of soda Trennspray (for greasing) Method Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy. Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture. Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed. Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface. For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid. Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper. Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat. Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch. Cheese cream Ingredients 1l water 125g Essential Cuisine béchamel sauce mix 16g Essential Cuisine cheese stock mix 50g grated cheddar cheese 100g Philadelphia cream cheese Method Bring to the boil the water and bechamel sauce mix. Add in the cheese stock mix and simmer for 4 minutes until thick. Add in the grated cheese and mix until melted. Allow to cool and once cool fold through the cream cheese until pipeable consistency. Marmite caviar Ingredients 200g water 50g marmite 12g Sosa vegetable setting powder Oil (for dropping the solution) Method Bring to the boil the water, marmite and vegetal setting powder Once boiled, use a syringe to drop the solution into the cold oil When ready to use, remove the caviars from the oil and wash under cold water. Serve Cheese crisps IngredientsGrated parmesan cheese Method Spread grated parmesan evenly on a silpat mat and place in the oven at 160c Once the cheese has melted, remove from the oven and allow to cool and break into small shards.
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Cocoa cookie
Everything you crave in a chocolatey bite - crisp on the outside, irresistibly chewy in the middle, and bursting with melt-in-the-mouth chocolatey goodness from Prova Gourmet's rich cocoa flavouring. The ideal indulgence to satisfy sweet cravings. Ingredients 193g unsalted butter 145g Sucranna soft brown sugar 145g Billingtons light Muscovado sugar 39g whole egg 196g strong white flour 43g Irca cocoa powder, 22%-24% fat 3g bicarbonate of soda 4g salt 8g Prova Gourmet natural cocoa flavouring 30g Luker Chocolate cocoa nibs 5g fleur de sel Method In a mixer fitted with a flat beater, soften the butter, then add the sugars. Whisk until frothy. Gradually incorporate the eggs, then the sifted dry ingredients and lastly, the fine salt and flavour. Weigh out 70g balls, and place into a greased 8cm diameter ring set on a Silpat, and flatten. Sprinkle some cocoa nibs and a pinch of fleur de sel over the cookies before baking. Bake at 180°C for 6 min. Leave to cool before removing the rings. Recipe courtesy of Prova Gourmet
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Mushroom Arancini
45 15 24 Indulge in these satisfying mushroom Arancini. Crisp on the outside, gooey on the inside and oozing with mouth-watering mozzarella. Made with Gallo's mushroom risotto rice for extra delicious flavour and soft texture, these Arancini balls are so tasty it'll be hard to stop at one! Ingredients 1kg Gallo mushroom risotto rice 3 tbsp olive oil 250g Parmesan (or hard cheese alternative) 2.5L water (as per cooking instructions) 400g hard mozzarella (cut into cubes) 6 eggs 100g flour 250g breadcrumbs Method Add oil into a heated shallow pan. Add rice and cook off for 2/3 mins until slightly toasted. Add water, 500ml at a time until fully absorbed. Add grated parmesan and cool down. Once cooled, separate into 24 portions. Whisk the eggs in a bowl. Individually roll each portion of rice into a ball and encase 1 mozzarella cube inside of each ball. Set aside all rice balls and refrigerate for a minimum of 2hrs. Individually coat each Arancini ball into flour, egg and then breadcrumbs. Deep fat fry at 170°C until golden brown and centre is melted. Serve with a tomato, pesto or truffle sauce to your taste. Enjoy!
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The Henley Bridge forest
A dish that will certainly tempt those chocoholics amongst us! The cherry and Kirsch flavour complement the chocolate perfectly and will certainly impress your guests this Christmas.
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Carbon black oozing fondant
What better way to celebrate this spine-tingling season than with a wickedly indulgent treat that oozes dark and delightful flavours. Use deZaan's carbon black cocoa powder to create this sinfully rich and hauntingly decadent chocolate dessert that will leave your taste buds spellbound. Topped with Dobla's white chocolate spooky ghost decor, this recipe is sure to cast a delectable spell on all who dare to indulge.
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Raspberry marshmallow Easter eggs
An enchanting dessert that's full of flavour and delightfully seasonal. A vibrant and zingy raspberry gel is encased in a soft, egg-shaped, marshmallow that's sits on a fragrant vanilla and anise nest. Complete with a sprinkle of crunchy raspberry pieces.
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Dubai chocolate bars
Add a touch of exotic flair to your creations with these Dubai chocolate bars, filled with a delicious blend of Irca's crispy pistachio and milk chocolate.
