We’re extremely excited to announce that we have succeeded where many others failed before and have created a delicious recipe for a UHT chocolate soft serve, the first of its kind in the UK, which is set to take the ice cream sector by storm.

The UK’s vegan population is growing exponentially and is expected to be boosted further in January as legions of curious consumers once again pledge to take the Veganuary challenge and go plant-based for the whole month.

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The changing seasons provide a great opportunity to mix up your gelato offering to better suit the weather and your customers’ moods.

There are currently 1.5 million people in the UK following a vegan diet, according to research by Finder and it’s a rapidly increasing customer base that cannot be ignored.

Street food trends and alfresco dining are going to soar this Christmas and into 2022 as we continue to emerge out of the pandemic.

Tea is the perfect winter warmer, the go-to daily refreshment for 84% of UK consumers.

Essentially a cake on a stick encased in a chocolate coating, these fun sweet treats provide the perfect blank canvas for you to put your stamp on.

Introducing the world’s first genuinely ethical tea brand.

The Covid-19 pandemic has raised awareness of the need to follow a healthy lifestyle in order to help protect ourselves from the virus and, as we emerge out of lockdown, the focus on good nutrition and hydration will be ever-present. 

Let your profits bloom on Valentine’s Day and Mother’s Day with these beautiful gelato roses! They’re an internet sensation and the subject of many an Instagram post.

Black Hawaii has the natural vegetable charcoal to thank for its intense and striking colour.  With its unique delicate taste of coconut water and cocoa beans, this gelato will certainly be a showstopper in your display cabinet.

For an ‘eye-watering’ treat, this melting chocolate eyeball dessert will send shivers down the spines of your diners. The outer casing melts to reveal a spooky Halloween skull.

Make sure everyone remembers the 5th of November for your fantastic frozen creations. This eye-catching ‘Poison apple’ on a stick and mind-bending gelato hot dog will guarantee you’re the ‘hottest’ vendor in town. 

A Bundt cake tin produces beautiful cakes with curves and crevices that is enough to catch everyone's eye.

These cute snowmen are sure to be a real winner with the kids (and adults!). Deliciously filled with mulled cider and apple filling and apple flavoured chocolate ganache, they make a fabulous Christmas gift or as a sweet treat.

Ice cream and gelato sales are rising year on year, so make sure it’s part of your Christmas offering.

This terrine is a tasty blend of meaty flavours that’s surprisingly simple to put together. The pear and fruit sauce add a sweet touch to this savoury dish. Game terrine is perfect served with fresh salad leaves for a light lunch.

These melt in the mouth truffles are fun to make and are ideal as a Christmas gift for family and friends. They look great popped into a clear bag with a festive ribbon.

This tomato tart is a great dish served as a starter or with a green salad for a tasty lunch but most importantly don’t forget to serve with a chilled glass of crisp rosé wine.

A very light, refreshing and fruity sorbet made with our new Rubicone pastes. A perfect dish to serve at the end of a meal or simply as a treat on a warm summer's day.

Our new cremini speculoos flavour cream and our granny's cookies, which are small grains of crunchy speculoos biscuit, give this gelato a spiced, caramel taste (similar to biscoff) with a warm brown colour.

It seems that liquorice is a bit like marmite you either love it or hate it! But the pairing with the blackberry in this recipe produces a rich and fruity gelato that will convert even the most ardent sceptics.

Tea, coffee and hot chocolate can all be used to create innovative, and delicious, salad dressings to transform your plates of food. 

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs. 

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and glaze a gelato cake.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve, chocolate dipped, toffee filled cones.

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled doughnuts.