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Vanilla bean, Amarena cherry and pistachio gelato
A fruity celebration of bold flavour - this silky smooth vanilla bean gelato is swirled with sweet-tart Amarena cherries and finished with an irresistible crunch of pistachios. A combination that's as indulgent as it is refreshing.
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Wild strawberry and almond gelato
Sweet and fragrant wild strawberries are rippled into this creamy and subtly nutty almond gelato. The delicious blend is simple but absolutely irresistible.
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Vegan mint choc chip gelato
It's a classic we all know and love but recreated with wholesome plant-based ingredients so vegan clientele needn't miss out. Embrace this dairy-free delight without skimping on texture or flavour - fresh mint blends with a dark chocolate crunch for an irresistible and nostalgic combination that'll have customers, vegan and not, coming back for more! Vegan white base Ingredients 697g plant-based milk (ie. rice milk) 50g vegetable oil 20g coconut oil 75g Sucranna granulated sugar 18g dextrose 64g Glucodry 385 spray dried glucose 60g Sosa trehalose 5g pea protein 6g Sosa inulin, cold 5g Rubicone neutro 5 AU base, stabiliser Makes a total 1000g vegan white base MethodHeat all the ingredients to 65°C (do not go above 65°C), then cool immediately. Once cooled, the base is ready to use. Assembly Ingredients 5000g vegan white base 200g Irca green mint paste 400g Belcolade bakestable dark chocolate drops Irca Joycouverture dark chocolate coating, as desired Method Warm up the Joycouverture dark chocolate, no higher than 30°C, until it has melted. Blend the mint paste into the vegan white base. On extraction, ripple in the dark chocolate drops and the melted Joycouverture dark chocolate.
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Vanilla and balsamic gelato
Sometimes, the simplest things can surprise you the most – and this vanilla gelato with a balsamic glaze ripple is here to prove it. Smooth, creamy, and bursting with the warm, comforting flavour of Madagascan vanilla, swirled with a rich, tangy balsamic glaze. It’s a match you didn’t know you needed but won’t be able to resist!
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The new Belcolade Origins range
Single Origin, singular taste - explore the flavour complexity of the new Belcolade Origins range! We’re thrilled to announce that our Belcolade Origins family has just got even tastier! With seven new additions joining the line-up, this collection of single origin chocolates is now richer, more diverse, and even more inspirational for chocolatiers, bakers, gelato makers and artisan creators. At the heart of the Origins range is the belief that great chocolate tells a story - of land, climate, tradition and craftsmanship. These chocolates are made using beans from specific regions, where the terroir, farming methods and expert fermentation processes combine to unlock intense, natural flavour profiles. Think of them like fine wines - expressive, complex, and full of personality. The newcomers Philippines 68% A dark chocolate with a bold cacao punch, balanced with floral notes, fruits and spices. Dominant flavours include pineapple, banana and passion fruit, enhanced by pepper and a touch of floral. Papua New Guinea 70% Carefully cultivated along the mountainside of the Sepik river, this chocolate embodies the qualities of the Pacific soil, bringing the unique flavour profile to the fore. Providing a lively ride, this chocolate is dark, with a subtle fruitiness, roasted notes, and a floral whisper. Papua New Guinea 39% Creamy and indulgent with a delightful balance of milk and cacao. The profile of this chocolate touches on sweet caramel notes, cooked milk and roasted hazelnuts. The warm, caramelised flavour brings richness to moulded chocolates and truffles. Papua New Guinea 36% A white chocolate like no other! The flavour offers pronounced dairy notes and a cooked milk character, but with an underlying depth from the terroir. Notes of sweet vanilla, anise and almond come to fore in this chocolate. A dream for gelato and filled creations. Vietnam 73% Crafted from the Trinitario bean in Vietnam's Mekong Delta region, this chocolate is intense and full-bodied with an acidic taste and citrusy finish. This profile touches on woody notes along with citrus and a touch of roasted coffee. A dark chocolate with a punch of personality, ideal for sophisticated flavour pairings. Vietnam 45% Sweet, creamy and every bit as elegant as the 73%. Also made from the Trinitario bean, this chocolate dances with notes of sweet caramel and roasted coffee, making it a fantastic choice for bonbons and pastry layers. Cameroon 45% Sourced from the valleys of the Sanaga river, these red cocoa beans create a smooth and mellow chocolate with light caramel tones. The profile also touches on cooked milk, roasted notes and a touch of citrus. A beautifully balanced milk chocolate. A global family of flavour These new kids on the block join our much-loved Origins favourites: Venezuelan 43.5% - smooth with rich dairy notes and a touch of caramel and hazelnut. Ecuadorian 71% - deep and intensely cacao-driven with floral notes and a touch of coffee. Ugandan 80% - a powerhouse of cacao with roasted and citrus undertones. Peruvian 64.5% - rounded and slightly acidic, with floral notes and dried fruit vibes. Vietnamese 45% - silky and balanced, with natural sweetness and a creamy mouthfeel. Why Origin matters Each Origin chocolate is an invitation to explore a region’s flavour story. They’re crafted under the Cacao-Trace programme, ensuring not only superior taste through expert fermentation and drying, but also fairer incomes for cocoa farmers. It’s better chocolate with a purpose for better. Culinary inspiration These unique profiles add depth and complexity to any creation. Whether you're layering nuanced flavours in a patisserie, crafting standout bonbons, or swirling through gelato, the Origins range offers a palette of taste that elevates recipes from tasty to unforgettable. Let your next creation tell a story with Belcolade Origins, from hot cross chocolates to cold chocolate drinks and mono mandarin chocolates. There's a unique flavour profile for every individual creations.
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A visit to the Ivory Coast Cacao-Trace farming communities
A revolutionary programme Puratos, parent of the Belcolade brand, introduced their revolutionary Cacao-Trace programme in 2013, as a way to better control the cocoa chain and support those within it. Key focus areas include farmer poverty, working conditions, deforestation and child labour - areas that have already seen significant improvements. Better production methods produce a higher quality product, providing more value to the customer which is, in turn, distributed among the farmers and communities involved, forming a full circle process. The Cacao-Trace programme is further supported by the inclusion of the Chocolate Bonus project, which actively creates jobs and provides essential buildings, centres and harvesting systems at the source of the cocoa chain. The exceptional work that Puratos do and the programme they have implemented is one that we, at Henley Bridge, are incredibly proud to support. The Ivory Coast To further understand the processes within the cocoa chain, the impact of the Cacao-Trace programme and to experience the efforts involved from both sides, our team at Henley Bridge joined colleagues from Puratos for a visit to the Ivory Coast. In her own words, our Managing Director, Tracey Hughes, shares her experience from the trip. Why Cacao-Trace The Cacao-Trace Programme is very important to Henley Bridge, as a key distributor of chocolate and the Belcolade brand in the UK, it is imperative that we continue to source and supply ethical and sustainable chocolate both now and in the future. The aim of our visit to the Ivory Coast was to fully understand the programme and the positive changes that it is making to the local farmers and communities. We were able to witness how the Cacao-Trace sustainable cocoa sourcing programme is implemented, and to see the journey from bean to bar, experiencing the process alongside the farm workers. The reality of the amount of work and care that it takes to create the chocolate was astounding. Our experience on the farms Care for quality At the start of the trip, we were welcomed into Dotou village on the cocoa farm of Mr Gnahoue Rodrigue and we were lucky enough to experience the day to day of his farm workers. Myself and the team conducted essential tree care, harvested pods, broke them and removed the cocoa beans ready for the next stage of fermentation. It was reassuring to see the consistent quality checks along the journey from bean to bar. Fermentation masters Next we visited the Puratos Post-Harvest Centre in Adjamené to witness the fermentation process. It was amazing to see the wooden box fermenters and how community members, who are trained to become professional Cacao-Trace fermentation masters, process the beans. Every step of the journey allowed us to see how Puratos values the cocoa farming community, providing them with all of the skills required to have a career with financial security and a long-term positive impact. A full circle process One of the most enlightening parts of our trip was meeting the team from Puratos West Africa. Whilst in the Ivory Coast, one of our guides was Jean. Jean’s father was a cocoa farmer, and he grew up on the plantation, which his family still owns and runs today. At the age of six, Jean left his family to live with his uncle and continue his education. Jean now works for Puratos West Africa, specifically with the Cacao-Trace programme, to improve the quality of cacao and the lives of the farmers and villagers. Hearing Jean’s story, understanding the sacrifices he and his family made, and seeing how he is now working to help his people and community was truly touching. Not everyone will have the same opportunity that Jean did, which highlights the importance of the Cacao-Trace programme in building schools and ensuring all children receive a basic education. The Cacao-Trace family For all the guides we met, you could see and feel how proud they were of their roots and the work they were doing with the Cacao-Trace programme to improve the lives of their communities. The highlight of the trip for us was to see first-hand the positive changes that the programme has already delivered and will continue to deliver. The condition of the farms, with the cocoa trees being looked after and cared for correctly with plenty of healthy cocoa pods, visualised the future of chocolate. A prosperous future Throughout the plantations that we visited, the positive changes of the Cacao-Trace programme were evident from the standards of the farming landscape to the education that the programme is providing to the farming community. Thanks to the Cacao-Trace programme more villages have access to schools, nearby water towers and maternity centres. However, there are still villages which do not have access to these things that we consider life essentials. It has proved that we all have much more to do to provide better quality of lives for people, to continually build a better planet, and to create better prosperity in the lives of so many people and families.
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Leading the way in ice cream innovation
Cool customers Team Henley Bridge was out in full force this week attending ICA 2026 at the NEC in Birmingham. The two-day event is the UK’s only dedicated trade show for the gelato and ice cream industry and, as a leading supplier for the sector, we were excited to unveil the latest innovations in this fast-growing arena. Spoilt for choice Over 6,500 visitors attended the show and those who made a beeline for our stand had an impressive choice of 24 different flavours from Irca and Rubicone to sample - all lovingly made by our gelato experts Steve Carrigan and Jenny Spain. Also on offer were four flavours of soft serve from Jersey Dairy and Gelato Bricks, and thickshakes made with Jersey Dairy thickshake mix and Caramanfruit purees, plus a wide range of sauces, inclusions and décor. The big scoop Our resident gelato master Steve Carrigan ‘scooped’ the award for ‘Best New Product’ at the event for his fabulous rhubarb and custard crumble gelato. Steve was instrumental in working closely with Italian gelato manufacturer Rubicone to develop, not only the rhubarb flavour paste, but also the custard cremini and industry-first gluten-free crumble. All three products are exclusive to Henley Bridge and will be available to order from the end of this month (February). Says Steve: “This award is the culmination of a two years’ hard work developing these bespoke products alongside Rubicone. Rhubarb is a classic English flavour and not something generally eaten in Italy, so perfecting it took several attempts! “To my knowledge, there’s no other custard ripple available on the market so this is definitely an industry first.” Crunch time “Texture is massive this year and everything at the show was about added crunch,” continues Steve, “so our launch of Rubicone’s new range of Topping Crock (choco nut, strawberry, cookie, pistachio, wafer nut and pecan) and gluten-free crumbles (available in white, caramel, yoghurt, matcha and pistachio) was absolutely on point. “I used the white crumble in my winning rhubarb and custard recipe, and we also exhibited a dulce de leche apple crumple recipe too, which went down an absolute storm.” Of the 24 flavours on show, six had added ‘crunch’: cherry crunch, salted pretzel, salted popcorn, lemon meringue pie and treacle toffee with toffee pieces. Going nuts for nut-free Another new product launch at the show was Prova Gourmet’s range of nut-free nut flavourings, which allow customers with allergies to enjoy nut flavoured gelato without fear of a reaction. The range is available in pistachio, hazelnut, cocoa and coconut, and is set to be a game-changer in the industry. New beginnings The team came away from the show feeling huge positivity for the ice cream and gelato sector. Jenny comments: “It was our most successful show to date and we spoke to so many new customers who are opening up new ice cream parlours across the UK. We also met quite a few bakery owners who are diversifying into offering ice cream within their operations. “ICA is the only real opportunity for our existing and new customers to taste a wide range of the products that we supply, and I think we absolutely smashed it. “There are going to be some exciting new additions to gelato menus across the country this spring!”
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Henleyetta's on the moo-ve!
Henleyetta has officially strutted her stuff, taking part in the RJA&HS cattle show... On Sunday 15th June, our udderly adorable Jersey calf packed her bags (well, hay bale) and trotted off from Westlands Farm for her very first cattle show. She entered the 'Heifers Under 6 Months Class' with her head held high and tail wagging – and guess what? She came third! Yes, THIRD! We’re totally over the moo-n. Pampered and prepped Behind every cattle show is a top-notch moo-nager – and Henleyetta had a star on her team: the fabulous Miss Izzy Dauny from Masters Farms! At just nine years old, Izzy learned how to clip Henleyetta’s fringe, trim her nails, and get her looking show-ring sensational. Dynamic duo Izzy and Henleyetta made quite the duo on the day – all eyes were on this dynamic dairy duo as they trotted into the ring. And judging by the proud smiles in the photos, this is just the start of something legendary. Big thanks to Phil Le Maistre and the whole Masters Farms team for their support. What's next? We’re already looking ahead to the October Cattle Show where Henleyetta will be back in action, freshly fluffed and ready to hoof it in style. We’ve got a sneaky feeling she’ll be moo-ving up the leaderboard in no time!
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Lead the way in culinary innovation
From chocolate artistry to fine patisserie - our innovation hub inspires professionals to craft, experiment, and create the extraordinary.
